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Lemon Loaf

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 10

Ingredients

For the loaf

  • 1/2 cup butter (room temperature)
  • 1 cup white sugar
  • 3 eggs (room temperature)
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream

For the glaze

  • 1-2 tbsp lemon juice
  • 1/2 cup icing sugar

Instructions

  • Pre-heat oven to 325°F. Lightly grease an 8" x 4" loaf pan and line it with a piece of parchment paper, so that the paper covers the bottom of the pan and extends up the long sides about an inch past the top.
  • Beat together butter and sugar until pale and fluffy (about 3 minutes). 
  • Add the eggs on at a time, beating well after each addition.
  • Add the lemon zest, lemon juice, and vanilla. Beat until combined.
  • In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
  • Alternate adding the flour mixture and the sour cream to the butter mixture, starting and ending with the flour. (Add 1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, 1/3 flour). Mix between each addition.
  • Transfer batter to prepared loaf pan and baked for 55-60 minutes, or until a tester comes out clean. Let cool in pan for 15 minutes before transferring to a wire rack to cool completely.

For the Glaze

  • Prepare the glaze when the loaf is still a little warm. Add 1 tbsp of lemon juice to the icing sugar and mix well. The glaze should be just pourable. You may need to add a little more lemon juice until you get the right consistency. Drizzle the glaze over top of the loaf.

Notes

Recipe Source: Seasons and Supper