glazed lemon loaf

Ingredients

• 1 stick (8 tablespoons) salted butter at room temperature

• 1 cup granulated sugar

• 2 tablespoons lemon zest, plus 3 tablespoons juice (this is usually 1-2 lemons)

• 3 large eggs, at room temperature (room temperature is important as it rises easier)

• 1 teaspoon vanilla extract

• 1/4 cup plain greek yogurt or sour cream (I used dairy free sour cream)

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

For: Icing

• 1 cup powdered sugar (this may vary, eyeball the amount and add accordingly)

• 3-4 tablespoons lemon juice (around 2 lemons)

• 2 teaspoons honey

Instructions

Preheat the oven to 350° F

Grease a (9×5 inch) loaf pan. In a mixing bowl combine the flour, baking powder, baking soda and salt. Mix.

In a large mixing bowl, cream the butter, sugar and lemon zest until combined.

Beat in the eggs, one at a time, until combined, then add the lemon juice and vanilla. It's going to look curdled.

Add the half the flour mixture then add half the sour cream. Alternate and add the other half of the flour then rest of sour cream. Beat until just combined.

Bake for 40-45 minutes, or until the center is just set. Let cool completely before frosting.

Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, a bit of lemon zest for color and honey. Pour the glaze over the loaf. Let set 1 hour, slice and enjoy!

xx