Iced Lemon Loaf Recipe

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Ingredients
Loaf Cake
  • 2 c . all-purpose flour
  • 1 tsp ?2 . baking soda
  • 1 tsp ?2 . baking powder
  • 1 tsp ?2 . salt
  • 1/3 c . vegetable oil
  • 1/4 c . low-fat sour cream
  • 1 c . granulated sugar
  • 2 large eggs
  • 1 c ?2 . fresh lemon juice
  • 1/4 tsp . vanilla extract
  • 1 tsp . lemon zest

Syrup
  • 2 T . granulated sugar
  • 1 T . fresh lemon juice
  • 1 T . water

Icing
  • 1 c . powdered sugar
  • 2-3 T . milk
  • 1 T . lemon zest

Instructions
  1. Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
  4. Whisk in eggs.
  5. Add lemon juice and vanilla extract; whisk until well-combined.
  6. Whisk in dry ingredients until combined.
  7. Pour batter into prepared pan.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let loaf cool in pan for 10 minutes.
  10. While loaf is cooling, whisk together sugar, lemon juice, and water.
  11. Bring to a boil, whisking constantly.
  12. Boil for 2-3 minutes, or until sugar has dissolved.
  13. Remove to wire rack, and lightly brush syrup over warm bread.
  14. Let bread cool to room temperature.
  15. Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
  16. Add in additional milk as needed to get thick but pourable consistency.
  17. Pour over the top of cooled bread.
  18. Let icing set before slicing.

Recipe Notes
Lemon flavor will intensify as bread sits.