Lemon Loaf Cake

Cecelia Anderson


This recipe dates back to 1937. In the old days before all the fancy mixers, you sifted your flour multiple times and creamed your butter and sugar until it looked like a smooth paste. Many recipes were designed for beating the batter with so many strokes. So enjoy this old-time great tasting recipe. Take pictures and let me know how it turns out for you.


★★★★★ 1 vote

45 Min


  • 2 c
    cake flour
  • 1/2 tsp
    arm and hammer baking soda
  • 1/4 tsp
  • 1/2 c
  • 1 c
  • 2
  • 1/2 c
    sweet milk
  • 1 1/2 Tbsp
    lemon juice

How to Make Lemon Loaf Cake


  1. Sift the cake flour first, then measure the 2 cups.
  2. Sift three times with baking soda and salt.
  3. Cream the butter until light and lemon-colored. Add sugar gradually.
  4. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
  5. Alternately add the dry ingredients and the liquid beating until smooth.
  6. Add lemon juice blending in well.
  7. Turn into greased loaf pan.
  8. Bake at 350 degrees for about 45 minutes.

Printable Recipe Card

About Lemon Loaf Cake

Course/Dish: Desserts Cakes
Hashtags: #lemon #loaf

Show 13 Comments & Reviews

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