Lemon Loaf: The Ultimate Guide to Baking the Perfect Loaf

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).

Beat in eggs one at a time, scraping down the bowl after each addition.

In a small bowl, whisk together sour cream, milk, lemon juice, lemon zest, and vanilla extract.

Gradually add dry ingredients to wet ingredients, alternating with the sour cream mixture, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.

Pour batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.

Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

While the loaf is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust lemon juice or powdered sugar to reach desired consistency.

Once the loaf is completely cool, place it on a wire rack set over a baking sheet. Pour the lemon glaze evenly over the top of the loaf, allowing it to drip down the sides.

Let the glaze set for about 30 minutes before slicing and serving.