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
