Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal. In a medium bowl, whisk together: Flour, baking powder, baking soda and salt, then set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, then add: Lemon zest, lemon juice, vanilla extract and sour cream.
Mix until smooth. Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix, as this can make the loaf dense.
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the loaf is completely cool, whisk together: 1 cup powdered sugar and 2–3 tbsp lemon juice. Drizzle over the top of the cake and let it set for 10 minutes before slicing.
Expert Tips and Troubleshooting;
Pro Tips for the Best Lemon Loaf
- Use fresh lemons – bottled juice lacks the bright zing of real citrus.
- Room temperature ingredients ensure better blending and a smoother texture.
- Don’t overbake – check around the 50-minute mark to prevent dryness.
Common Issues and Fixes
