Lemon Loaf is a delightful treat that has always held a special place in my heart. I remember the first time I encountered this delicious loaf was during a summer visit to my grandmother’s house. Her kitchen always smelled like a medley of fresh citrus and baked goods, a scent that to this day evokes memories of warmth and comfort. My grandmother had a penchant for incorporating lemons into her desserts, and this lemon loaf was no exception. Every bite was a burst of tangy sweetness, perfectly balanced and utterly irresistible.
Fast forward to today, and I’ve carried on the tradition of baking this lemon loaf for my own family. It’s a simple yet elegant dessert that never fails to impress, whether it’s served at a family gathering or a casual weekend brunch. The beauty of this recipe lies in its versatility. While the original recipe is fantastic, there are a few tweaks and variations that I find equally appealing.
For instance, adding a handful of fresh blueberries to the batter before baking can transform this lemon loaf into a delightful lemon-blueberry loaf. The burst of juicy blueberries adds a wonderful contrast to the tartness of the lemon. Another variation that my family enjoys is incorporating a bit of lavender into the icing. A teaspoon of dried culinary lavender blended with the confectioners’ sugar and lemon juice creates a floral note that pairs beautifully with the lemon.
If you’re feeling adventurous, you can even experiment with the types of citrus used. Lime or orange zest can be substituted for lemon zest to give the loaf a different yet equally delicious flavor profile. This recipe’s adaptability makes it a favorite in our household, as it allows for creativity while still maintaining its core appeal.
No matter how you choose to make it, this lemon loaf is a guaranteed crowd-pleaser. Its moist texture, tangy flavor, and sweet icing make it a perfect treat for any occasion. I hope this recipe brings as much joy to your kitchen as it has to mine.
Making Lemon Loaf
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Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1 tsp pure vanilla extract (optional)
- 1 tbsp lemon zest (approx. 2 lemons)
- 1/2 tsp baking soda
- 2 tsp pure lemon extract (optional)
- 1 1/2 cups confectioners sugar
- 1 tsp baking powder
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
Directions
- Mix together sour cream, granulated sugar, eggs, lemon zest, lemon extract, vanilla extract, and vegetable oil in a mixing bowl.
- In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until fully blended.
- Transfer the batter into a greased 9×5 inch loaf pan.
- Bake at 350°F until the loaf is golden on top and a toothpick inserted in the center comes out clean, about 60 minutes.
- For the lemon syrup, heat lemon juice and sugar in a small saucepan until the sugar has dissolved.
- After baking, use a fork or toothpick to create holes on the top of the loaf.
- Pour the lemon syrup over the loaf slowly, allowing it to soak in.
- Take the loaf out of the pan and drizzle the lemon icing over it, letting it cool before slicing.
- To make the lemon icing, blend confectioners sugar, lemon juice, and lemon zest until smooth.
Storing Suggestions:
Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week, or freeze for up to 3 months. Thaw frozen slices at room temperature or gently warm them in a microwave.
FAQs:
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar texture and tangy flavor.
How do I know when the lemon loaf is fully baked?
The lemon loaf is fully baked when the top turns golden brown and a toothpick inserted into the center comes out clean. This should take about 60 minutes.
Can I omit the lemon extract?
Yes, you can omit the lemon extract if you prefer. The loaf will still have a nice lemon flavor from the zest and juice.
How should I prepare the lemon syrup?
To prepare the lemon syrup, heat lemon juice and sugar in a small saucepan over medium heat until the sugar completely dissolves. This will create a sweet and tangy syrup to pour over the loaf.
Can I use a different type of oil?
Yes, you can use any neutral oil, such as canola or sunflower oil, instead of vegetable oil in this recipe.
What’s the best way to drizzle the lemon icing?
For the best results, use a spoon or a piping bag to drizzle the lemon icing over the cooled loaf. This will ensure an even and attractive coating.
Lemon Loaf
Ingredients
- 1 cup sour cream room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp lemon zest ~2 lemons
- 2 tsp pure lemon extract optional
- 1 tsp pure vanilla extract optional
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1 cup confectioners sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
Instructions
- Combine sour cream, granulated sugar, eggs, lemon zest, lemon extract, vanilla extract, and oil in a bowl.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until well combined.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake in a preheated oven at 350°F until the top is golden brown and a toothpick inserted into the center comes out clean, about 60 minutes.
- For the lemon syrup, heat lemon juice and sugar in a small saucepan until the sugar dissolves completely.
- Once the loaf is done baking, poke holes on top using a fork or toothpick.
- Slowly pour the lemon syrup over the loaf, letting it soak in.
- Remove the loaf from the pan and drizzle the lemon icing over it. Let it cool before slicing.
- For the lemon icing, mix confectioners sugar, lemon juice, and lemon zest until smooth.
