Lemon Loaf
An Easy Lemon Loaf with a creamy lemon glaze done in just 1 hour. In fact, we think our homemade recipe is even better than Starbucks!
Servings: 10 slices
Equipment
- 4×8 inch or 5×9 inch loaf pan
- 2 mixing bowls
- Electric mixer or stand mixer
- spatula
- spoon
- Grater
- Toothpick
- non-stick spray or parchment paper
Ingredients
For the Lemon Loaf
- 1⅓ cup flour
- 1¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ⅔ cup sugar
- 3 eggs
- 1 cup sour cream
- 1½ tablespoons lemon zest (roughly the amount you get from one lemon)
- 2 tablespoons lemon juice
- 1 tablespoon lemon extract (not lemon oil!)
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 325º
- Stir together flour, baking powder, and salt in a bowl and set aside
- Cream butter and sugar together until light
- Beat in eggs, sour cream, lemon zest, lemon juice, and lemon extract
- Add flour mixture and stir together until completely combined
- Pour into a greased 4x8 or 5x9 inch loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and let rest for 10 minutes
- Loosen the edges of the loaf from the pan with a butter or icing knife, and turn the loaf onto a wire rack to cool completely
- Combine glaze ingredients until smooth
- Drizzle glaze over cooled lemon loaf, and spread with the back of a spoon
- Slice and serve!
Notes
Storing Leftovers
This delicious lemon loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!