Lemon Loaf Pound Cake is made from sour cream, and fresh lemon juice. The moist lemon cake is glazed with a lemon syrup. The Nordic Ware lemon slice loaf pan makes it extra festive. A few years ago I bought a Nordic Ware lemon slice loaf pan at a thrift store for a dollar. The pan was in perfect shape and lightly used. Nordic Ware baking pans are always expensive so I grabbed it. I like to bake with Nordic Ware but this is the only one like this loaf pan that I have ever seen. It must of been a short run production.
I have finally found the perfect recipe for this pan. The lemon bread recipe is not too sweet and has a pound cake crumb with a light lemon glaze on it. This is going to be the perfect gift for a friend that remembers her Italian father’s love of lemon bread.
- 1 3/4 cups (350 grams) all purpose flour
- 2 teaspoons (9.2 grams) baking powder
- 1 cup (200 grams) granulated sugar
- 4 eggs
- 3/4 cup (170 grams) sour cream
- 2/3 cup (158 ml) vegetable oil
- zest of one lemon
- 4 tablespoons (59 ml) lemon juice
Preheat oven 350 degrees. Prepare 8 inch round springform pan or 8 inches x 4 inches loaf pan with vegetable spray. Parchment paper should be used to line bottom of pans to prevent sticking on the bottom when removing cake.
Sift flour and baking powder together and set aside. In a mixing bowl on slow speed mix sugar and sour cream. Add eggs one at a time mixing after each one. Blend in oil. Slowly add flour until blended. Add lemon juice. Don’t over mix to keep the cake tender. Pour in prepared pan. Bake at 350 degrees for 65 minutes until cake tester come out clean. Cool for 10 minutes. Turn out from pan and glaze.
Ingredients Lemon Glaze:
- 4 tablespoons (31 grams) confectioners sugar
- 3 teaspoons (10 ml) lemon juice
Mix in a saucepan until dissolved over medium heat. Remove from heat just before glaze begin to boil. Poke holes in warm cake and brush on glaze.