Nani's Favorite Lemon Loaf
A bright and citrusy lemon cake that tastes just like the one from your favorite coffee shop but made right in your own kitchen.
recipesbynani.comI have spent so much time in my kitchen trying to get this lemon loaf just right. My family and I wanted that perfect soft texture and a zingy flavor that really wakes up your taste buds. This cake is wonderfully moist and has a lovely thick glaze on top that makes every bite feel special.
The secret to a great lemon loaf is using real lemon zest and a little bit of lemon extract. It gives the bread a deeper flavor than juice alone. Make sure your ingredients like eggs and sour cream are at room temperature so the batter comes together perfectly smooth.
🧺 Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1/3 cup fresh lemon juice
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon zest
- 1/2 cup sour cream
- 1 cup powdered sugar for the glaze
- 2 tablespoons heavy cream for the glaze
- 1 tablespoon lemon juice for the glaze
👩🍳Instructions
- 1
Preheat your oven to 350 degrees and grease a standard loaf pan with butter or cooking spray.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt then set it aside.
- 3
In a large mixing bowl, beat the eggs, sugar, and softened butter together until the mixture is light and fluffy.
- 4
Mix in the lemon extract, vanilla extract, lemon juice, lemon zest, oil, and sour cream until well combined.
- 5
Slowly add the dry ingredients to the wet ingredients and stir until just mixed, being careful not to overwork the batter.
- 6
Pour the batter into your prepared loaf pan and bake for 45 to 50 minutes or until a toothpick comes out clean.
- 7
Let the loaf cool completely in the pan before you turn it out onto a wire rack.
- 8
Whisk the powdered sugar, cream, and lemon juice together for the glaze and pour it over the cooled loaf.
💡 Tips
Store any leftover slices in an airtight container at room temperature for up to three days. If you want a thicker glaze, just add a little more powdered sugar until it reaches the consistency you like best.
Made this recipe? Let us know how it went.
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