This Lemon Loaf is soft, moist, and bursting with fresh citrus flavor. Topped with a sweet lemon glaze, it’s perfect for breakfast, dessert, or an anytime treat.
Ingredients
Lemon Loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze:
- In a small bowl, whisk powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled loaf.
- Serve:
- Slice and enjoy!
Notes
- For extra lemon flavor, poke small holes in the loaf with a skewer before drizzling with glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well—wrap tightly and freeze for up to 3 months.
Nutrition Information (per slice, based on 10 slices)
- Calories: 280
- Carbohydrates: 37g
- Protein: 4g
- Fat: 12g
- Sugar: 22g
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