Super moist Lemon Loaf, AKA Lemon Cake Bread, packed with three types of lemon, drizzled with lemon syrup and topped with tantalizing Cream Cheese Lemon Glaze. I don’t know if you can handle this level of lemon deliciousness.
But I think you should try.
As soon as you can.
So friends, I just got back from a fun long, Memorial Day weekend in Coronado (island in San Diego), and although it was awesome, as I am sitting down drooling over these pictures while writing this post, all I can remember from the past week is this lemon loaf.
It is everything my dreams are made of. And my former reality. But more importantly, my future.
But most importantly, your future.
This Lemon Loaf is crazy moist without being oily from a combination of sour cream and vegetable oil and the lemon syrup seeping into the bread – we will get to that later.
The loaf is (in my opinion), the perfect balance of sweet citrus due to not 1, not 2 but 3 steps of sugar infused lemoniciousness.
First, lemon zest and lemon extract combine with sugar in the batter.
Second, a lemon syrup (a simple simmered mixture of sugar and lemon) is poured over the baked loaf that you have riddled with holes so every crevice soaks in the lemon love. (Thank you Ina!) Please don’t skip this lemon syrup! Not only does it seep into every crevice of the bread, it envelopes the outside of the bread with a thin crystallized sugar lemon coating that is divine.
Third, the velvety Cream Cheese Lemon Glaze boasts both lemon juice and lemon extract whipped into the cream cheese and sugar for a creamy, silky, sugary, citrus glaze that is one of my favorite things ever. Well, that and the lemon syrup, and the lemon loaf and all three combined to create the BEST Lemon Loaf!
Trust me, you need this Lemon Loaf in your life.
Adapted from Ina Garten
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