Glazed Lemon Pound Cake Loaf - Seasons and Suppers
Ingredients
Loaf:
1/2 cup butter, salted, or unsalted, at room temperature
1 cup white sugar
3 large eggs, at room temperature
2 Tbsp lemon zest, from about 1 large lemon
1 Tbsp lemon juice
2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream, removed from fridge 15 minutes before using
Glaze:
1/2 cup icing/confectioners' sugar
1 Tbsp lemon juice, plus more, as needed
Description
When it comes to baking loaves like this one, there is really just one secret to success. Follow the instructions :) Take it from someone who has (in the past :) skipped certain instructions like "at room temperature", "whisk together well in a separate bowl" and "add alternately" ... yet had what I considered (at the time) to be a reasonably fine result.
It was only when I started following those instructions that I discovered the reason they were there. There's fine and then there's great. I learned I prefer the great, so I am willing to be a bit more organized and patient. It's a small price to pay for great lemon loaf :)
So the moral of that story ... be sure to take your eggs, butter and sour cream out of the fridge 30 minutes before you start baking. Be sure to combine the flour, salt, baking soda and baking powder in a separate large bowl and whisk it together well. You will be rewarded!
This lemon loaf freezes beautifully. Freeze it whole in a freezer bag, or slice it first and freeze it. Slicing first means you can grab a slice when you feel the need, instead of trying to cut/thaw a slice from a frozen whole loaf. To thaw a slice, simply set a frozen slice on the counter on a piece of paper towel and it will be ready to enjoy in 20-30 minutes. To thaw a whole loaf, set on the counter inside the sealed freezer bag until thawed.
Directions
1. Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
5. While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze.
6. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
Nutrition
Calories: 290kcal
Carbohydrates: 41g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 84mg
Sodium: 199mg
Potassium: 64mg
Sugar: 26g
Vitamin A: 410IU
Vitamin C: 2.7mg
Calcium: 29mg
Iron: 1.1mg