Lemon Loaf

This lemon loaf is moist and tender with beautiful golden edges and the most delicious lemon flavor. It's an easy lemon bread recipe that's so much better than Starbucks.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Bread, Lemon Loaf

Prep Time 20

Cook Time 1

Total Time 1 20

Servings Slices

Calories 426kcal

Author Fiona Dowling

Equipment

9x5 inch (23 x 13 cm) loaf pan or an 8 ½ x 4 ½ inch loaf pan

Ingredients

For the Loaf

¼ cup unsalted butter (56 grams) melted and cooled slightly
⅓ cup vegetable oil (80 ml) or canola
1 ¼ cup granulated sugar (250 grams) use 1 cup (200 grams) for a less sweet loaf
2 large eggs room temperature
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 tablespoons lemon juice (45 ml) freshly squeezed
1 cup sour cream (240 ml) room temperature
2 cups all-purpose flour (250 grams)
3 teaspoons baking powder
¼ teaspoon salt

For the Glaze

2-3 tablespoons lemon juice (30-45 ml)
1 - 2 cups powdered sugar (110-220 grams) AKA icing sugar

Instructions

Preheat the oven to 350F (180C) degrees. Line a 9 x 5 inch (23 x 13 cm) or an 8 ½ x 4 ½ inch (21.6 x 11.4) loaf pan with parchment paper, or line the bottom and grease any exposed sides.
In a medium bowl whisk together the melted butter, oil, sugar, eggs, vanilla extract, lemon extract, lemon zest, lemon juice and sour cream. Whisk together until you no longer see pieces of egg or lumps of sour cream.
In a large bowl whisk together the flour, baking powder and salt. Make a well shape in the bowl.
Pour the wet ingredients into the well created in the dry ingredients. Then mix together with a rubber spatula or wooden spoon. Do a few whisks with a wire hand whisk to remove any large lumps. When finished, you should no longer see streaks of flour.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the middle of the preheated oven for about 50-60 minutes if using an 8 ½ x 4 ½ inch pan or about 45-55 minutes if using a 9 x 5 inch pan. Check the loaf around 40 minutes, if the top is already golden, tent a piece of aluminum foil overtop. When the loaf is done baking an inserted toothpick should come out clean or with a few moist crumbs but no batter. If you are unsure, bake for a few extra minutes.
Remove from the oven and cool the loaf in the pan for at least 30 minutes, then carefully remove from the pan and continue cooling on a wire rack.

Lemon Glaze

Once cooled, whisk together the 2 tablespoons lemon juice and 1 cup powdered sugar. Whisk in a little extra powdered sugar or lemon juice as needed. The glaze should be thick and white in color, but still thin enough to drizzle.
Pour the glaze over the loaf, letting it drizzle over the sides.

Notes

Lemons: You will need about 3 medium lemons to have enough lemon zest and fresh lemon juice for the loaf and glaze. Do not use lemon juice from a bottle.
Lemon Extract: Lemon extract can be found in the baking aisle near the vanilla extract. While it is optional, it will definitely improve the lemon flavor. If you don't have lemon extract, then I recommend adding 1 extra tablespoon of lemon zest.
Room Temperature Ingredients: The eggs and sour cream should be at room temperature before getting started. Take them out of the fridge, measure out the sour cream and let them sit on the counter for about 30 minutes before getting started. The eggs can be warmed up more quickly by placing them in a bowl of warm (not hot) water for about 10 minutes.
Storage: Store in an airtight container at room temperature or in the fridge for 3-4 days.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf is sliced into 10 uniform slices and all the glaze is used.

Nutrition