This delicious and moist lemon loaf is super easy to make and is drizzled with lemon syrup and tangy lemon icing. Perfect with tea or coffee
Moist Lemon Loaf
I had a craving for this pound cake and after a few trials and errors, I finally nailed the flavor, texture, and moistness.
While this looks like the Starbucks loaf, I can assure you this is 100 times better before it tastes buttery, and lemony, and best of all it’s homemade.
The process is fairly simple: make the batter, bake, then add the lemon syrup (to ensure flavor and moistness), and finally, drizzle with the lemon glaze. It’s so good.
The day I baked it, it was rainy here in Miami, so I had to wait until the next day to take its picture. My husband and daughters wanted to eat it so badly. So I had to hide in a cupboard because I was afraid when I woke up it would have been eaten.
In November, we visited Madrid. Every day we had breakfast at this little cute place that had this moist lemon loaf. It tasted so fresh, citrusy, and buttery. I looked forward every day to eating this yummy treat. And that’s where my inspiration came from.
As soon as you walked into that restaurant, you would see the lemon loaf sitting on the counter under a covered glass dome. When I came home, I kept dreaming of eating something like that again.
Since, eating and baking are my specialty (yes, in that order), I took matters into my own hands and started experimenting.
And now you too can enjoy this baked good in your home. I recommend baking 2 and freezing one, so you will always be prepared with unexpected company comes over.
The tanginess in the batter comes from lemon zest, lemon juice, and sour cream. These 3 elements together make a winning combination.
I hope you can try this delicious Moist Lemon Loaf at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Moist Lemon Loaf
Ingredients
For Lemon Loaf Batter
- 1 1/4 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 stick Unsalted Butter room temperature
- 1/2 cup Sour Cream
- 3 large Eggs
- 1/4 cup Lemon Juice
- 1 cup Sugar
- Zest from 4 lemons
Lemon Syrup
- 1/4 cup Sugar
- Juice from 1/2 lemon
Lemon Zest
- 1 cup Powdered Sugar
- Juice from 1/2 lemon (more if needed)
Instructions
For the Lemon Loaf batter
- Preheat oven to 325 degrees F
- Spray a 1 pound loaf pan (8.5 x 4.5 x 2.75) with nonstick spray
- In a bowl, sift the flour, baking powder and salt
- In the bowl of a mixer, cream the sugar and butter for 3-4 minutes until the butter becomes pale and the mixture is fluffy
- Add the eggs one a time beating well after each addition.
- Add the lemon zest and lemon juice.
- Finally alternate the flour mixture with the sour cream, starting and ending with the flour. Make sure the batter is evenly mixed.
- Pour batter into loaf pan and bake for 60 minutes or until a skewer inserted in the middle of the cake and if it comes out clean.
- Remove from the oven and leave the cake in the pan
For Lemon Syrup
- In a small saucepan add the sugar and lemon juice and cook on medium low until the sugar completely dissolves.
- When the cake is ready, poke a few holes on the top and add the hot lemon syrup
- Cook cake in the pan before unmolding
For Lemon Glaze
- Combine the powdered sugar and the lemon juice. If mixture is too thick add 1 or teaspoons more on lemon juice.
- Pour over the cooled unmolded cake
- Slice and enjoy!
Notes
Nutrition
You may also like:
Super Moist Light Lemon Loaf Recipe
Sour Cream Pound Cake
Delicious Lemon Snack Cakes
Moist Lemon Cake
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