Lemon Loaf

A sliced loaf of pound cake with white icing drizzled on top, displayed on a white plate.

This moist lemon loaf cake is made with sour cream, lemon zest, and lemon extract for bright lemon flavor in every bite. Finished with a simple lemon glaze, this easy loaf cake is perfect for brunch, dessert, or an afternoon treat.

Course Dessert

Cuisine American Dessert

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 299kcal

Author Jere' Cassidy

Equipment

Ingredients

Lemon Loaf Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cups granulated sugar
3 large eggs
½ cup unsalted butter melted
½ cup sour cream
1 teaspoon pure vanilla extract
2½ tablespoons lemon extract
1 tablespoon lemon zest

Glaze Ingredients

1 cups powdered sugar
2 teaspoons lemon juice
1-2 tablespoons milk

Instructions

Lemon Loaf Baking Instructions

Preheat the oven to 350 degrees (325 degrees if using a dark loaf pan) and coat the inside of a 9x5 loaf pan with non-stick spray, or a silicone bread pan mat.
Add the flour, baking powder and salt to a medium sized bowl and whisk together. Set aside
1½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
In a large mixing bowl, add the eggs and sugar. Mix with an electric handheld or stand mixer on medium speed for 1 ½ to 2 minutes. Add the melted butter and continue mixing.
¾ cups granulated sugar, 3 large eggs, ½ cup unsalted butter
Add the sour cream, vanilla extract, lemon extract and lemon zest and mix until well combined.
½ cup sour cream, 1 teaspoon pure vanilla extract, 2½ tablespoons lemon extract, 1 tablespoon lemon zest
Slowly add the flour mixture, mixing on low speed until fully incorporated.
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes.
When done, set the pan on a wire rack to cool for about 10 minutes, then remove the loaf from the pan to continue cooling.

Glaze Instructions

In a small bowl, mix the powdered sugar, lemon juice and milk until the desired consistency is reached.
1 cups powdered sugar, 2 teaspoons lemon juice, 1-2 tablespoons milk
Drizzle the glaze over the cooled cake. Let set for about 10 minutes then slice and enjoy.

Notes

Notes:

Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the freezer for up to 6 months. If freezing, do not add the icing until ready to serve.
Tip: Insert a toothpick in the middle to test the inside, it is done when it comes out clean.
This loaf cake is moist and springy with a light, refreshing lemon flavor. The glaze adds a bit of sweetness to the lemon loaf.

Nutrition