Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, combine the flour, sugar, baking powder, and salt.
- In another large bowl, cream the softened butter and eggs together until smooth.
- Add the sour cream, lemon juice, and lemon zest, and mix well.
- Gradually fold the dry ingredients into the wet mixture, mixing until fully combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle with a lemon glaze made by mixing powdered sugar and lemon juice before serving.
Notes
- For a lemon poppy seed version, add 1-2 tablespoons of poppy seeds to the batter.
- Add a cup of fresh or frozen blueberries to the batter for a blueberry lemon loaf.
- To make it gluten-free, swap all-purpose flour with a gluten-free flour blend.
- For a vegan option, substitute with vegan butter, dairy-free sour cream, and egg replacer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
