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Lemon loaf cake sliced on parchment paper

Preserved Lemon Loaf Cake

  • Author: Betty
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 1x


Units Scale
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. ground turmeric
  • 3 large eggs
  • 1 cup plus 2 tbsp. granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. finely grated lemon zest
  • 3 Tbsp. fresh lemon juice
  • 2 oz. preserved lemon paste
  • 3/4 cup powdered sugar
  • 1 Tbsp. whole milk



  1. Preheat the oven to 350 F/177 C. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving the overhang on the longer sides, and spray with non-stick spray oil.
  2. Combine the flour, baking powder, and turmeric in a bowl. Whisk to mix and set aside. 
  3. Add the eggs, sugar, sour cream, and oil to the bowl of a stand mixer. Beat together with the paddle attachment until combined. Add lemon zest, lemon juice, and preserved lemon paste to the egg mixture and mix until smooth. 
  4. Tip the flour mixture into the wet ingredients and mix on low speed, just until combined. Pour the batter into the prepared pan and smooth the top with a spatula or the back of a spoon.
  5. Bake at 350 F for 50 to 60 minutes. The top should be golden brown and a toothpick inserted into the center of the loaf should come out clean. Remove from the oven and let cool for 15 minutes on a wire rack. Using the parchment overhang, lift the cake out of the pan and place it on the rack. Remove the parchment and let the cake continue to cool.
  6. To make the glaze: Whisk together the powdered sugar and milk in a small bowl. Drizzle the glaze over the cake. Let the glaze set before slicing. Cake can be stored covered at room temperature for 3 days.