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Glazed Lemon Loaf

Glazed Lemon Loaf
Prep Time10 minutes
Cook Time55 minutes
Cooling time45 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories:

Equipment

  • Electric or Hand Mixer

Ingredients

FOR THE LEMON CAKE:

  • 1 c Sugar
  • 1 c Sour Cream
  • 3 large Eggs
  • 1/2 c Vegetable Oil
  • 3 tbsp Lemon Zest
  • 1 tsp Vanilla Extract or Lemon Extract if you have it - do NOT substitute lemon juice for Lemon Extract
  • 1 1/2 c All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt

FOR THE LEMON GLAZE:

  • Lemon Juice I used about 4 tablespoons, but this may vary for you. Use what you need to make a glaze that drizzles.
  • 1 c Powdered Sugar

Instructions

FOR THE LEMON CAKE:

  • Preheat oven to 350 degrees and prepare a loaf pans/two 8" cake pans of a 13"x 9" cake pan with cooking spray. Set aside.
  • In a large bowl (or the bowl of an electric mixer), add the sugar, eggs and sour cream. Mix them until the sugar dissolves a bit.
  • Drizzle in the oil while the mixer is running and then add the remaining ingredients.
  • Pour batter into prepared pan and bake for 55-65 minutes or until a toothpick inserted comes clean. NOTE: This will obviously vary depending on which pans you choose to use.
  • Allow to cool in the pan for at least 30 minutes. Then remove to a cooling rack to cool completely before glazing.

FOR THE LEMON GLAZE:

  • In a bowl, combine powdered sugar and lemon juice until you reach a drizzling consistency. If it's too loose, add more sugar. Too thick, add more lemon juice.
  • Drizzle over cake.