Iced Lemon Loaf
Iced Lemon Loaf is zesty with a smooth sweetness making this a very moist rich and delicious treat.
Servings: 8
Calories:
Equipment
- 9" x 5" Loaf Pan
Ingredients
Dry
- 218g 1 ½ cups all-purpose flour
- 2 ½ tsp baking powder aluminum free
- ½ tsp salt
Wet
- 1 cup sour cream or greek yogurt (full fat) room temperature
- 1 cup superfine sugar
- ½ cup vegetable or canola oil
- ¼ cup lemon juice
- 2 tbsp lemon zest packed
- 1 ½ tsp lemon extract
- 3 large eggs room temperature
Icing
- 1 cup powdered sugar sifted
- 1 ½ tbsp lemon juice
Instructions
- Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
- In a bowl: combine all the sugar, eggs and beat until pale yellow. Then add lemon extract, oil, lemon zest, lemon juice, sour cream and continue to mix.
- Mix the flour, salt & baking powder together. Add dry and wet ingredients together. Transfer the batter to the pan. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.
Icing
- In a small bowl: combine powdered sugar and lemon juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more lemon juice. Spread icing over cool loaf.