Brighten your day with this Zesty Lemon Loaf drizzled with a tangy lemon icing. The loaf is delightfully moist, fragrant with lemon zest, and offers the perfect balance of sweetness and zing. It’s a refreshing take on the classic loaf cake and is bound to become a new favorite.
Ingredients
For the Loaf Cake Batter:
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest (from about 2 large lemons)
- 2 large eggs, room temperature
- ¼ cup (56g) unsalted butter, melted
- ¼ cup (60ml) sunflower oil
- 1 teaspoon (5ml) pure vanilla extract
- ⅓ cup (80ml) sour cream, at room temperature
- 1 ⅔ cups (235g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80ml) milk, at room temperature
For the Lemon Icing:
- 1 cup (120g) icing sugar
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) milk
- A pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Prepare a loaf pan with parchment paper.
- Rub together sugar and lemon zest in a large bowl. Add eggs, melted butter, oil, vanilla extract, and sour cream; whisk until well blended.
- Sift together the flour, baking powder, baking soda, and salt. Fold into the wet ingredients alternately with milk, mixing just until incorporated.
- Spoon the batter into the pan, smooth the top, and bake for 45-55 minutes, or until a skewer comes out clean. Cool for 10 minutes, then remove from the pan and let cool completely.
- For the icing, whisk together icing sugar, lemon juice, milk, and salt until smooth. It should be thick yet pourable. Drizzle over the cooled loaf, letting it drip down the sides.
Slice up this luscious loaf, enjoy the burst of lemon in every bite, and share the love by passing the recipe along. Don’t forget to bookmark our page for more delightful and zesty recipes!
