Why You’ll Love This Recipe
- Vibrant Lemon Flavor: The combination of fresh lemon zest and juice infuses the loaf with a refreshing citrus taste that is both uplifting and satisfying.
- Moist and Tender Texture: Ingredients like sour cream contribute to a moist and tender crumb, ensuring each slice is soft and delectable.
- Simple Ingredients: This recipe utilizes common pantry staples, making it convenient to whip up whenever the craving strikes.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons lemon zest
- ¼ cup freshly squeezed lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Incorporate Sour Cream and Lemon: Mix in the sour cream, lemon zest, and freshly squeezed lemon juice until the batter is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a denser loaf.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
- Cool: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: This recipe yields approximately 10 slices.
- Preparation Time: 15 minutes
- Baking Time: 50-60 minutes
- Total Time: Approximately 1 hour and 15 minutes
Variations
- Lemon Glaze: For an extra burst of lemon flavor and added sweetness, drizzle a simple lemon glaze over the cooled loaf. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of freshly squeezed lemon juice until smooth, then pour over the loaf, allowing it to drip down the sides.
- Blueberry Addition: Fold in 1 cup of fresh or frozen blueberries into the batter before baking to create a delightful lemon-blueberry loaf. Toss the blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom.
- Poppy Seed Infusion: Incorporate 2 tablespoons of poppy seeds into the batter for a classic lemon-poppy seed combination that adds a pleasant crunch to each bite.
Storage/Reheating
- Storage: Once completely cooled, wrap the lemon loaf tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, place the wrapped loaf in a resealable plastic bag and refrigerate for up to 1 week.
- Freezing: To freeze, wrap the cooled loaf (whole or sliced) in plastic wrap, then in aluminum foil, and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: To enjoy the loaf warm, place a slice in the microwave for about 10-15 seconds. If the loaf is glazed, be cautious as the glaze may melt.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream in this recipe. It will maintain the moistness and add a slight tangy flavor to the loaf.
How can I ensure my loaf is moist?
To keep the loaf moist, avoid overmixing the batter, as this can lead to a denser texture. Additionally, be careful not to overbake the loaf; start checking for doneness at the 50-minute mark using a toothpick test.
What type of lemons should I use?
Fresh, ripe lemons are ideal for this recipe to provide the best flavor. Meyer lemons can also be used for a sweeter, less acidic taste.
Can I make this loaf gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that the blend contains xanthan gum or add it separately to help with the loaf’s structure.
Is it necessary to use unsalted butter?
Using unsalted butter allows you to control the
Print
Lemon Loaf
- Total Time: ~1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Lemon Loaf is a soft, moist, and flavorful cake infused with fresh lemon zest and juice. Perfect as a breakfast treat or dessert, this homemade lemon loaf is easy to make and can be topped with a tangy lemon glaze for extra citrus goodness!
Ingredients
For the Lemon Loaf:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons lemon zest
- ¼ cup freshly squeezed lemon juice
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add Eggs:
- Beat in the eggs, one at a time, mixing well after each addition.
- Incorporate Sour Cream and Lemon:
- Mix in sour cream, lemon zest, and lemon juice until fully combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Do not overmix to keep the loaf light and moist.
- Bake the Loaf:
- Pour batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Lemon Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Drizzle over the cooled loaf before serving.
Notes
- For a Lemon-Blueberry Loaf: Fold in 1 cup of fresh or frozen blueberries before baking.
- For a Lemon-Poppy Seed Loaf: Add 2 tablespoons of poppy seeds to the batter.
- For a gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum.
- Store at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze the loaf (whole or sliced) for up to 3 months and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
