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Lemon Loaf Recipe

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3.9 from 7 reviews

This classic Lemon Loaf is a moist, tender cake bursting with bright lemon flavor. Made with sour cream for extra richness and topped with a tangy lemon glaze, it’s perfect for breakfast, a light snack, or dessert. The loaf bakes to a golden perfection with a delicate crumb and refreshing citrus notes that make it an all-time favorite for lemon lovers.

Ingredients

Dry Ingredients

  • 1⅓ cups all-purpose flour
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1½ tablespoons lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon extract (not lemon oil)

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 325ºF (163ºC). Grease a 4×8 or 5×9-inch loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, stir together the flour, baking powder, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
  4. Combine Wet Ingredients: Beat in the eggs one at a time, followed by the sour cream, lemon zest, lemon juice, and lemon extract. Mix until evenly incorporated.
  5. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
  6. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Loaf: Remove the loaf from the oven and let it rest in the pan for 10 minutes. Use a butter or icing knife to loosen the edges, then turn the loaf out onto a wire rack to cool completely.
  8. Prepare Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth and pourable.
  9. Glaze and Serve: Once the loaf is completely cooled, drizzle the lemon glaze over the top and spread it evenly with the back of a spoon. Slice and serve fresh.

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • If you don’t have lemon extract, increase the lemon zest and juice slightly for added flavor.
  • Ensure the butter is softened, not melted, to get the best texture in the loaf.
  • You can substitute sour cream with Greek yogurt for a slightly tangier taste.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://lauracooks.com/lemon-loaf-recipe/