My go-to lemon loaf formula for years! This delicious Glazed Lemon cake Loaf is usually dead wet and lemony!
I have been creating this same lemon loaf for years. It’s my “go to” once solely lemon loaf can do. The actual fact that I’ve ne'er denote it to the present purpose is just my belief that perhaps the web didn’t actually need another lemon loaf formula. However what the euphemism. It’s good, it’s tried and tested (many, several times!) and for anyone United Nations agency has nevertheless to seek out their “go to” lemon loaf, it’s undoubtedly deserve thought.
I suppose lemon loaf is somewhat subjective. What makes this loaf a winner on behalf of me is that the beautiful texture (not too light-weight, not too dense), the proper level of wetness (not too oily, ne'er dry) and simply the correct quantity of lemon. With this one, the hit of lemon really comes additional from the glaze than the cake, tho' there's clearly some lemon within the cake. However it’s within the lemon glaze that the the proper balance is smitten, therefore undoubtedly don’t skip that.
The final purpose I really like concerning this loaf, is that it wants just one massive lemon and just about typical storeroom and refrigerator things to create it. Meaning I’m forever stocked with to create this one, that has are available handy repeatedly after I required a touch one thing special to share or gift.
INGREDIENTS
Loaf :
- 1/2 cup butter at room temperature
- 1 cup white sugar
- 1 1/2 cups all-purpose flour
- 3 large eggs at room temperature
- 2 Tbsp lemon zest from about 1 large lemon
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup sour cream removed from fridge 15 minutes before using
Glaze :
- 1/2 cup icing/confectioners' sugar
- 1 Tbsp lemon juice plus more, as needed
INSTRUCTIONS
- Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
- Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
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