Ingredients: |
Ingredients: LOAF:
1/2 CUP UNSALTED BUTTER, ROOM TEMPERATURE
1 CUP WHITE SUGAR
3 LARGE EGGS, ROOM TEMPERATURE
2 TBSP LEMON ZEST
1 TBSP LEMON JUICE
2 TSP VANILLA
1 1/2 CUPS ALL PURPOSE UNBLEACHED FLOUR
1/2 TSP SALT
1/4 TSP BAKING SODA
1/4 TSP BAKING POWDER
1/3 CUP SOUR CREAM, REMOVE FROM FRIDGE 30 MINUTES BEFORE USING
SIMPLE SYRUP:
1/4 CUP LEMON JUICE
1/4 CUP WHITE SUGAR
LEMON GLAZE:
1/2 CUP CONFECTIONER'S SUGAR
1-2 TBSP LEMON JUICE
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Directions: |
Directions:Preheat oven to 325F. Spray an 8x4 inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and the long sides of the pan. Let the paper hang over the edges of the pan as these will act as your 'handles' to lift the loaf out of the pan once it's baked. Set aside.
In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar at medium speed until light coloured and fluffly, approximately 3 minutes. Add the eggs one at a time and beat well after each addition, scraping down the sides of the bowl as needed.
Beat in the lemon zest, lemon juice, and vanilla.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. with the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with a third of the flour, half of the sour cream, a third of the flour, the rest of the sour cream, and ending with the rest of the flour (you always want to start and finish with the flour). Mix until just combined.
Scrape into prepared loaf pan and level the batter. Bake for 55-60 minutes, or until a tester inserted in the center comes out clean. While the loaf is baking, prepare your simple syrup. In a pot on the stove, on medium heat, place your lemon juice and sugar. Gently stir & heat until all the sugar is dissolved. Remove from heat and let cool, (this can be done ahead of time and kept in the fridge until ready to use).
Remove the loaf from the oven and allow to cool IN THE PAN for 15 minutes, then run a knife along the short ends of the loaf and use the parchment paper edges to lift and remove the loaf from the pan. Allow to cool on a cooling rack, until just warm.
While the loaf is still slightly warm, take a long skewer and gently poke numerous holes all over the loaf, stopping just before the skewer reaches the bottom. Slowly brush the simply syrup all over the warm loaf, allowing it to seep into the holes.
Cool completely and then drizzle with the lemon glaze. To make the glaze, whisk together the confectioner's sugar and lemon juice until desired consistency.
NOTE *** THIS LOAF FREEZES GREAT, HOWEVER, IF YOU ARE FREEZING AND THEN THAWING FOR LATER USE, WAIT TO GLAZE THE LOAF UNTIL AFTER IT HAS COMPLETELY THAWED. IF YOU FREEZE THE LOAF WITH THE GLAZE ALREADY APPLIED, THE GLAZE MELTS AND DISAPPEARS DURING THE THAWING PROCESS.
NOTE *** THE LEMON ZEST & JUICE CAN BE SWITCHED OUT FOR ORANGE ZEST & JUICE.
NOTE *** FOR A GREAT TIME SAVER, FREEZE A BATCH OF ZEST & JUICE TO USE WHENEVER NEEDED.
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This recipe for GLAZED LEMON LOAF is from