Lemon Sour Cream Loaf
Lemon Sour Cream Loaf 🍋
Makes one 8x4 Loaf
Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsalted butter, room temperature
1 cup white sugar
3 large eggs, room temperature
2 tablespoons lemon zest
1 tablespoon plus 2 teaspoons lemon juice
2 teaspoons pure vanilla extract
1/3 cup sour cream
For the glaze:
1/2 cup powdered sugar
1-2 tablespoons lemon juice
Preheat your oven to 325 degrees and grease your loaf pan with butter.
In a medium sized bowl whisk together the flour, salt, baking powder and baking soda and set aside.
In another medium sized bowl, cream together the butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add in the eggs, one at a time, beating to combine before adding another. Scrape down the sides of the bowl with a spatula when needed.
Beat in the lemon zest, juice and vanilla extract.
With the mixer on low add one third of the dry mixture, beating until combined. Add half of the sour cream and beat until combined. Continue alternating between the dry mixture and sour cream until everything is incorporated (be careful not to over beat).
Spread into your greased baking pan, using a spatula to level the batter out. Bake in your preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 15 minutes before inverting onto a cooling rack (this is a great time to get the glaze together as you want the loaf still warm when you pour it on). Placing some parchment paper or aluminum foil under the cooling rack will make clean up much easier!
For the glaze: Combine the 1/2 cup sugar with 1 tablespoon lemon juice, mixing until smooth. Add more lemon juice if the consistency is too thick to pour. Pour over the cake immediately after removing it from the pan (while still on the cooling rack) and allow to dry completely before serving.
Happy eating! Xo