Lemon Loaf
This amazing Lemon Loaf is delicious Lemon cake topped with a lemon glaze.
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 449 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 60 min Total Time: 80 min
Ingredients
3 large eggs, room temperature
1 cup (200 g) granulated sugar
8 ounces (about 1 cup) sour cream, room temperature
2 tablespoons lemon zest, about 2 lemons
1 tablespoon lemon juice
1-2 teaspoons lemon extract
½ cup vegetable oil
1 ½ cups (187.5 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup (125 g) confectioners' sugar
2 tablespoons lemon juice
Instructions
Lemon Loaf
Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan.
In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract and beat until creamy. Slowly drizzle in oil.
In a separate bowl, whisk together flour, baking powder, and salt.
Add flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.)
Pour batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick comes out with only a few crumbs.
Allow the loaf to cool completely (about 30 minutes).
Lemon Glaze
In a medium bowl, combine the confectioners' sugar and lemon juice and whisk until smooth.
Pour the glaze over the cooled loaf and serve.