Ingredients (~8 servings)
- 1 1/2 cups granulated sugar
- 3 Tbsp lemon zest
- 4 large eggs
- 1 cup + 2 Tbsp neutral oil
- 3/4 tsp vanilla extract
- 2 tsp lemon extract
- 3/4 cup sour cream
- 1/4 tsp ground turmeric (optional)
- 1 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 1 1/2 Tbsp heavy cream
- 2 Tbsp lemon juice
Prep Your Pan and Mix the Base
Preheat your oven to 350F.
Prep a 1 pound loaf pan (8×4-inch) with baking spray and a piece of parchment; I like to make the parchment come up the sides so you can lift the loaf out easily.
In a large bowl, pour in the sugar and lemon zest and rub them together with your fingers for ~30 seconds.
This releases the oils from the zest and makes the lemon flavor much stronger.
Build the Batter in One Bowl
Add the eggs to the sugar mixture and beat with an electric mixer (or whisk) until pale in color, ~1 minute.
Next, add the neutral oil, vanilla extract, lemon extract, sour cream, turmeric, salt, baking powder and baking soda; whisk until smooth.
The turmeric is optional but gives you that golden color you see in bakery lemon loaves.
Lastly, add the flour and beat until completely combined.
Take a spatula and scrape the bottom of the bowl to make sure there aren’t any bits of flour hiding down there.
Bake the Loaf Until a Skewer Comes Out Clean
Pour the batter into the prepared loaf pan.
Transfer to the oven and bake for 45-50 minutes, until a skewer inserted into the center comes out clean.
The top should be golden brown and spring back when lightly touched.
Make the Glaze While the Loaf Cools
While the loaf is cooling, whisk together the powdered sugar, heavy cream and lemon juice in a medium bowl.
It will be pretty thick – that’s what you want for a proper drizzle that doesn’t just soak in.
Glaze and Serve
Once the loaf has cooled completely, pour the glaze on top and spread it with the back of a spoon.
Let it set for ~10 minutes at room temperature, or pop it in the fridge to speed things up.
The glaze will harden slightly and create a nice contrast with the soft cake underneath.
Lemon Loaf
Ingredients
Ingredients (~8 servings)
- 1 1/2 cups granulated sugar
- 3 Tbsp lemon zest
- 4 large eggs
- 1 cup + 2 Tbsp neutral oil
- 3/4 tsp vanilla extract
- 2 tsp lemon extract
- 3/4 cup sour cream
- 1/4 tsp ground turmeric optional
- 1 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 1 1/2 Tbsp heavy cream
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 350F and prep an 8×4-inch loaf pan with baking spray and parchment.
- Rub sugar and lemon zest together with fingers for 30 seconds.
- Add eggs and beat until pale, about 1 minute.
- Add oil, vanilla extract, lemon extract, sour cream, turmeric, salt, baking powder, and baking soda; whisk until smooth.
- Add flour and beat until combined, scraping bottom of bowl.
- Pour batter into prepared pan and bake 45-50 minutes until a skewer comes out clean.
- While loaf cools, whisk together powdered sugar, heavy cream, and lemon juice.
- Once loaf is completely cool, pour glaze on top and spread with back of spoon.
- Let glaze set 10 minutes at room temperature or refrigerate to speed up.
