Millcroft Inn & Spa’s Lemon Loaf

Lemon enthusiasts, experience a zesty burst of citrus delight this spring with Pastry Chef Karen Souillet’s heavenly lemon loaf cake. A true lemony indulgence!

Lemon Loaf

Yields one 5″ x 9″ loaf

Ingredients:

3 large Eggs
1 cup Granulated sugar
1cup Sour cream
½ cup Vegetable oil
2 tbsp Lemon zest
1-2 tbsp Lemon extract (do not substitute with lemon oil or juice)
1 ½ cup All-purpose flour
2 tsp Baking powder
1/2tsp Salt

Glaze:
1 cup Icing sugar
1-2 tbsp Lemon juice

Method:

1. Whisk the eggs, sugar, and sour cream until combined and smooth.
2. Whisk in the lemon extract and lemon zest. 
3. Combine flour, baking powder and salt and sift together, then fold into the dry ingredients until just combined (do not overmix). The mix will be lumpy
4. Pour mixture into a 5″ x 9″ loaf pan and bake at 350˚F for approximately 45 – 50 minutes until a tooth pic comes out clean.
5. Let cool for 15 – 20 minutes and take out of the pan.
6. Glaze the loaf while luke-warm by combining the icing sugar and lemon juice to preferred consistency and coat cake using a brush.

Tips:
This loaf pairs nicely with lemon curd, whip cream and raspberries.