Lemon Loaf Cake

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Preparation time: 10 minutes
Bake time: 1 hour
Total time: 1 hour 10 minutes + cooling
Yield: 1 9x5 loaf 

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsalted butter, softened to room temperature
  • 1 heaping Tbsp. lemon zest
  • 3 large eggs, at room temperature
  • 3 Tbsp. fresh lemon juice
  • 1/2 cup sour cream
Glaze:
  • 1 1/2 cups powdered sugar
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • milk, for desired consistency

Directions:
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. In a medium bowl combine flour, baking powder, and salt.  Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, combine sugar, butter, and lemon zest, making sure to scrape the bowl down.  The mixture should be light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition.  
  5. In a small bowl mix together the lemon juice and sour cream.
  6. Gently fold the egg mixture into the dry mixture until almost combined then fold in the sour cream.  Pour into the prepared pan.  
  7. Bake for 1 hour or until a toothpick comes out clean.  Let cool on a wire rack until completely cool.
  8. While the cake is cooling, prepare the lemon glaze.  In a bowl, combine powdered sugar, lemon juice, lemon zest, and a splash of milk.  Drizzle on top of the cooled cake.  Let glaze set for a few minutes before serving.  Store leftovers in an airtight container at room temperature for up to 5 days.

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