Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional: extra lemon zest for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together sugar, eggs, sour cream, oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Sift in the flour, baking powder, baking soda, and salt. Stir until just combined—do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk powdered sugar with lemon juice until smooth. Add extra zest if desired.
- Pour glaze over the cooled loaf, letting it drip down the sides. Let set for 15 minutes before slicing.
Notes
- Use orange juice/zest for a citrus variation.
- Add poppy seeds for a lemon poppy seed loaf.
- Swap some oil with melted butter for richness.
- Store at room temp for 3 days or refrigerate for up to 5 days.
- Freeze individually wrapped slices for easy storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
