Iced Lemon Loaf
 
Makes 1 (8½x4½-inch) cake
Ingredients
  • ½ cup unsalted butter, softened
  • ⅓ cup cream cheese, softened
  • 1¾ cups granulated sugar
  • 1½ tablespoons lemon zest
  • 4 large eggs, room temperature
  • 2¼ cups all-purpose flour
  • 1¼ teaspoons kosher salt
  • ½ teaspoon baking powder
  • ¾ cup sour cream, room temperature
  • 5 tablespoons plus 1 teaspoon fresh lemon juice, divided
  • ½ teaspoon lemon extract
  • ¼ teaspoon vanilla extract
  • 1½ cups confectioners’ sugar
  • 1 tablespoon unsalted butter, melted
Instructions
  1. Preheat oven to 325°. Spray a tall 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, granulated sugar, and lemon zest at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine flour, salt, and baking powder. In a small bowl, combine sour cream, 3 tablespoons lemon juice, and extracts. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, and spread smooth with a small offset spatula. Wipe excess batter off spatula, and spray with baking spray with flour. Using greased spatula, score a 3- to 4-inch line lengthwise down center of batter.
  4. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour and 20 minutes to 1½ hours, covering with foil during final 30 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
  5. In another small bowl, whisk together confectioners’ sugar, melted butter, and remaining 2 tablespoons plus 1 teaspoon lemon juice until smooth. Using an offset spatula, spread glaze onto cooled cake. Let stand until set, about 10 minutes. Store in an airtight container for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/iced-lemon-loaf/