Lemon Loaf

Zest and juice all five lemons. Set the zest and juice aside separately.

For the loaf:
Preheat oven to 350 F. In a medium bowl, mix flour, salt and baking soda together. Set aside.

In a large mixing bowl, beat butter with sugar until fluffy (about 2 minutes). Add eggs one at a time, beating until fully incorporated. Beat in lemon zest and 1/4 cup lemon juice (about two lemons worth of juice). Beat in flour mixture and sour cream alternately until fully combined.

Pour into a 9″x5″ loaf pan that has been coated with baking spray (I line the bottom of mine with parchment paper as well, as an extra precaution).

Bake in a 350 F oven for 65-70 minutes. Cover with foil during the last twenty minutes to keep the top from browning too much. Remove loaf from oven and let it sit in the pan to cool about 15 minutes. Then remove it from the pan to a wire rack.

To make simple syrup, whisk together 1/4 cup sugar and 1/4 cup lemon juice (juice of about 2 lemons). Heat it in a saucepan on low until sugar is completely dissolved. Remove from heat.

Poke holes using a toothpick into the top of your warm loaf. Spoon simple syrup over the top of the bread slowly until it’s all absorbed (this makes the bread so moist)! Allow to cool completely.

For the glaze, whisk together the powdered sugar, heavy cream and remaining lemon juice. Add more cream if necessary to get desired consistency. Pour over cooled loaf. Allow it to set up (about 15 minutes). Slice and enjoy. This bread is delicious after refrigerating as well!

** Recipe adapted from I Wash You Dry.