Ingredients
Scale
- 1 1/2 cups all-purpose flour (can substitute with gluten-free flour blend for GF version)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (or use coconut oil for dairy-free)
- 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
- 2 large eggs, at room temperature
- 1/2 cup sour cream (plain Greek yogurt works too for a tangy twist)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Optional: a few drops of yellow food coloring for a sunny finish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy release. I always line mine because it’s one less thing to scrub later—trust me, messy counters and tired cooks don’t need extra work.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix ensures your loaf rises evenly and has the perfect crumb.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes. I like to think of this step as the “happy moment” in baking—when you see simple ingredients start to transform.
- Add the eggs one at a time, beating well after each addition. This helps the loaf stay tender and moist.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. The sour cream adds that wonderful tang and keeps the loaf moist, something I learned from watching my dad’s lentil pots—moisture and love go hand in hand.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix here; you want to keep the batter light and airy.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. This batter is thicker than you might expect—perfect for that dense but tender texture I adore.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. My oven runs a bit hot, so I start checking around 50 minutes to avoid overbaking.
- While the loaf is baking, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth. Adjust consistency with more powdered sugar or lemon juice as needed.
- Once the loaf is done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. When it’s cool but still slightly warm, drizzle the glaze over the top. This is the moment your kitchen fills with that irresistible lemon scent—one of my favorite parts of baking with kids around.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Homemade Copycat Lemon Loaf, recipe, cooking, food
