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Lemon Lemon Loaf

By Matt Lewis and Renato Poliafito

4.3

(89)

A lemon loaf coated in glaze on a white rectangular serving plate next to a knife.
photo by Tina Rupp

Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.

BAKED NOTE

For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

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