Lemon Loaf

A simple fresh lemon loaf, not too sweet with just enough tartness!

Simple Glazed Lemon Loaf
Adapted from Seasons and Suppers

Makes 1 loaf or 4 mini loaves

Loaf:

1/2 cup butter (softened at room temperature)

1 cup sugar

3 large eggs

2 Tbsp lemon zest

1 Tbsp lemon juice

2 tsp vanilla

1 1/2 cups all-purpose flour

1/4 tsp table salt

1/4 tsp baking soda

1/4 tsp baking powder

1/3 cup yogurt (may substitute sour cream)

Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice

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• Preheat oven to 325 F. Spray an 8x4-inch loaf pan (or 4 mini loaf pans) with baking spray and line with parchment paper.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add eggs one at a time and beat in well after each addition.  Beat in the lemon zest, lemon juice and vanilla.

In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the yogurt, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the yogurt, then finally the last of the flour.

Pour into prepared 8x4-inch loaf pan and bake for 60 minutes.  Allow to cool in the pan for 15 minutes before removing to cooling rack.

Prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf.