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Sour Cream Lemon Loaf

The perfect sweet, tangy, lemony pound cake loaf. Simply delish!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Laura Doerr

Ingredients

  • 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

Instructions

  1. Preheat oven to 325°. Spray a loaf pan with non-stick spray really well, or line with parchment paper.

  2. In a medium bowl, whisk together flour, baking soda, and salt and set aside.

  3. 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.

  4. 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.

  5. 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).

  6. 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.