Lemon Loaf with Lemon Glaze

Ingredients

Bread

• 1 cup granulated sugar
• 2 Tbsp lemon zest (from 2 lemons)
• 1/2 cup unsalted butter, melted
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice
• 1/4 cup sour cream
• 1/4 cup milk
• 1 2/3 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder

Lemon Glaze

• 1 1/2 cups powdered sugar
• 1 Tbsp lemon juice
• 1 Tbsp milk or cream
• 1 Tbsp butter, melted
• pinch salt
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a 1 lb loaf pan with parchment paper or grease well. Set aside.
2. In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the oils and infuse the sugar with lemon flavor.
3. Add the melted butter and mix well. Add the vanilla extract and eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, milk, and lemon juice until combined.
5. Add the all-purpose flour, baking powder, and salt. Mix until smooth with no lumps, but do not overmix.
6. Pour the batter into the prepared loaf pan and bake for 45-60 minutes, or until a knife inserted in the center comes out mostly clean.
7. While the bread cools, make the glaze: whisk together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract. Add more milk by the teaspoon if too thick for drizzling.
8. Remove the cooled bread from the pan, pour the glaze over the top allowing it to drip down the sides, and let set for a few minutes before slicing.

Notes

Use fresh lemons for the best flavor. Do not overmix the batter to keep the crumb tender. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.