Description
This incredibly moist and tangy lemon loaf is bursting with fresh lemon flavor, complemented by a sweet and zesty lemon glaze. Perfect for a refreshing dessert or snack, it’s sure to brighten your day with every slice.
Ingredients
Scale
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
For the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled lemon loaf.
Notes
- You can make the glaze thicker or thinner by adjusting the amount of lemon juice.
- This loaf can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes