Iced Lemon Loaf

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🍋 The Ultimate Iced Lemon Loaf

This loaf relies on a “double hit” of lemon: zest in the batter and a concentrated lemon syrup soak that ensures the cake stays moist for days.

  • Prep time: 20 minutes

  • Bake time: 45–55 minutes

  • Servings: 8–10 thick slices

Ingredients

Component Ingredients
The Batter 1 ½ cups All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 cup Granulated sugar, 3 Large eggs (room temp), ¾ cup Sour cream or Greek yogurt, ½ cup Neutral oil (canola or vegetable), 2 tbsp Lemon zest, 2 tbsp Lemon juice, 1 tsp Vanilla extract
The Syrup 2 tbsp Lemon juice, 2 tbsp Powdered sugar
The Glaze 1 cup Powdered sugar, 2–3 tbsp Lemon juice, 1 tsp Heavy cream (optional, for whiteness)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

  2. Mix Dry: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. Massage Sugar: In a large bowl, rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and moist. This releases the oils for maximum flavor.

  4. Wet Ingredients: Whisk in the eggs, oil, sour cream, lemon juice, and vanilla until smooth.

  5. Combine: Fold the dry ingredients into the wet until just combined. Do not overmix, or the loaf will be tough!

  6. Bake: Pour into the pan and bake for 45–55 minutes, or until a toothpick comes out clean.

  7. The Soak: While the loaf is warm, whisk the “Syrup” ingredients. Poke holes in the top of the loaf with a skewer and pour the syrup over it. Let it cool completely in the pan.

  8. Glaze: Whisk glaze ingredients until thick but pourable. Drizzle over the cooled loaf and let it set for 30 minutes before slicing.

Tips for Success

  • Room Temp is Key: Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling.

  • Don’t Overbake: Start checking at 45 minutes. A few moist crumbs on the toothpick are better than a bone-dry cake.

  • The “Secret” White Glaze: If your glaze looks translucent, add more powdered sugar or a splash of heavy cream to make it that iconic opaque white.

Nutritional Info & Benefits

Per Serving (approximate):

  • Calories: 320 kcal

  • Total Fat: 14g

  • Carbohydrates: 45g

  • Protein: 4g

The Benefit: Aside from the obvious mood boost that comes from a citrus treat, lemons provide a small hit of Vitamin C. Using sour cream or Greek yogurt adds moisture and a slight probiotic tang that balances the sweetness.

Q&A

Q: Can I use bottled lemon juice?

A: You can, but I wouldn’t recommend it. Bottled juice lacks the bright acidity of fresh lemons and you’ll miss out on the zest, which carries most of the flavor.

Q: Why did my loaf sink in the middle?

A: This usually happens if the oven door is opened too early or if the leavening agents (baking powder/soda) are expired.

Q: How do I store this?

A: It stays fresh in an airtight container at room temperature for 3 days, or in the fridge for up to 6 days. It actually tastes better on day two!

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