Copycat Lemon Loaf
A delightful homemade lemon loaf that combines zest and sweetness, perfect for afternoon snacks or brunch gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups sour cream Substitute Greek yogurt for a tangy twist.
- 0.5 cups fresh lemon juice
- Zest of 2 lemons lemon zest
Glaze
- Powdered sugar for glaze Combine with fresh lemon juice for glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, then mix in the vanilla extract, sour cream, fresh lemon juice, and lemon zest until smooth.
- Gradually fold the dry ingredients into the wet mixture, taking care not to over-mix.
Baking
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
- For the glaze, combine powdered sugar with fresh lemon juice, mixing until smooth, then drizzle over the cooled loaf.
Notes
To keep your lemon loaf fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, freeze it tightly wrapped for up to 3 months.