Meyer Lemon Loaf
Extra lemony, extra moist, dense yet light and OH SO DELICIOUS!
Servings: 10
Calories: 503kcal
Ingredients
Loaf
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 2 tsp. grated Meyer lemon zest (about 2 lemons)
- 1/2 tsp. pure vanilla extract
- 1 tsp. pure lemon extract
- 1/2 cup vegetable or canola oil
Soaking Mixture
- 1/4 cup freshly squeezed Meyer lemon juice
- 1/4 cup sugar
Glaze
- 1 cup confectioners’ sugar
- 2 Tbs. freshly squeezed Meyer lemon juice
- Zest of half Meyer lemon
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9x5-inch loaf pan.
- Line the bottom with parchment paper.
- Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl.1 1/2 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. kosher salt
- In a large mixing bowl whisk the sour cream, 1 cup sugar, eggs, lemon zest, vanilla extract, and lemon extract (optional) together until combined.1 cup sour cream, 1 cup sugar, 3 large eggs, 2 tsp. grated Meyer lemon zest (about 2 lemons), 1/2 tsp. pure vanilla extract, 1 tsp. pure lemon extract
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.1/2 cup vegetable or canola oil
- Pour the batter into the prepared pan and bake for about 50-60 minutes (mine baked for 60 minutes), or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/4 C. Meyer lemon juice and remaining 1/4 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.1/4 cup freshly squeezed Meyer lemon juice, 1/4 cup sugar
- When the cake is done, allow it to cool in the pan for about 10 minutes.
- Place the cake (still in the pan) on a sheet pan. While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and allow it to soak in.
- Cool completely.
- For the glaze, combine the confectioners' sugar, lemon zest, and lemon juice. Drizzle over the cake. Slice and serve!1 cup confectioners’ sugar, Zest of half Meyer lemon, 2 Tbs. freshly squeezed Meyer lemon juice
Nutrition
Calories: 503kcal | Carbohydrates: 81g | Protein: 6g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 136mg | Potassium: 195mg | Fiber: 1g | Sugar: 53g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg