Lemon Sour Cream Bread

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Lemon Sour Cream Bread

star rating (3) rate this recipe »
Published prior to 2008

This bread is wonderful toasted, with fresh strawberry or raspberry preserves.

1/2 cup sour cream
2 tablespoons water
2 tablespoons butter
1 tablespoon lemon zest
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup almond flour or very finely ground almonds
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
3 large eggs
1/8 teaspoon Fiori di Sicilia or 1/4 teaspoon lemon oil, or 1 teaspoon lemon zest

Warm the sour cream and water to lukewarm in a microwave, or over very low heat, stirring constantly. Add the butter and stir until melted. (If you're using a bread machine, as long as the butter isn't super-cold you can skip this step; just put the ingredients into the bucket of the machine in the order recommended by the manufacturer. You may also choose to bake the bread right in the machine; instead of programming for dough, program for basic or white bread.)

In another bowl, whisk together the lemon zest, flour, almond flour or almonds, sugar, yeast, and salt. Add the dry ingredients to the sour cream mixture, then mix in the eggs and flavor (or additional zest). Stir until the mixture becomes cohesive, then cover and set aside for 15 minutes.

Knead the dough -- by hand, electric mixer, food processor or bread machine -- until it's smooth and elastic, adding a small amount of water or flour to make a smooth dough, if needed. Place it in a greased bowl, cover the bowl, and set the dough aside to rise for 1 1/2 to 2 hours, until it's doubled in bulk.

Turn the dough out onto a lightly greased surface and knead it gently a few times. Form it into a log, and place it in a lightly greased 13 x 4-inch pain de mie pan; or divide it in half, and place it in two lightly greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans, and allow the dough to rise for 1 to 1 1/2 hours, until it's almost even with the top of the pan. Bake the bread in a preheated 350°F oven for 22 to 26 minutes, or until its internal temperature registers 190°F on an instant-read thermometer. Remove from the oven, remove from the pans after 5 minutes, and cool completely on a rack. Yield: 1 or 2 loaves, 16 servings.

Nutrition per serving (1 large or 2 small slices, 1/16 of recipe, 45g): 140 cal, 5g fat, 4g protein, 20g total carbohydrate, 2g sugar, 0g dietary fiber, 50mg cholesterol, 200mg sodium.


  • star rating 05/02/2015
  • member-kdcbelle1 from KAF Community
  • Wow, excellent! Great taste, soft and distinctively lemony. I made the dough in my bread machine, the rise took much longer than expected but once I shaped it and put it in the loaf pan, (one 10" x 4.5") it rose quickly and beautifully. This is a delicious bread and we're looking forward to toasting it tomorrow morning. I used a lemon oil (no alcohol) from Whole Foods. Next time I may try adding some KA fruit peel or the KA fruitcake blend. Some may find the lemon taste a bit overpowering but an adjustment of the lemon peel and/or lemon oil should take care of that.
  • star rating 01/18/2010
  • Katherine from New Jersey
  • I had great success with this recipe, with substituions. 1st time: 2C bread flour and 1C AP flour, 2T ground flaxseed and 1T evoo instead of butter (I don't use butter in my bread), reduced sugar to 2-1/2T, salt to 1t, and used lemon extract as didn't have lemon oil. Made dough in bread machine, took out of machine for last rise and baked 2 loaves. The bread had super oven spring and was very light. It was nutty and flavorful, so good that I ate half a loaf while it was still warm (with coconut oil and cream honey). 2nd time: 3/4 www flour and rest is bread flour, 1 heaping T of honey (instead of sugar), orange zest, walnuts. Bread had more substance due to www flour, which I prefer. Orange zest didn't give as much flavor as lemon. Other than that, it was just as good. Great for breakfast toast.
  • star rating 01/11/2010
  • RG W from Seattle WA
  • I made this recipe using a food processor. The dough was a little heavy and a bit of a challenge for it but ultimately, it worked just fine. The texture and the taste were very nice, near perfect, and it was a wonderful bread for toast. I would add a little more sugar then is called for to bring out more of the lemon flavour.