Glazed Lemon Loaf

This light loaf has a wonderful hit of lemon flavour, and the creamy glaze makes it extra special.

MAKES: one 9-x 5-inch loaf

PREP TIME: 20 minutes

COOKING TIME: 50 to 55 minutes

INGREDIENTS:

LOAF:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• 1 cup sour cream (14%)
• 3 large eggs
• ¾ cup granulated sugar
• ¼ cup lightly packed golden yellow sugar
• ½ cup unsalted butter, melted and cooled
• 3 Tbsp finely grated lemon zest
• 2 Tbsp freshly squeezed lemon juice
• 2 tsp lemon extract
• ½ tsp vanilla extract

SOUR CREAM-LEMON GLAZE:

• 1 ½ cups icing sugar, sifted
• ½ cup sour cream (14%)
• ½ tsp lemon extract
• Finely grated lemon zest (optional)

INSTRUCTIONS:

1. Preheat the oven to 350ºF. Grease and flour a 9-x 5-inch loaf pan, or grease the pan and line the base and sides with parchment paper.
2. For the loaf, whisk together the flour, baking powder and salt in a medium bowl. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl and using a hand-held electric mixer), beat the sour cream, eggs and both sugars on medium speed until smooth and creamy.
4. With the mixer running on medium-low speed, gradually beat in the melted butter until well combined, scraping down the sides of the bowl once or twice.
5. Whisk in the lemon zest and juice, lemon and vanilla extracts.
6. Add the flour mixture to the lemon mixture and stir until the flour is just moistened and combined with the batter. Do not overmix, or the loaf will be tough.
7. Scrape the batter into the prepared pan. Use a spatula to gently smooth the top level. Bake until a skewer inserted in the centre of the loaf comes out clean, 50 to 55 minutes.
8. Let the loaf cool in the pan for 15 minutes. Remove the loaf from the pan and let cool completely on a wire rack. (The loaf can be stored at room temperature, tightly wrapped in plastic wrap, for up to 3 days.)
9. For the sour cream–lemon glaze, whisk together the icing sugar and sour cream in a medium bowl until smooth and creamy. Add the lemon extract and whisk well. (For a thicker glaze, gradually whisk in a little more icing sugar.)
10. Drizzle or spread the glaze over the top of the loaf. Sprinkle with lemon zest (if using).

GET A HEAD START

• Wrap the unglazed loaf in plastic wrap, then foil. Freeze for up to 3 months. Unwrap and defrost before spreading with the glaze.