Ingredients
For the Lemon Loaf
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/3 cup vegetable oil
3 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together melted butter, vegetable oil, eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Transfer the batter to the prepared loaf pan and spread evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Pour the glaze over the cooled lemon loaf and let it set before slicing.
Notes
Use fresh lemon juice and zest for the best flavor.
Do not overmix the batter or the loaf may become dense.
If the top browns too quickly during baking, loosely cover with foil.
Store the lemon loaf in an airtight container at room temperature for up to 4 days.
For extra lemon flavor, add 1 teaspoon lemon extract to the batter.
This loaf freezes well for up to 3 months.
Prep Time 15 minutes | Cook Time 55 minutes | Total Time 1 hour 10 minutes
- Prep Time: 15
- Cook Time: 55