Lemon Lemon Lemon Loaf

Ingredients

For the loaves

  • 1 1⁄2 cups cake flour
  • 1 1⁄2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1⁄4 cups sugar
  • 8 large eggs, at room temperature
  • 1⁄4 cup lemon zest (from about 4 lemons)
  • 1⁄4 cup fresh lemon juice
  • 2 cups unsalted butter, melted and cooled
  • 1⁄2 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract

For the lemon syrup

  • 1⁄3 cup fresh lemon juice
  • 1⁄3 cup sugar

For the lemon glaze

  • 2 cups confectioners’ sugar
  • 4 tablespoons fresh lemon juice

Instructions

  1. Heat oven to 350*F.  Spray two 9x5-inch loaf pans with cooking spray
  2. To make cakes: In a medium bowl, whisk together both flours, baking powder, baking soda, and salt.  
  3. Add sugar, eggs, lemon zest, and lemon juice to bowl of food processor and pulse until well combined.  With the machine running, slowly pour the butter through the feed tube until incorporated.  Add sour cream and vanilla and pulse until well combined.  
  4. Transfer batter to large bowl and add flour mixture in 3 additions, folding gently to incorporate after each addition.  Mix until just combined.  
  5. Divide batter evenly between prepared pans.  Bake 20 minutes then rotate the pans and reduce heat to 325*F.  Continue baking 30-35 more minutes, or until tester inserted in the center comes out clean.  Transfer pans to wire rack and let loaves cool 15 minutes.  
  6. To make the lemon syrup: While the loaves are cooling, combine lemon juice and sugar in small saucepan.  Set over medium heat and cook until sugar is completely dissolved, then continue cooking 3 more minutes.  Remove pan from heat.  
  7. Turn loaves out of pan and set on sheet pan lined with parchment paper.  Using toothpick of cake tester, poke holes in tops and sides of loaves.  Brush loaves all over with lemon syrup, let it soak in, then brush again until all syrup has been used.  Cool loaves completely.  
  8. To make the lemon glaze: Whisk confectioners’ sugar and lemon juice together in small bowl until smooth and pourable.  Pour glaze over the top of each loaf, allowing it to drip down the sides.  Let glaze set 15 minutes before serving.  
  9. Store loaves at room temperature, tightly wrapped in plastic.  

Comments

This recipe is from Tracey’s Culinary Adventures and even though I made it forever ago it was so amazing that I can still taste it in my mouth.  This stuff is awesome and so very lemony.  I loved every bite.  

I actually made this for dessert after having the realization that quick breads like this really make perfect desserts.  They’re also great for breakfast, of course.  Nice and versatile!