Description
A moist and tender lemon loaf with a bright, tangy glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1/4 cup milk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed (plus more if needed)
- 1 tablespoon lemon zest, finely grated
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add Eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Incorporate Wet Ingredients: Add the vegetable oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract to the butter and sugar mixture. Beat until just combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Prepare the Loaf Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or line with parchment paper).
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool in Pan: Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Combine Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Glaze the Loaf: Once the loaf is completely cool, place it on a wire rack set over a baking sheet. Pour the glaze evenly over the top of the loaf, allowing it to drip down the sides.
- Let Glaze Set: Let the glaze set for at least 30 minutes before slicing and serving.
Notes
- Use room temperature ingredients for a more tender loaf.
- Don’t overmix the batter.
- Check for doneness with a wooden skewer.
- Cool the loaf completely before glazing.
- Adjust the glaze consistency to your preference.
- For a Lemon Poppy Seed Loaf, add 2-3 tablespoons of poppy seeds to the dry ingredients.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55-70