Moist and Tangy Lemon Loaf (Print Version)
# Ingredients:
→ For the Lemon Loaf
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
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1/4 teaspoon salt
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3 large eggs
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1 cup granulated sugar
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1/2 cup sour cream or Greek yogurt
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1/2 cup vegetable oil
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2 tablespoons unsalted butter, melted
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2 tablespoons lemon zest (from about 2 lemons)
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1/4 cup fresh lemon juice
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1 teaspoon vanilla extract
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1/2 teaspoon lemon extract
→ For the Lemon Glaze
14 -
1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
16 -
1/2 teaspoon lemon zest (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, whisk together the eggs, sugar, sour cream, oil, and melted butter until smooth.
04 -
Stir in the lemon zest, lemon juice, vanilla extract, and lemon extract.
05 -
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
06 -
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
08 -
In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Adjust the consistency as needed.
09 -
Once the loaf is completely cool, drizzle the lemon glaze over the top. Garnish with lemon zest if desired. Slice and enjoy!
# Notes:
01 -
For extra lemon flavor, you can add an additional 1/2 teaspoon of lemon extract or more lemon zest to the batter.
02 -
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.