Description
This Lemon Loaf is a deliciously moist treat, bursting with citrus flavor. With simple ingredients and easy steps, it’s perfect for dessert or afternoon tea, making it a must-try for any home baker.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ¼ cup sour cream
- 4 tablespoons butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ½ cup milk
- ¼ cup lemon juice
- 3 tablespoons powdered sugar
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, mix flour, baking powder, lemon zest, and salt. Set aside.
- In a stand mixer, cream together sour cream, butter, and sugar on medium-high speed for 2-3 minutes, scraping the bowl as necessary.
- Add eggs, vanilla extract, lemon juice, and milk, beating until combined.
- Gradually incorporate the flour mixture, mixing on low to medium speed until well combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until golden brown and a toothpick comes out mostly clean.
- Cool the loaf in the pan for about 15 minutes.
- While cooling, stir together syrup ingredients until well mixed.
- Transfer the loaf to a cooling rack and brush syrup on all sides while it's still warm. Allow the loaf to cool completely.
- In a medium bowl, whip together all icing ingredients until thick. Pour the icing over the cooled cake and let it dry before serving.
Notes
Ensure eggs are at room temperature for better mixing.
Adjust the amount of lemon juice in the icing based on your flavor preference.
Store leftovers in an airtight container to keep them moist.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg