Post by barb43 on May 29, 2022 21:09:26 GMT
Iced Lemon Loaf
A luscious lemony delight - great to take to brunches or lunches, as well as serve it at home as a coffee cake.
Instructions:
For the Loaf:
1. Whisk 3 large eggs, 1 cup of sugar, 1 cup of sour cream, 1/4 cup of melted butter, 2 Tbsp of lemon zest, and 1 Tbsp of fresh lemon juice in a bowl until smooth.
2. Fold in 1-1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt.
3. Pour the batter into a 9" X 5" loaf pan and bake at 350 degrees for 55 minutes.
** Check the lemon loaf after 45 minutes - mine was done.
**
4. Carefully transfer the loaf to a plate and let it cool.
For the Glaze:
1. Whisk 1 cup of powdered sugar with 3 Tbsp of lemon juice until it's smooth and a thickly, runny consistency.
2. Pour the glaze over the top of the cooled lemon loaf, allowing some of it to run down the sides.
Note: The sour cream will keep the cake moist for up to 5 days.
A luscious lemony delight - great to take to brunches or lunches, as well as serve it at home as a coffee cake.
Instructions:
For the Loaf:
1. Whisk 3 large eggs, 1 cup of sugar, 1 cup of sour cream, 1/4 cup of melted butter, 2 Tbsp of lemon zest, and 1 Tbsp of fresh lemon juice in a bowl until smooth.
2. Fold in 1-1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt.
3. Pour the batter into a 9" X 5" loaf pan and bake at 350 degrees for 55 minutes.
** Check the lemon loaf after 45 minutes - mine was done.
**4. Carefully transfer the loaf to a plate and let it cool.
For the Glaze:
1. Whisk 1 cup of powdered sugar with 3 Tbsp of lemon juice until it's smooth and a thickly, runny consistency.
2. Pour the glaze over the top of the cooled lemon loaf, allowing some of it to run down the sides.
Note: The sour cream will keep the cake moist for up to 5 days.
