Recipe Index

Ingredients

• 1 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup softened unsalted butter
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon lemon zest (about 1 lemon)
• ⅓ cup sour cream
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1-3 tablespoons milk

Method

1. Heat the oven to 350°F for the lemon loaf, spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray, and line it with parchment leaving a 1-inch overhang on both sides.
2. Sift the flour, baking soda, baking powder and salt together in a medium bowl.
3. Beat the softened butter and granulated sugar in a large bowl with a hand mixer or stand mixer whisk for about 2 to 3 minutes until light and creamy.
4. Mix the eggs, vanilla extract, 3 tablespoons fresh lemon juice, lemon zest and sour cream into the butter bowl until combined, then add the sifted flour mixture and mix until incorporated.
5. Spread the lemon batter evenly into the prepared loaf pan.
6. Bake the loaf 45 to 50 minutes until golden brown and a central toothpick comes out clean, then cool it completely in its pan out of the oven.
7. Stir the powdered sugar and 1 tablespoon fresh lemon juice in a small bowl, adding the milk 1 tablespoon at a time until the glaze reaches a spreadable consistency, and spread it evenly over the cooled bread top.

Prep: 15 min · Cook: 45 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data