Lemon Loaf
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Lemon Loaf
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Delicious, moist Lemon Loaf with a sweet glaze is easy to make at home! Even better than Starbucks lemon bread, this quick loaf is bursting with fresh lemon flavor.
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Ingredients
For the Loaf:
- ½ cup unsalted butter softened
- 1 ½ cup all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 5 lemons zested and juiced, divided
For the Simple Syrup:
- ¼ cup granulated sugar
- ¼ cup reserved lemon juice from fresh lemons above
For the Glaze:
- 1 ½ cup powdered sugar
- 2 Tablespoons reserved lemon juice from fresh lemons above
- 2 Tablespoons heavy whipping cream
Instructions
- Zest and juice all five lemons. Set aside.
- In medium bowl, mix flour, salt and baking soda together. Set aside.
- In a large mixing bowl, beat butter with sugar until fluffy (about 2 minutes). Add eggs one at a time, beating until fully incorporated. Beat in lemon zest and 1/4 cup lemon juice (about two lemons worth of juice). Beat in flour mixture and sour cream alternatively until fully combined. Pour into a 9"x5" loaf pan that has been coated with baking spray (I line the bottom of mine with parchment paper as well, as an extra precaution).
- Bake in a 350 degree oven for 65-70 minutes. Cover with foil during the last twenty minutes to keep the top from browning too much.
- Remove from oven and let sit in pan to cool about 15 minutes. Remove to wire rack.
- To make simple syrup, whisk together 1/4 cup sugar and 1/4 cup lemon juice (juice of about 2 lemons). Heat in a saucepan on low until sugar is completely dissolved. Remove from heat.
- Poke holes using a toothpick into the top of your warm loaf. Spoon simple syrup over the top of the bread slowly until all dissolved (this makes the bread so moist)! Allow to cool completely.
- For the glaze, whisk together the powdered sugar, heavy cream and remaining lemon juice. Add more cream if necessary to get desired consistency. Pour over cooled loaf. Allow to set (about 15 minutes). Slice and enjoy. This bread is delicious after refrigerating as well!
Notes
- Store this at room temperature tightly covered or in the fridge. I love the way this tastes cold too!
- For the glaze, you can add as much or as little cream as you need to achieve the consistency you prefer.
- I used a 9 x 5 inch loaf pan for this bread.
- Make sure to spray your pan with baking spray! I also add a layer of parchment paper on the bottom just to be safe. It makes it easy to slide the baked loaf out of the pan without breaking.
Nutrition Information
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Serving
1slice
Calories
401kcal
(20%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Cholesterol
97mg
(32%)
Sodium
160mg
(7%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 401kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 97mg | 32% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
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