LEMON LOAF
NOTHING BEATS A TANGY LEMON LOAF PACKED WITH ZEST THAT’S GREAT FOR BREAKFAST OR DESSERT!
SKILL LEVEL: BEGINNER | QUANTITY: 10-15 slices
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
3 large | Eggs
½ cup | Sour Cream
1 ¼ cups | Granulated Sugar
½ cup | Confectioners’ Sugar
2 cups | All-purpose Flour
½ teaspoon | Kosher Salt
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
1 ½ teaspoons | Vanilla Extract
3 large or 5 small | Lemons
KITCHENWARE:
9x5-inch Loaf Pan
Stand Mixer or Hand Mixer
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) Rubber Spatula & Whisk
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let sour cream come to room temperature by leaving out for about 30 minutes*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having a drier loaf. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt and lemon zest. It’s usually not fine enough to get through the sieve.
*Dependent on the temperature of your home
BAKE
LOAF:
2 cups | All-purpose Flour
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
½ teaspoon | Kosher Salt
1 tablespoon | Lemon Zest
1 stick | Unsalted Butter (room temperature)
1 ¼ cups | Granulated Sugar
3 large | Eggs (room temperature)
¼ cup | Lemon Juice
½ cup | Sour Cream (room temperature)
1 teaspoon | Vanilla Extract
TOPPING:
½ cup | Confectioners’ Sugar
3 tablespoons | Lemon Juice
½ teaspoon | Vanilla Extract
Keeping ingredients separate, zest and juice lemon and set aside.
Preheat oven to 350° F and place rack in the center of the oven.
Cut a 9x13-inch parchment paper rectangle and place inside loaf pan so that 13-inch length runs across 5-inch base and hangs over sides. This will ensure an easy release! Set aside.
Make the loaf by sifting flour, baking soda and baking powder in a medium bowl. Add salt and lemon zest, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter in large bowl until smooth and there are no visible lumps, about 1 minute if your butter is truly at room temperature. Add sugar and beat until light and fluffy, about 2-4 minutes. Add eggs one at a time, beating until well blended after each addition. Add lemon juice, sour cream and vanilla extract and beat until combined. Note that it will be somewhat separated from the acidity in the lemon juice but will come together with the dry ingredients. Add flour mixture in two parts, beating until incorporated after each addition. Batter should feel thick and well combined.
Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Pour batter into prepared loaf pan, spreading evenly with rubber spatula, making sure to get the batter in the corners.
Bake loaf for 30 minutes. Rotate loaf pan to ensure an even bake and bake for an additional 20-25 minutes, until a toothpick comes out clean and the top is a light golden brown.
When loaf comes out of the oven, make glaze by whisking confectioners’ sugar, lemon juice and vanilla extract. Use a toothpick or skewer to poke holes all over the top of the warm loaf. Pour glaze on top of warm cake. Let loaf cool for 30 minutes. Run butter knife along two edges of pan where loaf is not up against parchment paper. Carefully lift parchment paper up to remove loaf from pan.
Store leftovers in plastic wrap or airtight container at room temperature.
