After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pan for 40 minutes. With these adjustments, I did not end up with any wetness in the center; in fact, the loaf turned out just a little dry. I made a quick simple syrup flavored with the rest of the juice from the lemon and used it to moisten the loaf again as it cooled (I didn't use the powdered sugar glaze, because I was out of powdered sugar). In the end, the loaf turned out to have a mild rather than a zesty lemon flavor.
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After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually...