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
Mix and Coat Your Pan With Baking Spray And A Piece Of Parchment
The first step is to preheat the oven to 350 degrees Fahrenheit.
You need to prepare the loaf pan (size should be 1 pound long by 4 inches wide) by coating the inside of the pan using baking spray and a piece of parchment paper, this can be done by placing the piece of parchment paper into the bottom and extending up the vertical sides of the pan, thereby allowing for easy removal of the baked loaf.
Preparing A Batter In One Bowl
To create a batter from a single bowl you start by adding the sugar and lemon zest into a mixing bowl and mixing with your fingers for approximately 30 seconds (to blend the zest’s oils into the sugar).
This increases the lemony flavor.
To this mixture add the eggs and beat in using an electric mixer or whisk until the eggs become pale in color (approximately 1 minute).
To this egg/sugar mixture add the neutral flavored oil, vanilla, lemon flavoring, sour cream, turmeric, salt, baking powder, and baking soda, then whisk until smooth.
Turmeric adds the yellow color you find in most lemon loaf breads, but it can be omitted.
After adding the egg/sugar mixture pour in the flour and mix until no more dry flour remains in the bowl.
Using a spatula scrape down the sides and bottom of the bowl to catch any missed dry flour clumps.
Baking The Loaf
Place the mixture in the prepared loaf pan and bake in the preheated oven for 45–50 minutes, or until the loaf’s center has been cooked through (the skewer inserted into the center comes out clean).
The bread top will be golden brown and will bounce back when lightly pressed down.
Making The Glaze
When the loaf has finished baking and is cooling down you can prepare the glaze by mixing together powdered sugar, cream, and freshly squeezed lemon juice in a medium-sized bowl.
The glaze mixture will be very thick and therefore perfect for smaller drizzling windows instead of soaking into the cake.
Drizzle And Serve
Once the loaf has cooled completely, pour the glaze on top and spread it with the back of a spoon.
Allow it to set for approximately 10 minutes at room temperature, or place it in the refrigerator to speed things up.
The icing dries on top of the cake creating a unique contrast between the soft texture of the cake and the hard, faded color of the icing that once covered it and was the source of its flavor and its golden color when baked.
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.
