Lemon Loaf

This lemon loaf is perfection with a cup of coffee or tea. It was a big hit at the old homestead, delicious for breakfast or with a scoop of vanilla ice cream for dessert!

  • 1 3/4 cups flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon zest
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup sour cream
  • 1/3 cup lemon juice
  1. Preheat oven to 350º. Line a 9″ x 5″ baking pan with parchment paper and grease.
  2. In a small bowl, combine flour, sugar, baking powder, and salt.
  3. In a medium bowl, whisk lemon zest, butter, eggs, oil, sour cream, and lemon juice. Stir in the dry ingredients.
  4. Bake for 45 to 52 minutes, testing with a toothpick.

For the Glaze:

  • 1 1/2 cup of confectioners sugar
  • 3 tablespoons lemon juice
  1. Whisk together, spread half of the mixture on the cooler loaf, refrigerate for twenty minutes, and repeat.
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