As the season changes to warm sunny Autumn days,I am drawn back to the kitchen to bake, make soups, and casseroles.
Today I created my version of a lemon loaf using up some sour cream and lemons
I had in the fridge.
This loaf has lots of lemony flavour , light texture and moist.
Prep time about 10 minutes bake time 55 minutes, quick and easy.
Sour Cream Lemon Loaf;
1/2 cup butter, soft
1 cup sugar
1 cup sour cream
1 1/2 cups flour, all purpose
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. lemon juice
grated rind from 1 lemon
1 tsp. vanilla
juice of 1 lemon
1/4 cup sugar
In large bowl cream butter and sugar, add eggs one at a time beating until creamy.
Add sour cream, 1Tbsp. lemon juice,lemon rind and vanilla. Stir till just mixed in.
Sift together flour, baking powder and salt.
Add flour mixture to butter mixture stirring until just blended.
Scrape into a greased 9x5 loaf pan.
Bake at 350 for 55 minutes.
While baking combine lemon juice remaining and 1/4 cup sugar in a saucepan heat until sugar is dissolved.
Once loaf is baked cool in for pan 5 minutes, while still hot poke holes all over the loaf top, sides and bottom, spoon the glaze evenly all over.
One could got over the top and ice this loaf with a simple butter cream frosting but for me with a cup of tea or coffee it is just..........Yummy!
To go with the dessert lemon loaf:
I made chili served on a bed of egg noodles( a trick my sister taught me) topped with grated Parmesan cheese and a slice of beer bread.
Nothing fancy just good home cooking all from scratch.