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Glazed Lemon Bread

adapted from Glorious Treats

Ingredients

For the lemon cake

  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 2 tablespoons lemon zest from about 2 lemons
  • 2 tablespoons fresh lemon juice about 1 lemon
  • ¼ cup sour cream
  • 1 teaspoon vanilla

For the lemon syrup

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons sugar

For the glaze:

  • 1 cup powdered sugar
  • 2- 3 tablespoons fresh lemon juice

Instructions

To make the cake:

  1. Preheat oven to 350F. Butter a 9x5" loaf pan.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar together until light and fluffy. Add eggs, one at at time, and beat until combined. Add zest, juice, sour cream, and vanilla and beat until everything is incorporated. Slowly add in flour and beat until just combined. Pour into the prepared loaf pan.
  4. Bake for 45 - 50 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for about 10 minutes and then remove to a wire rack with aluminum foil or paper towels underneath. Use a fork to poke holes in the loaf.

To make the syrup, heat lemon juice and sugar in a small saucepan over low heat until all the sugar is dissolve. Do not allow to boil. Brush the mixture over the top of the bread.

To make the glaze, whisk together powdered sugar and lemon juice until it reaches a drizzling consistency. Once the bread is completely cool, drizzle the glaze over top.