Eric travels quite a bit for work and sometimes will spend several hours in the car driving to North and/or South Carolina. He usually fuels himself with iced coffee and a slice of lemon loaf from Starbucks when he’s on the road. Since he celebrated his birthday last month, I wanted to make him a special breakfast. We already had the cold-brew coffee here, so all I needed was the lemon loaf. It’s one of those foods that blurs the line between breakfast and dessert. It’s essentially a cake and even has a glaze, but it’s made in a loaf pan and seems perfectly acceptable to eat for breakfast, especially if it’s your birthday.
This cake is full of lemony goodness. It should almost be called triple lemon loaf. It’s a lemon cake brushed with lemon simple syrup and topped with lemon glaze. Basically, this knocks its Starbucks counterpart out of the water. The cake uses sour cream, which adds to its tanginess and helps the cake achieve a richly dense and extra moist crumb. This recipe makes two loaves, and I can tell you that I fully regret halving this the day I made it. If you don’t have use for both loaves, simply freeze the extra one and glaze it when you need it. The directions for making this called for a food processor, which would have been fine had I not broken mine a few weeks earlier. I made this in a stand mixer with no problems, and I’ve reflected my changes below.