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Lemon Loaf Cake

When I need a quick dessert or snack to take or give this has become my new go to – super yummy and moist Lemon Loaf Cake!  It mixes up really fast and is the best lemon loaf I’ve ever had.  You can make it plain or add some of your favorite berries.  Top with a lemon drizzle or some streusel and it’s the perfect dessert, tea time treat, or even breakfast!

Lemon Loaf Cake (adapted from Averie Cooks)

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup (8 ounces) sour cream or Greek yogurt
  • 1/2 cup canola or vegetable oil
  • 2 tablespoons lemon zest
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon lemon extract, to taste
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt, or to taste
  • 1 cup blueberries, raspberries, or chopped up strawberries (optional)

Lemon Glaze – mix together

  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice – less for a thicker glaze, more for a thinner glaze

Streusel – rub together

  • 4 oz butter, softened
  • 2 oz sugar
  • 2.5 oz brown sugar
  • 8 oz flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Preheat oven to 350F. Spray and flour a 9×5-inch loaf pan.
In a large bowl mix the eggs, sugar, sour cream, and whisk until smooth.  Drizzle in oil while whisking to combine.  Add the lemon zest, vanilla & lemon extracts.  Add the flour, baking powder, salt, and stir until just combined, don’t over mix.  There might be some lumps and that’s okay, don’t try to stir them smooth.  If adding berries toss the berries first in about 1 tablespoon flour, then gently fold into the batter.
Pour the batter out into prepared pan, smoothing the top lightly. Top with streusel if you’d like.  (You won’t use all the streusel, store leftovers for another time.)  Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. If loaf is getting too brown you can cover lightly with foil.  If you added fruit you might need an additional 10 minutes.
Cool in pan for about 30 minutes before turning out onto rack to cool completely.
Drizzle glaze over loaf if using and let it harden before slicing.


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