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


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

How to Make Lemon Loaf Cake


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

Printable Recipe Card

About Lemon Loaf Cake

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

Show 12 Comments & Reviews

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