Description
A deliciously moist and tangy Lemon Loaf with a smooth, creamy lemon glaze. Ready in just about an hour, this homemade treat rivals your favorite coffee shop version with bright lemon flavor and a tender crumb perfect for breakfast, dessert, or an anytime snack.
Ingredients
For the Lemon Loaf
- 1⅓ cups all-purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- 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)
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat Oven: Set your oven to 325ºF (163ºC) and prepare your loaf pan by greasing it with non-stick spray or lining with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer or stand mixer, beat softened butter and sugar on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Then mix in the sour cream, lemon zest, lemon juice, and lemon extract until the batter is smooth and uniform.
- Combine Batter: Gradually add the flour mixture to the wet ingredients, folding gently or stirring until just combined and no streaks of flour remain. Avoid overmixing to keep the loaf tender.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the loaf from the oven and allow it to rest in the pan for 10 minutes. Then run a butter or icing knife around the edges to loosen the loaf and invert it onto a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, lemon juice, milk, and melted butter until smooth and glossy.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the completely cooled loaf. Use the back of a spoon to spread the glaze if needed for full coverage.
- Serve: Slice into 10 even pieces and enjoy your fresh lemon loaf!
Notes
- Store lemon loaf in an airtight container at room temperature for up to 4-5 days.
- Avoid refrigeration as it can dry out the loaf more quickly.
- For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
- Ensure the loaf is completely cooled before glazing to prevent the glaze from melting off.
- Prep Time: 12 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
