Equipment
- 1 Bread Loaf Pan
- 1 Electric Mixer
Ingredients
Lemon Pound Loaf
- ½ cup Butter at room Temp
- 1 cup Sugar
- 3 Large Eggs At Room Temp
- 2 Tbsp Lemon Zest 1 large Lemon
- 1 Tbsp Lemon Juice
- 2 tsp Vanilla
- 1 ½ cups All Purpose Flour
- ¼ tsp Table Salt
- ¼ tsp Baking Soda
- ¼ tsp Baking Powder
- ⅓ cup Sour Cream Remove from Refrigerator 15 minutes before using
Glaze
- ½ cup Confectioner Sugar
- 1 tbsp Lemon Juice plus more as needed
Instructions
- Preheat oven at 325, spray an 8×4 inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and along the side
- In a large mixing bowl with an electric mixer, cream the butter with the sugar at medium speed until light colored ( Don't skip this process it should take 3 minutes) add the eggs one at a time and beat in well after addition, scraping down the sides of the bowl. Beat in lemon zest, lemon juice, and vanilla
- In a separate bowl, whisk together well the flour, salt, baking soda, and baking powder. With the mixer on low add the flour mixture to the butter mixture alternately with sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, and last of the sour cream, then the last of the flour
- Pour into an 8×4 inch loaf pan and level the batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean
- Allow to cool in pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from the pan. Allow cooling on a cooling rack
- While the loaf is still warm, prepare the glaze, adding enough lemon juice to make it a pourable glaze. Pour over the loaf and allow it to cool down completely. Slice and enjoy
