Name: Lemon Lemon Loaf
Yield: Yield: 2 (9-By-5-By-3-Inch) Loaves
Cuisine: United States
Ingredients: ½ cup sour cream, at room temperature; ¼ cup grated lemon zest (from about 4 lemons); 2 teaspoons baking powder; 2¼ cups sugar; 2 teaspoons pure vanilla extract; 8 large eggs, at room temperature; 1 teaspoon salt; ⅓ cup fresh lemon juice; ¼ teaspoon baking soda; ⅓ cup sugar; 1½ cups cake flour; 2 cups confectioners’ sugar, sifted, or more if needed; 2 cups (4 sticks) unsalted butter, melted and cooled; 1½ cups all-purpose flour; 4 to 6 tablespoons fresh lemon juice; ¼ cup fresh lemon juice

Preparation info

Yield:
2
( 9-By-5-By-3 Inch ) Loaves

Difficulty
Easy

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

Sometimes Simplicity Speaks Volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you w