There’s nothing subtle about the lemon in this Frosted Lemon Loaf. Lemon, with a hint of lemon and a final punch of lemon for good measure…it’s like a little taste of sunshine, even on the cloudiest day.
Frosted Lemon Loaf
It was a dark and stormy night…well, not really but it was an overcast and stormy day. I’m ready for the storms to go away so the sun can come out to play. Texas is one of those weird places that no matter how hot is is, we still have storms that blow through at random. It’s warm enough outside but when I wandered out of my office this morning, the entire house was dark and looked like the middle of the night. I run on solar power and I’m so ready to come out of hibernation and into the light.
I’ve been needing a taste of summer to keep myself sane in this weather so I went looking for something bright and citrusy. Pinterest is always there to help and this Lemon Loaf from Shugary Sweets was exactly what I was looking for.
Y’all this recipe will have you up to your elbows in lemons and I promise you’re going to love it! I started with a pile of lemons, grated off the zest and juiced them before I did anything else. I set that aside for later and moved on to the loaf.
I combined the flour, salt and baking soda in a bowl and set that aside too.
I dumped the butter and sugar in my Kitchen Aid, turned it on and let it do it’s thing for a few minutes until it was nice and fluffy. I cracked the eggs in one at a time, mixing after each, then dumped in 1/4 cup of lemon juice and the lemon zest.
When it was all mixed together, I started adding the flour mixture and sour cream. I dumped in some flour, mixed it up, added some sour cream, mixed again and alternated until it was all combined and the batter was ready to go.
I poured the mixture in a pan, tossed it in the preheated oven then wandered off for an hour. When the loaf was done, I took it out of the oven and left it in the pan for about 15 minutes before I flipped it on a cooling rack with a sheet of aluminum foil on the counter underneath.
While it was cooling on the rack, I combined 1/4 cup of lemon juice and 1/4 cup of sugar in a small saucepan and heated it until the sugar dissolved. Then I grabbed a toothpick and started poking a bunch of holes in the top of the cooling loaf. I spooned all of the sugar and lemon mixture over the top of the loaf and watched it absorb.
When the loaf was completely cooled and the sugar mixture had soaked in completely, I put together the frosting. I made sure it was thin enough to pour but still thick enough to stick, then poured it over the top of the loaf. This is where that aluminum foil comes in really handy because pouring it over the edges to get it down the sides makes a huge mess. I may have used a spoon to scoop some of it back up and on the bread because I wanted as much of the frosting as I could get.
I let it sit for half an hour, then wrapped it up and put it in the refrigerator to cool some more. I was ready to dive in but there was still a lot of cloud cover and there was no sunshine to be found. There was no point in trying to take pictures but I really had to taste it. I pulled it out of the fridge and started slicing and y’all, I swear the sun broke through the clouds when I was taking the first bite! I dragged my slice along with me while I was taking the pictures (cleaning off the camera after wasn’t pretty but it was worth it!) and grinned the entire time…when I wasn’t chewing.
Joe doesn’t like lemon much, so this was just for me. Mine, all mine! Can you see me rubbing my hands together over the loaf and cackling with glee? Of course not, I would never do that….probably. Alright, maybe a little but this turned out so good I wasn’t upset that I didn’t have to share it!
Y’all there is nothing subtle about the lemon in this frosted lemon loaf. This is lemon, with a hint of lemon and a final punch of lemon for good measure. The texture is perfect, the lemon and sugar drizzle adds some extra moisture to the loaf and the frosting is to die for. If you like lemon, or need a little sunshine in your life this is the way to go. I know y’all will love this and I can’t wait to hear what you think!
- 1 1/2 Cup Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 Cup Butter, softened
- 1 Cup Sugar
- 3 Eggs
- 1 Cup Sour Cream
- 5 Lemons, zested and juiced
- 1/4 Cup Sugar
- 1/4 Cup Lemon Juice (from above juiced lemons)
- 1 1/2 Cup Powdered Sugar
- 2 Tbsp Lemon Juice (from above juiced lemons)
- 2 Tbsp Heavy Whipping Cream
- Preheat oven to 350 degrees.
- Combine flour, salt and baking soda in a bowl and set aside.
- Mix the softened butter and sugar in a stand mixer or large bowl, beat until fluffy.
- Add eggs one at a time, mixing after each to incorporate.
- Beat in lemon zest and 1/4 cup of lemon juice.
- Alternate adding flour mixture and sour cream until completely incorporated.
- Pour mixture in a greased and floured 9x5 loaf pan and bake at 350 degrees for 65-70 minutes.
- Remove from oven, let cool in pan for 15 minutes and place on wire rack to cool.
- Whisk the sugar and lemon juice in a small saucepan over medium heat until sugar dissolves. Remove from heat.
- With a toothpick, poke holes in the top of the loaf. Spoon the drizzle over the top of the bread and let sit until it absorbs. Let loaf cool completely.
- Whisk powdered sugar, 2 tbsp lemon juice and heavy whipping cream adding additional cream to get the desired consistency.
- Pour frosting over completely cooled loaf and let set for 15 minute.
- Slice and try not to eat it all in one sitting!
Recipe adapted with permission from Shugary Sweets