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

Course Breads, Breakfast, Snack

Cuisine American

Keyword loaf cake, pound cake, snack cakes

Prep Time 10

Cook Time 1

Cooling Time 2

Servings

Calories 327kcal

Author Tiffany bendayan

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

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

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!

While mixing, the batter will look broken. Keep on mixing and the batter will come together as soon as you add the flour.