Lemon Lemon Loaf
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Cake Flour1.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt8 large
Egg (at room temperature)6 tbsps
Lemon Juice (fresh)2 tsps
Pure Vanilla ExtractDirections:
1
MAKE THE LEMON CAKES Preheat the oven to 350 degrees F
2
Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray
3
Line the bottom with parchment paper and spray the paper
4
Sift both flours, baking powder, baking soda, and salt together in a medium bowl
5
Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined
6
With the motor running, drizzle the butter in through the feed tube
7
Add the sour cream and vanilla and pulse until combined
8
Transfer the mixture to a large bowl
9
Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined
10
Do not overmix
11
Divide the batter evenly between the prepared pans
12
Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F
13
, and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean
14
Let cool in the pans for 15 minutes
15
Preheat the oven to 350 degrees F
16
Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray
17
Line the bottom with parchment paper and spray the paper
18
Sift both flours, baking powder, baking soda, and salt together in a medium bowl
19
Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined
20
With the motor running, drizzle the butter in through the feed tube
21
Add the sour cream and vanilla and pulse until combined
22
Transfer the mixture to a large bowl
23
Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined
24
Do not overmix
25
Divide the batter evenly between the prepared pans
26
Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F
27
, and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean
28
Let cool in the pans for 15 minutes
29
MEANWHILE, MAKE THE LEMON SYRUP In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved
30
Once dissolved, continue to cook for 3 more minutes
31
Remove from the heat and set aside
32
Line a half sheet pan with parchment paper and invert the loaves onto the pan
33
Use a toothpick to poke holes in the tops and sides of the loaves
34
Brush the tops and sides of the loaves with the lemon syrup
35
Let the syrup soak into the cake and brush again
36
Let the cakes cool completely, at least 30 minutes
37
(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks
38
) In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved
39
Once dissolved, continue to cook for 3 more minutes
40
Remove from the heat and set aside
41
Line a half sheet pan with parchment paper and invert the loaves onto the pan
42
Use a toothpick to poke holes in the tops and sides of the loaves
43
Brush the tops and sides of the loaves with the lemon syrup
44
Let the syrup soak into the cake and brush again
45
Let the cakes cool completely, at least 30 minutes
46
(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks
47
) IF YOU LIKE, MAKE THE LEMON GLAZE In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice
48
The mixture should be thick but pourable
49
If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency
50
Pour the lemon glaze over the top of each loaf and let it drip down the sides
51
Let the lemon glaze harden, about 15 minutes, before serving
52
The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature
53
In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice
54
The mixture should be thick but pourable
55
If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency
56
Pour the lemon glaze over the top of each loaf and let it drip down the sides
57
Let the lemon glaze harden, about 15 minutes, before serving
58
The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature