Description
Lemon loaf brings sunshine straight to your kitchen with Starbucks-style zesty goodness. Drizzled with tangy glaze, this simple treat delivers coffee shop flavor right at home.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 3 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- ½ cup vegetable oil
Wet Flavor Enhancers:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Dry Stabilizers:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Grab a 9×5-inch loaf pan and coat it with non-stick spray. Line the bottom with parchment paper hanging over the sides for easy removal. Set your oven to precisely 350°F.
- Sift 1 ½ cups of flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt together in a medium bowl. Whisk thoroughly to distribute ingredients evenly.
- Crack 3 large eggs into a separate large mixing bowl. Add 1 cup granulated sugar and vigorously whisk until the mixture becomes pale and slightly frothy.
- Pour ½ cup sour cream, ½ cup vegetable oil, and 2 tablespoons melted butter into the egg mixture. Stir until everything looks completely smooth and integrated.
- Zest 2 fresh lemons to get 2 tablespoons. Add the zest plus ¼ cup lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract to the wet ingredients. Mix gently.
- Fold the dry ingredients into the wet mixture using a rubber spatula. Stir just until the flour disappears – stop mixing the moment no white streaks remain.
- Transfer the batter into the prepared pan. Use a spatula to spread it evenly and tap the pan on the counter to remove air bubbles.
- Place the pan in the 350°F oven. Bake for exactly 45-50 minutes, rotating halfway through to ensure even browning.
- Test doneness by inserting a toothpick into the center – it should come out clean with no wet batter clinging to it.
- Remove the loaf and let it rest in the pan for 10 minutes. Then lift out using the parchment paper edges and cool completely on a wire rack.
- For the glaze, sift 1 cup powdered sugar into a bowl. Add 2-3 tablespoons fresh lemon juice and whisk until silky smooth.
- Once the loaf is totally cool, drizzle the glaze in zigzag patterns across the top. Sprinkle with optional lemon zest for extra brightness.
Notes
- Check your loaf at 40 minutes to prevent over-browning, as oven temperatures can vary slightly.
- For maximum lemon flavor, use fresh lemon juice and zest rather than bottled or dried alternatives.
- Create a dairy-free version by substituting sour cream with coconut yogurt and using plant-based butter.
- Wrap the cooled loaf tightly in plastic wrap to maintain moisture and freshness for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 345
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg