Another day another lemon dessert! This one’s a Glazed Lemon Loaf and it does not disappoint. It’s SO tender! and packed with lemon flavor.
Citrus season is my favorite, there’s so many different ways to incorporate citrus. Dressings, desserts, marinades, beverages. Lemon reigns supreme of course, but blood oranges are my current obsession lately.
This Glazed Lemon Loaf has a slightly dense texture like pound cake, but also incredibly fluffy and light. The glaze is the best, because as it sets it gets crunchy and creates the best texture.
I love to bake with lemon. A little bit goes a long way. I especially love using the zest as a way to incorporate more lemon flavor. The best way to do this is to add it to the sugar and use your fingers to rub the zest into it. This technique helps to release the natural oils. This works well for any recipe that utilizes a lemon. Also delcious when making lemonade.
Ingredients
- flour
- baking powder & baking soda
- salt
- vanilla extract
- butter
- olive oil
- lemon zest & juice
- eggs
- sour cream
Directions
- Add the lemon zest to the sugar, and use your hands to rub the zest into the sugar. This helps to release their natural oils, creating more lemon flavor.
- Next, add in the butter, oil and vanilla extract. Whisk until creamy.
- Add in the eggs and mix until incorporated.
- Whisk in the sour cream & lemon juice. The mixture will curdle a bit.
- Fold in the dry ingredients just until absorbed. Do not over-mix. Pour into your prepared loaf pan and bake in a 350 preheated oven for 50 minutes.
The glaze comes together in a pinch! It’s just powdered sugar and lemon juice. I whisk it just until it’s pourable yet still thick. I like to add the glaze while the loaf is still warm. Once it sets it creates this delicous cruncy texture.
Glazed Lemon Loaf
Equipment
- 1 8×5 loaf pan
Ingredients
Lemon Glaze
- 1 cup powdered sugar
- 2-4 tbsp lemon juice
Lemon Loaf
- 1½ c all purpse flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ c granulated sugar
- 1 tbsp lemon zest from one lemon
- 1 stick butter room temp
- 1 tbsp olive oil or a neutral oil like avocado or grapeseed
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp lemon juice from one lemon
- ⅓ cup sour cream room temp
Instructions
Lemon Glaze
- To a small bowl, add the powdered sugar and lemon juice. Whisk together until smooth. The texture should be thick but still pourable.
Lemon Loaf
- In a large bowl, add the lemon zest to the sugar, and use your hands to rub the zest into the sugar.
- Next, add in the butter, oil and vanilla extract. Whisk until creamy. Add in the eggs and mix until incorporated. Whisk in the sour cream & lemon juice. The mixture will curdle a bit.
- Fold in the dry ingredients just until absorbed. Do not over-mix. Pour into your prepared loaf pan and bake in a 350 preheated oven for 50 minutes. Until the center is set.
- Allow the cake to cool for 10-15 minutes becore pouring over the glaze. Once the glaze sets, slice and enjoy!
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