Lemon Loaf

I go through phases where all I want to do is bake with lemons, well that time is now! It seems to always hit at the beginning of summer every year.

I tend to make so many different lemon options (muffins, loaves, cupcakes) that by mid-July I am so sick of lemons and don’t make anything with them until the following summer.

I find you get a better flavour with fresh lemon juice than lemon extract but if that’s all you have then it will be fine. If you do have fresh lemon juice, mix the zest in with the sugar and it will make for a more flavorful taste to the loaf.

I have the recipe below with pictures and then there is a printable version at the bottom as well.

This is also the very first post in the new format that I am trying out after all of the updates I did, please let me know your thoughts in the comment section.

Ingredients

1/2 cup butter room temperature

1 cup sugar

3 eggs

1 1/2 cups flour

1/2 tsp baking powder

1/4 tsp salt

4 tbsp fresh lemon juice

2 tbsp lemon zest

1/3 cup sour cream

Directions

Preheat the oven to 350 F degrees. 

Prepare a 9×5 loaf pan with baking spray and parchment paper.

In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a mixer add the sugar and the lemon zest and mix for about 4 minutes. The sugar will get a very lemon fragrance to it. The sugar will clump together like wet sand.

Add the butter and cream for 1 minute, until fluffy.

Add one egg at a time until well combined.

Turn the mixer on low and slowly add the flour mixture.

While the mixer is on low add the 2 tablespoons of lemon juice and the sour cream. The batter should be a little thick. 

Pour the batter into the pan and bake for 50-60 minutes. If the loaf is brown on top, insert a toothpick to see if the cake is ready. It should come out clean. I have been using my cake tester for this cause my loaves would sometimes be raw at the bottom.  

Once the loaf has cooled poke some holes in the top using a cake tester, fork, skewer, almost anything, and pour the remaining 2 tablespoons of lemon juice over top.

Print Pin

Lemon Loaf

This lemon loaf is a nice and light snack, that is perfect for summer.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 12 pieces

Ingredients

• 1/2 cup Butter room temperature
• 1 cup Sugar
• 3 Eggs
• 1 1/2 cups All-purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 4 tbsp Fresh Lemon Juice
• 2 tbsp Lemon Zest
• 1/3 cup Sour Cream

Instructions

• Preheat the oven to 350 F degrees. 
• Prepare a 9×5 loaf pan with baking spray and parchment paper.
• In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a mixer add the sugar and the lemon zest and mix for about 4 minutes. The sugar will get a very lemon fragrance to it. The sugar will clump together like wet sand.
• Add the butter and cream for 1 minute, until fluffy.
• Add one egg at a time until well combined.
• Turn the mixer on low and slowly add the flour mixture.
• While the mixer is on low add the 2 tablespoons of lemon juice and the sour cream. The batter should be a little thick. 
• Pour the batter into the pan and bake for 50-60 minutes. If the loaf is brown on top, insert a toothpick to see if the cake is ready. It should come out clean. I have been using my cake tester for this cause my loaves would sometimes be raw at the bottom.  
• Once the loaf has cooled poke some holes in the top using a cake tester, fork, skewer, almost anything, and pour the remaining 2 tablespoons of lemon juice over top.