Description
This classic Lemon Loaf recipe offers a moist, tender cake bursting with bright lemon flavor. Softened butter is creamed with sugar and eggs, then combined with tangy sour cream, fresh lemon juice, and zest for a refreshing taste. Baked to golden perfection and optionally topped with a simple lemon glaze, this loaf is perfect for dessert or an afternoon treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth batter and stable texture.
- Incorporate Wet Ingredients: Mix in the sour cream (or Greek yogurt), fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined. These add moisture and bright citrus flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to maintain a tender loaf.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan on a wire rack for 10 minutes. Then carefully remove it from the pan and let it cool completely on the rack before glazing or slicing.
- Optional Glaze: If desired, whisk together powdered sugar and lemon juice to make a thin glaze. Drizzle this over the cooled loaf for added sweetness and tang.
Notes
- For extra lemon flavor, brush the warm loaf with additional lemon juice and sugar before applying the glaze.
- Store the lemon loaf covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Use sour cream or plain Greek yogurt interchangeably for moisture and tang; Greek yogurt may make the loaf slightly denser.
