Description
A moist, citrusy delight perfect for morning coffee or afternoon tea.
Ingredients
- All-purpose flour – 1 ½ cups
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Unsalted butter (melted) – ½ cup
- Vegetable oil – ¼ cup
- Granulated sugar – 1 cup
- Eggs – 3 large
- Vanilla extract – 1 tsp
- Lemon zest – 1 tbsp
- Lemon juice – ¼ cup
- Sour cream – ½ cup
Glaze :
- Powdered sugar – 1 cup
- Lemon juice – 2 tbsp
- Cream or milk – 1–2 tbsp
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the melted butter, vegetable oil, and granulated sugar until well combined. Add the eggs, vanilla extract, lemon extract (or additional lemon zest), and lemon juice. Whisk until fully incorporated.
4. Fold the sour cream into the wet mixture until evenly distributed.
5. Gradually add the dry ingredients into the wet mixture, stirring just until combined.
6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
7. Let the loaf cool completely on a wire rack before adding the glaze.
8. For the glaze, whisk together powdered sugar, lemon juice, and cream/milk until desired consistency.
9. Drizzle the glaze over the cooled lemon loaf and let it set before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 5
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 30
- Carbohydrates: 1
- Fiber: 4
- Protein: 5
- Cholesterol: 1