Moist Lemon Loaf
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
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
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Preheat oven to 325 degrees F
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Spray a 1 pound loaf pan (8.5 x 4.5 x 2.75) with nonstick spray
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In a bowl, sift the flour, baking powder and salt
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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
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Add the eggs one a time beating well after each addition.
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Add the lemon zest and lemon juice.
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Finally alternate the flour mixture with the sour cream, starting and ending with the flour. Make sure the batter is evenly mixed.
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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.
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Remove from the oven and leave the cake in the pan
For Lemon Syrup
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In a small saucepan add the sugar and lemon juice and cook on medium low until the sugar completely dissolves.
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When the cake is ready, poke a few holes on the top and add the hot lemon syrup
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Cook cake in the pan before unmolding
For Lemon Glaze
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Combine the powdered sugar and the lemon juice. If mixture is too thick add 1 or teaspoons more on lemon juice.
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Pour over the cooled unmolded cake
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Slice and enjoy!
Recipe Notes
While mixing, the batter will look broken. Keep on mixing and the batter will come together as soon as you add the flour.