Print

Lemon Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Loaf is a moist, tender pound cake bursting with fresh lemon flavor and topped with a sweet, tangy lemon glaze — perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs, one at a time, then mix in sour cream, milk, lemon juice, lemon zest, and vanilla until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  9. In a small bowl, whisk together powdered sugar and lemon juice to form a glaze. Drizzle over the cooled loaf before serving.

Notes

  • Use fresh lemons for the best flavor.
  • Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
  • You can freeze slices individually wrapped for up to 2 months.

Nutrition

Find it online: https://ukfinda.com/lemon-loaf/