Ingredients for Lemon Cream Loaf W Lemon Glaze
- Pecans
- Lemon Rind
- 2 1/2 cups all-purpose flour
- Shortening
- Cream Cheese
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Milk
- 1/4 cup fresh lemon juice
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How to Make Lemon Cream Loaf W Lemon Glaze
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, whisk together the lemon zest, lemon juice, and sour cream. Gently fold this mixture into the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the loaf is cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and a pinch of salt until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the loaf is completely cool, drizzle the glaze over the top and let it set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
645g
Fat
219g
Carbs
98g
