Name: Homemade Iced Lemon Loaf (Bakery Style)
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups (280 g) all-purpose flour; 1 tsp (5 g) baking powder; 1/4 tsp baking soda; 3/4 tsp (5 g) salt; 1 cup (200 g) granulated sugar; 3 Tbsp (9 g) fresh lemon zest; 1/2 cup (112 g) unsalted butter, at room temperature; 1 tsp (4 g) vanilla extract; 2 large eggs (100 g), at room temperature; 3/4 cup (180 g) sour cream, at room temperature; 1/2 cup (120 g) 2% milk, at room temperature; 2 Tbsp (30 g) fresh lemon juice; 2 Tbsp (25 g) granulated sugar; lemon glaze

Description

This homemade iced lemon loaf is better than Starbucks! The batter is filled with fresh lemon zest, the cake is soaked in a tangy lemon syrup after baking, and it’s topped with a drizzle of sweet lemon glaze!

Ingredients

Cake

2 cups (280 g) all-purpose flour
1 tsp (5 g) baking powder
1/4 tsp baking soda
3/4 tsp (5 g) salt
1 cup (200 g) granulated sugar
3 Tbsp (9 g) fresh lemon zest
1/2 cup (112 g) unsalted butter, at room temperature
1 tsp (4 g) vanilla extract
2 large eggs (100 g), at room temperature
3/4 cup (180 g) sour cream, at room temperature
1/2 cup (120 g) 2% milk, at room temperature

Lemon Syrup

2 Tbsp (30 g) fresh lemon juice
2 Tbsp (25 g) granulated sugar

Topping

lemon glaze

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Instructions

Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Place sugar and lemon zest in a food processor and pulse for 1 minute. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy, about 3 minutes. Beat in vanilla extract. Reduce speed to low and add eggs one at a time. Combine sour cream and milk in a small bowl. Beat in flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture), just until incorporated.
Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
Bake loaf cake for 52 to 55 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
Make lemon syrup: In the last five minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
Drizzle lemon glaze over cake and let set before serving.
Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 3 days. Bring to room temperature before serving.

Equipment