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Lemon Loaf

A delightful sweet and zesty lemon loaf that captures the flavors of a beloved café treat right in your home, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp Lemon zest Freshly grated for optimal flavor
  • 3 large Eggs At room temperature for the best texture
  • 3 tbsp Lemon juice Freshly squeezed for the best flavor
  • 1.5 cups All-purpose flour Standard flour works best
  • 1 tsp Baking powder For leavening
  • 0.25 tsp Baking soda
  • 1 cup Granulated sugar Adds sweetness to the loaf
  • 1 tsp Lemon extract Optional, for extra lemon flavor
  • 1 cup Powdered sugar For the glaze
  • 0.25 tsp Salt Balances the sweetness
  • 1 tsp Vanilla extract
  • 0.25 cup Vegetable oil Adds moisture
  • 0.25 cup Unsalted butter, softened For richness
  • 1 tbsp Cream or milk Used for the glaze
  • 0.5 cup Sour cream Adds moisture and richness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan generously.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy.
  3. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the lemon juice, lemon extract, vanilla extract, and sour cream until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the loaf cools, prepare the glaze by mixing the powdered sugar with cream or milk to achieve the desired consistency.
  9. Drizzle the glaze over the cooled loaf and allow it to cool completely before slicing.

Notes

Store the cooled lemon loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze. Thaw overnight in the fridge or at room temperature.