Ingredients
The following ingredients have 1 Servings
- 1 and 3/4 cups all-purpose flour (, spooned and leveled (be careful not to over measure))
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (, softened to room temperature)
- 1 cup granulated sugar
- 3 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup fresh lemon juice (, you'll likely need 2 lemons)
- 1/2 cup sour cream (, room temperature)
- 3 tablespoons fresh lemon juice (, about 1 lemon)
- 1 to 1 and 1/4 cup cup icing sugar (, sifted)
Instruction
- Preheat the oven to 350F degrees. Butter & flour a 9x5 inch loaf pan, or line the loaf pan with parchment paper.
- In a medium bowl whisk together the flour, baking powder & salt.
- In a large bowl beat together the butter, sugar and lemon zest until fluffy.
- Beat in the eggs and vanilla extract, then stir in the lemon juice.
- With the mixer on low, mix in about 1/2 of the dry ingredients, followed by about 1/2 of the sour cream. Repeat with the rest of the dry ingredients and sour cream.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes until an inserted toothpick comes out clean or with a few crumbs.*
- Remove from the oven and let cool at room temperature.
- Once cooled, whisk together the lemon juice and icing sugar for the glaze. Adding a little more lemon juice or powdered sugar as necessary.
- Remove the lemon loaf from the pan and pour or drizzle the glaze over top.
