Lemon Loaf

Yield: 10 slices

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Delicious, moist Lemon Loaf with a sweet glaze is easy to make at home! Even better than Starbucks lemon bread, this quick loaf is bursting with fresh lemon flavor.

Ingredients

For the Loaf:

½ cup unsalted butter, softened
1 ½ cup all purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup granulated sugar
3 large eggs
1 cup sour cream
5 lemons, zested and juiced, divided

For the Simple Syrup:

¼ cup granulated sugar
¼ cup reserved lemon juice (from fresh lemons above)

For the Glaze:

1 ½ cup powdered sugar
2 Tablespoons reserved lemon juice (from fresh lemons above)
2 Tablespoons heavy whipping cream

Instructions

Zest and juice all five lemons. Set aside.
In medium bowl, mix flour, salt and baking soda together. Set aside.
In a large mixing bowl, beat butter with sugar until fluffy (about 2 minutes). Add eggs one at a time, beating until fully incorporated. Beat in lemon zest and ¼ cup lemon juice (about two lemons worth of juice). Beat in flour mixture and sour cream alternatively until fully combined. Pour into a 9"x5" loaf pan that has been coated with baking spray (I line the bottom of mine with parchment paper as well, as an extra precaution).
Bake in a 350 degree oven for 65-70 minutes. Cover with foil during the last twenty minutes to keep the top from browning too much.
Remove from oven and let sit in pan to cool about 15 minutes. Remove to wire rack.
To make simple syrup, whisk together ¼ cup sugar and ¼ cup lemon juice (juice of about 2 lemons). Heat in a saucepan on low until sugar is completely dissolved. Remove from heat.
Poke holes using a toothpick into the top of your warm loaf. Spoon simple syrup over the top of the bread slowly until all dissolved (this makes the bread so moist)! Allow to cool completely.
For the glaze, whisk together the powdered sugar, heavy cream and remaining lemon juice. Add more cream if necessary to get desired consistency. Pour over cooled loaf. Allow to set (about 15 minutes). Slice and enjoy. This bread is delicious after refrigerating as well!

Notes

Store this at room temperature tightly covered or in the fridge. I love the way this tastes cold too!
For the glaze, you can add as much or as little cream as you need to achieve the consistency you prefer.
I used a 9 x 5 inch loaf pan for this bread.
Make sure to spray your pan with baking spray! I also add a layer of parchment paper on the bottom just to be safe. It makes it easy to slide the baked loaf out of the pan without breaking.
See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 401Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 97mgSodium: 160mgCarbohydrates: 61gFiber: 2gSugar: 43gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.