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Lemon Loaf

This lemon loaf is a nice and light snack, that is perfect for summer.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 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.