Lemon Loaf
By Brandi Milloy
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Serves: 12
Ingredients
Glaze
-
3/4
cup powdered sugar
-
1
tbsp. fresh lemon juice
-
1
Sunkist® lemon, zested
Loaf
-
1/2
cup butter, room temperature
-
1 1/2
cups sugar
-
3
eggs, room temperature
-
1/2
tsp. vanilla extract
-
1 1/2
cups cake flour
-
1/4
tsp salt
-
1/4
tsp baking soda
-
1/2
cup sour cream
-
2
tbsp. fresh lemon juice
-
2
Sunkist® lemons, zested
Directions
Loaf
- Preheat oven to 350F and line two 8 x 4” loaf pan with parchment paper.
- Cream butter and sugar together in a large bowl until light and fluffy. Add in your eggs one at a time and vanilla extract. Into a smaller bowl mix together your flour, salt and baking soda. Alternate adding your dry ingredients with your sour cream. Fold in fresh lemon juice and zest and mix until well combined. Pour batter into the prepared loaf pans.
- Bake in oven about 50-55 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, prepare glaze by mixing powdered sugar, lemon juice and lemon zest together until smooth.
- Remove loafs from oven and let cool completely before topping with glaze.
