Lemon Loaf Recipe
Bright, fresh, and incredibly moist, this homemade Lemon Loaf Recipe is packed with fresh lemon flavor and finished with a simple lemon glaze, the perfect from-scratch treat!
Equipment
- 1 8.5 x 4.5 loaf pan
Ingredients
Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 lemons zested
- 3 large eggs room temperature
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice
- ¼ cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Lemon Icing
- 1 cup powdered sugar
- 1 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat the oven to 350°F. Line and lightly grease an 8.5 x 4.5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until fluffy and lighter in color.
- Add in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until combined. Now mix in the lemon juice just until combined.
- With the mixer on low, add half of the flour mixture and mix until almost combined. Add in the milk and mix until just combined. Add in the remaining flour mixture and mix until fully combined. Be careful not to overmix!
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before icing.
Lemon Icing
- Combine the powdered sugar, lemon juice and heavy cream in a bowl. Whisk until fully combined. Spread evenly over the cooled loaf cake. Enjoy!
Tried this recipe?Let us know how it was!