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This recipe is an adaptation of a Barefoot Contessa recipe. I've made this many times, but this time I subbed in sour cream for yoghurt and it didn't make a difference, so if you only have 1 or the other in your fridge - use what you have! This is a really nice loaf recipe - it's a light loaf, perfectly lemony and the the multi step glazing is really worth the effort.
Let's bake. . .
Lemon Loaf
Into a bowl, mix together
1 c. sour cream
1 c. sugar
3 large eggs
2 tsp lemon zest (about 2 lemons)
1/2 tsp. vanilla
Add in and mix
1 1/2 c. flour
2 tsp. b. powder
1/2 tsp. salt
Add in and stir until combined
1/2 c. veg oil
Pour into a parchment lined loaf pan.
Bake at 350 for about 45-55 minutes (depending on the size of your loaf pan)
Remove from oven, let cool for 10 minutes and remove from pan.
While you loaf is baking, make the lemon sugar
Into a saucepan add
1/3c. sugar
1/3c. lemon juice
cook until the sugar is dissolved and the mixture is clear.
set aside
After the loaf has cooled for 10 minutes, remove from pan and place on a baking rack - put some parchment underneath.
Pour the lemon sugar over top.
Let cool completely and spread the following glaze over top
Mix together
1 c. icing sugar
2-3 tbsp lemon juice
It should be a nice, spreadable consistency.
Enjoy!
