Lemon Loaf with Lemon Cream Cheese Frosting

Updated at: Thu, 17 Aug 2023 03:35:30 GMT

Step 1

Preheat the oven to 350F degrees. Grease and flour an 9x5-inch loaf pan, or line with parchment paper.

Step 2

In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside.

Step 3

In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes the bread more fluffy.

Step 4

Add the melted butter and the oil. Mix to incorporate.

Step 5

Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.

Step 6

Add in the sour cream and mix well.

Step 7

Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix. Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.

Step 8

Pour the mixture into the prepared loaf pan.

Step 9

Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

Step 10

Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together

Step 11

Juice and zest a lemon. You will need 1/4 cup of lemon juice and 1 heaping tablespoon of lemon zest. For us, that was one large lemon.

Step 12

Add the cream cheese, butter, lemon juice, and lemon zest to the mixer. Both the butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.

Step 13

Mix on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so their flavors meld together. The lemon juice needs to be completely mixed in with the butter and cream cheese. At the beginning of this creaming process, the lemon juice will not mix easily with the butter but keep mixing it will come together. Scrap the mixture down from the sides of the bowl before the next step.

Step 14

Measure 5 cups of Powdered Sugar and add it to the measuring bowl. You can sift the powdered sugar if it is really lumpy. (Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer.)

Step 15

Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy

Step 16

The fresh lemon will give the frosting a slight yellow color. If you want the frosting to look a bit more lemon-y ... add a tiny drop of yellow food coloring as we have done here and mix until combined.

Step 17

Taste your frosting to determine if it needs more lemon zest or if the consistency is too thin or too thick. Cream cheese frosting is a thin frosting. It will never be a frosting that will crust up like buttercream or be used to make fancy decorative elements. However, as you can see in our pictures, you can do a swirl on a cupcake or the top of a cake. The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter and cream cheese firm up and the lemon flavor to develop.

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