This lemon sour cream loaf is a bright and zesty quick bread that’s bursting with fresh citrus flavor. Moist and tender thanks to sour cream and a splash of milk, it’s the perfect balance of tangy and sweet—ideal for breakfast, dessert, or an afternoon treat with tea or coffee.
Why You’ll Love This Recipe
This lemon loaf is wonderfully moist, full of real lemon flavor, and incredibly easy to make. The sour cream gives it a rich, soft texture, while lemon zest and juice add a fresh citrus punch. No mixer is required, and it comes together in just one bowl, making cleanup a breeze. It’s also great for gifting or freezing for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 4 large eggs
- 1 cup sour cream
- ½ cup lemon juice
- ⅓ cup whole milk
- ⅓ cup butter, melted
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the lemon oils.
- Add the eggs, sour cream, lemon juice, milk, melted butter, and vanilla extract to the sugar mixture. Whisk until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
- Servings: 10–12 slices
- Prep time: 15 minutes
- Bake time: 50–60 minutes
- Total time: 1 hour 10–15 minutes
Variations
- Add poppy seeds for a lemon-poppy twist.
- Drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Substitute Greek yogurt for sour cream for a tangier flavor.
- Use orange zest and juice for a citrusy variation.
- Fold in fresh or frozen blueberries for a fruity lemon-blueberry loaf.
storage/reheating
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week; bring to room temperature before serving.
- Freeze individual slices or the whole loaf (wrapped tightly) for up to 3 months. Thaw at room temperature or warm slightly in the microwave.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Can I substitute sour cream?
Yes, Greek yogurt or plain yogurt are great alternatives.
Why is my loaf dense?
Overmixing the batter can cause a dense texture. Mix until just combined.
How do I know when the loaf is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I make this in a different pan?
Yes, use a muffin tin (adjust bake time to 18–22 minutes) or mini loaf pans.
Can I add a glaze?
Definitely. A simple glaze of powdered sugar and lemon juice adds extra sweetness and shine.
What type of butter should I use?
Unsalted butter is best to control the salt level.
Can I make this loaf dairy-free?
Use dairy-free yogurt or sour cream and a plant-based milk and butter substitute.
Is it freezer-friendly?
Yes, wrap tightly and freeze for up to 3 months.
How can I boost the lemon flavor even more?
Add a bit of lemon extract or extra zest to intensify the citrus taste.
Conclusion
This lemon sour cream loaf is a beautifully bright and tender treat that’s easy to make and full of flavor. Whether you enjoy it with your morning coffee or as a sweet snack, it’s sure to impress with its tangy lemon kick and irresistibly moist crumb.
Print
Lemon Sour Cream Loaf
- Total Time: 1 hr 5 min to 1 hr 15 min
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A soft, moist, and bright lemon loaf cake with zesty flavor. Often finished with a lemon syrup or glaze for added citrusy sweetness.
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (about 1–2 lemons)
- 2–3 tablespoons lemon juice (plus more for syrup or glaze)
- ½ cup whole milk (or buttermilk; see notes)
- 1 teaspoon vanilla extract (optional)
For Lemon Syrup / Glaze:
- ¼ cup confectioners’ sugar
- 2–3 tablespoons lemon juice
- Optional: milk to adjust consistency
Instructions
- Preheat oven to 350 °F (175 °C) and prepare a 9×5‑inch loaf pan—grease it and line with parchment if desired.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (~4–6 minutes), then beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla if using.
- Alternately add the dry ingredients and milk (or buttermilk), starting and ending with flour mixture, mixing until just combined.
- Pour batter into prepared pan and bake for ~45–50 minutes (or up to 55 minutes) until a toothpick comes out clean with a few moist crumbs.
- While cake bakes—or just after baking—prepare syrup by combining confectioners’ sugar and lemon juice; set aside.
- Once cake is done, let it cool in pan for ~10–15 minutes. Then, remove and brush lemon syrup over the warm loaf.
- After cooling completely, whisk together glaze ingredients and pour over the loaf; let it set before slicing.
Notes
- Using buttermilk instead of milk adds tenderness and flavor. You can make a substitute by mixing ½ cup milk with ~1½ tsp lemon juice or vinegar.
- Creaming butter and sugar well introduces air, giving a lighter crumb.
- Fresh lemon zest (and juice) yields the best citrus aroma and flavor.
- Brushing warm syrup ensures it absorbs into the crumb for extra moisture and flavor.
- Let the loaf fully cool before glazing; otherwise, the glaze may slide off.
- Alternative versions include Greek yogurt or crème fraîche for richer texture and protein.
- Prep Time: 15 min
- Cook Time: 45–55 min
- Category: Loaf Cake / Quick Bread
- Method: Baking (loaf pan)
- Cuisine: American / European
Nutrition
- Serving Size: 1 slice (around 90 g)
- Calories: ≈350 kcal
- Sugar: ≈34–40 g
- Sodium: ≈144–160 mg
- Fat: ≈14 g
- Saturated Fat: ≈5‑6 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: ≈44–56 g
- Fiber: ≈0–1 g
- Protein: ≈3–4 g
- Cholesterol: ≈58 mg
