Sour Cream Lemon Loaf
This Sour Cream Lemon Loaf will be a staple baking item in my kitchen from now on. I love a good pound cake loaf or banana bread loaf. Always a tasty simple treat to have for guests or family weekends! This loaf is featuring Old Home Foods Sour Cream, which helps keep it super moist, and balances the sweet and sour lemon nicely.
This recipe is sponsored by Old Home Foods but all opinions are 100% my own.
All you need is a few basic baking ingredients plus fresh lemons and sour cream. The lemon zest is where all the lemon flavor comes from. I measure out my sour cream about 30-45 minutes before baking, as well as my butter and eggs so that they can come to room temperature.
I made this as one big loaf, however often times I’ll divide a recipe like this or banana bread into two smaller loaves or even minis if you have the pans. That way I can freeze some for later, and they bake quicker too!
I lined my loaf pan in parchment, but you could spray with non-stick spray or spread the pan generously with butter. The edges bake up nice and crispy when its fresh, and so tender and moist throughout. YUM!
The lemon glaze is totally optional…but I mean why wouldn’t you?!
Hot tip, if you do not have sour cream, you can totally use Old Home Foods Greek Yogurt too! Check their store locator on where you can find their delicious products!
I hope you enjoy this tasty Sour Cream Lemon Loaf as much as we did! Try these other recipes using my favorite Old Home Foods products.
Peanut Butter Cookies and Cream Salad
Honey Peanut Butter Smores Bars
Chicken Chopped Salad with Honey Mustard Greek Yogurt Dressing
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Sour Cream Lemon Loaf
The perfect sweet, tangy, lemony pound cake loaf. Simply delish!
- 1 2/3 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick butter (8 tbsp) room temp
- 1/2 cup Old Home Sour Cream room temp
- Zest from 1-2 lemons (about 1 heaping tbsp)
- 1 1/2 cups sugar
- 3 eggs room temp
- 1/2 tsp vanilla extract
- 2 tbsp lemon juice
For the glaze
- 3/4 cup powdered sugar
- 1 tbsp lemon juice
Preheat oven to 325°. Spray a loaf pan with non-stick spray really well, or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt and set aside.
In the bowl of a stand mixer or large bowl, beat together the room temperature butter and sour cream, for about 1 minute. Add in lemon zest and sugar, beat for about 3 minutes or until light and fluffy. Beat in eggs, one at a time until incorporated. Add vanilla and lemon juice.
Gently beat in about half of the flour mixture, once incorporated add in the remaining flour mixture until just combined. Pour into prepared loaf pan.
Bake for about 1 hour, or until toothpick comes out clean, and center is baked through. Oven temps and baking time may vary based on your oven (I often find my oven takes longer to bake than some recipes).
Allow to cool in the loaf pan for 10-15 minutes, then remove from pan and cool completely before drizzling with glaze. Slice and serve.