Description
This Glazed Lemon Loaf is a moist and delicious treat that’s perfect for any occasion. It’s bursting with fresh lemon flavor and topped with a sweet and tangy glaze.
Ingredients
Units
Scale
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Lemon Loaf:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1/2 cup canola or vegetable oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate smaller bowl, whisk together the sugar, sour cream, oil, lemon juice, lemon zest, eggs, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and use a spatula to gently mix until a combined batter forms. Stop mixing right when it’s combined and no flour pockets or big flour streaks remain in the batter.
- Bake: Evenly spread the batter into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out with crumbs on it. If the top is getting too browned, but the bread is still not done, loosely lay a piece of tin foil over the loaf pan for the last 10-15 minutes of the bake time.
- Cool: Remove the loaf pan from the oven and let it cool, in the warm pan, for about 20-30 minutes. Remove the bread from the loaf pan and place it on a cooling rack to cool completely before adding the glaze on top.
- Make Lemon Glaze: Once the lemon loaf has completely cooled, prepare the lemon glaze by mixing together the powdered sugar and fresh lemon juice in a small bowl.
- Glaze and Serve: Use a fork to drizzle the glaze over the cooled lemon loaf, or you can put the glaze inside a Ziploc sandwich bag and snip a small piece off from the corner. Doing this will create a more uniform glaze if wanted.
Notes
- Lemons: You will need about 4 lemons total for this recipe.
- Zesting: Be sure to zest the lemons before juicing them! It’s much easier to zest a whole lemon.
- Storage: Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
