Lemon Loaf Bread

The perfect loaf for lazy summer mornings, mid-day treat or even served with vanilla ice cream on top.

Lemon Bread

Tools Needed:

Mixing bowl
Electric mixer
Large bread pan 9" x 5" x 2.5" (Fat Daddio's BP-5643)
Spatula (Fat Daddio's SPAT-4OS)
Cooling rack (Fat Daddio's CR-1417)


4 eggs 
1 1/3 cups sugar
1 cup sour cream
2/3 cup butter, softened
3 tbl spoons lemon zest
¼ cup lemon juice
2 cups flour
1 tbl spoon baking powder
1 tsp salt
1 1/3 cups confectioners sugar
5 tablespoons lemon juice
  1. Preheat oven to 350° F (176° C). Grease a large bread pan.
  2. In a large bowl beat the sugar and butter until combined.
  3. Beat in the sour cream until smooth.
  4. Add the lemon zest and lemon juice and whisk to combine.
  5. Add the flour, baking powder and salt, then stir until just combined. Some small lumps may still be present.
  6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 55 minutes, or until top is domed, set and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. 
  7. Cool loaf.
  8. For the glaze. In a small bowl, add the confectioner's sugar and lemon juice. Whisk until smooth and combined. 
  9. Evenly drizzle glaze over bread before slicing and serving.
​TIP: Prior to drizzling glaze on loaf, you can poke the bread with a toothpick to create small holes to allow your glaze to soak in, creating a little more flavor in each bite.