LEMON LEMON LOAF
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.
Provided by Matt Lewis
Categories Cake Citrus Breakfast Brunch Dessert Bake Vegetarian Wedding Lemon Spring Winter Shower Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 (9-by-5-by-3-inch) Loaves
Number Of Ingredients 19
Steps:
- MAKE THE LEMON CAKES
- Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
- Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
- Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
- Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pans for 15 minutes.
- MEANWHILE, MAKE THE LEMON SYRUP
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- IF YOU LIKE, MAKE THE LEMON GLAZE
- In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
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JAED ULHAQUE
[email protected]This recipe is easy to follow and the loaf turns out perfectly every time. I love that I can make it ahead of time and it still tastes fresh the next day.
irhiyunna martin
[email protected]I'm not a huge fan of lemon desserts, but this loaf was surprisingly delicious. The lemon flavor was subtle and not overpowering.
Safi khan baloch
[email protected]This loaf is the perfect balance of sweet and tart. I love the moist texture and the bright lemon flavor.
Mulenga Mutale
[email protected]I've made this loaf several times and it's always a hit with my family and friends.
Syed Nadeem Hussain Shah
[email protected]This loaf is a great way to use up extra lemons. It's also a delicious and refreshing treat.
DJ LOvER
[email protected]I love the bright lemon flavor of this loaf. It's the perfect dessert for a summer party.
Prince Shuvo
[email protected]This recipe is a winner! The loaf is moist and flavorful, and the glaze adds a nice touch of sweetness.
Lilly Gee
[email protected]This loaf is so easy to make and it always turns out perfectly. I love that I can make it ahead of time and it still tastes fresh the next day.
Nasir Ahmad
[email protected]I've tried many lemon loaf recipes, but this one is by far the best. It's the perfect balance of sweet and tart.
Sad King
[email protected]I made this loaf for a potluck and it was a huge hit! Everyone loved the bright lemon flavor.
Ivan _E17
[email protected]This loaf is a great way to use up extra lemons. It's also a delicious and refreshing treat.
Marjia Akther Mukty
[email protected]I love how moist and flavorful this loaf is. It's the perfect afternoon snack or dessert.
Rj Shuvo Islam Yt
[email protected]This was my first time making a lemon loaf and it turned out great! The instructions were easy to follow and the loaf was delicious.
Shoaib khan Javed iqbal
[email protected]I added a few extra tablespoons of lemon zest to the batter and it really took the flavor over the top! This loaf is now my go-to lemon dessert.
nana makatema
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lemon flavor is bright and cheerful, and the loaf is moist and fluffy.
Olumide Oladipo
[email protected]This loaf was easy to make and turned out great! I used a bundt pan and it was perfect for a brunch party I had. Everyone loved it!
Malcolm Powell
[email protected]This recipe is a keeper! I've made it twice now, and it's turned out perfectly both times. The loaf is moist and flavorful, and the glaze adds a nice touch of sweetness.
Stha Gopi
[email protected]I'm not usually a fan of lemon desserts, but this loaf changed my mind! The lemon flavor was subtle and refreshing, and the loaf itself was incredibly moist.
Anuwar Ahmed
[email protected]This lemon loaf was a hit with my family! The texture was moist and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet.