A light summer dessert. Serve with a bowl of strawberries or raspberries, or use as a base for shortcake or trifle. For a barbecue party, grill until lightly charred and serve warm with a mix of peaches and blueberries. Or simply enjoy with a cup of tea.
1-1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
1 tbsp grated lemon zest
1/3 cup sour cream
3 tbsp freshly squeezed lemon juice
1/2 cup sifted confectioner's sugar
1 tbsp freshly squeezed lemon juice
Step 1: Grease a 9" x 5" loaf pan and line with parchment paper.
Step 2: In a bowl, combine flour, salt, baking powder and baking soda. Set aside.
Step 3: In a large bowl, beat butter and sugar until blended. Add eggs one at a time, beating lightly after each addition until smooth. Then beat vigorously until thick and creamy. Add lemon zest. Add flour mixture in three additions, alternately with sour cream and lemon juice and mix until blended.
Step 4: Spread mixture evenly in prepared pan. Bake in preheated 350°F oven until tester inserted in the centre comes out clean, 55-60 minutes. Let cool for 15 minutes in pan on a wire rack.
Step 1: In a bowl, combine confectioner's sugar and lemon juice until smooth. Remove loaf from pan and place on a wire rack. Spoon glaze over top while warm.