Zesty Lemon Infusion Loaf
Experience the zing of lemon in every bite with this refreshing and moist lemon loaf. This recipe utilizes the entire fruit to maximize the citrus flavor. With a simple blender batter, you can quickly create a bright and tangy dessert that will delight your taste buds.
90 min
easy
10
361kcal
calories
60g
carbohydrates
23mg
cholesterol
13g
fat
3g
fiber
4g
protein
2g
saturated fat
197mg
sodium
35g
sugar
0g
unsaturated fat
Ingredients
Baking spray
1 large (170g) thin skinned lemon
200g granulated sugar
120ml canola oil
80g sour cream
2 large eggs
1 teaspoon lemon extract
240g all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
120g powdered sugar
22.5ml fresh lemon juice, plus zest for garnish (from 1 lemon)
Directions
Step 1
Prepare a 23x13 cm loaf pan by lightly spraying it with baking spray and lining it with parchment paper, leaving a 5 cm overhang on all sides. Lightly spray the parchment with baking spray.
Step 2
Trim and discard the ends of the lemon, then slice it into 8 wedges and remove the seeds. Place the seeded lemon wedges, granulated sugar, canola oil, sour cream, eggs, and lemon extract in a blender. Add flour, baking powder, and salt. Process until just combined and a smooth, thick batter is formed, about 25 seconds, stopping to scrape down the sides and gently stirring every 5 seconds. Pour the batter into the prepared pan.
Step 3
Bake in the preheated oven at 175°C until a wooden pick inserted into the center comes out clean, for 50 to 55 minutes. Tent with foil after 30 minutes. Let the cake cool in the pan for 10 minutes, then use the parchment overhang as handles to carefully remove the cake from the pan. Transfer to a wire rack and let it cool at room temperature for 20 minutes.
Step 4
In a medium bowl, whisk together the powdered sugar and lemon juice until combined.
Step 5
Spread the powdered sugar mixture over the cooled cake and garnish with lemon zest.