What ingredients are needed for white chocolate lemon loaf cake?

You’ll need flour, baking powder, salt, butter, sugar, eggs, vanilla extract, sour cream, lemon zest, lemon juice, and white chocolate chips.

How do you make a white chocolate lemon loaf cake from scratch?

Mix the dry ingredients and the wet ingredients separately, then combine them. Fold in the white chocolate chips and bake until golden brown. It’s simple and delicious!

Can I substitute white chocolate with another type of chocolate in the loaf cake?

Yes, you can use milk or dark chocolate instead, but it will change the flavor profile. I recommend sticking with white chocolate for the best results.

What is the best way to store white chocolate lemon loaf cake?

Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to five days. You can also freeze it for longer storage.

How long does white chocolate lemon loaf cake last?

It lasts about five days at room temperature or up to three months in the freezer. Just make sure it’s well-wrapped!

Delicious White Chocolate Lemon Loaf Cake Recipe

Name: White Chocolate Lemon Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; 2 tablespoons lemon zest; ¼ cup lemon juice; 1 cup white chocolate chips

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons lemon zest
¼ cup lemon juice
1 cup white chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, lemon zest, and lemon juice until combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
Fold in the white chocolate chips gently.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15
Cook Time: 60