Prep time: 10 minutes
Cook time: 50 minutes
Total time: 90 minutes (For cooling and cooking)
Serves: 8 people
Ingredients:
Loaf:
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
1/2 cup canola oil or vegetable oil
2 tablespoons lemon Zest
1 to 2 tablespoons lemon extract
1 1/2 cup all purpose flour
2 teaspoons backing powder
1/2 teaspoon salt, or to taste
Lemon Glaze:
1. 1 cup confectioners sugar
2. 3 tablespoons lemon juice, or as necessary for consistency
Directions:
1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Loaf- To a bowl, add the eggs, sugar, sour cream or yogurt, and whisk vigorously until smooth and combined
3. Drizzle the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk until well combined. I added 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf. Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and and intense. Also don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.
5. Add the flour, backing powder, salt, and stir until just combined; don't over mix because you will make the loaf tough. Some lumps will be present and that's okay; don't try to stir them smooth.
6. Pour the batter in a pan that is 9x5 and smooth the top with a spatula.
7. Bake for about 50-55 minutes until the top is nice and golden brown and a tooth pick has come out clean. In the last 10 minutes of backing tent the pan with foil (loosely drape a piece of foil over pan to prevent excessive browning on top and side of loaf before center cooks through.
8. Allow the loaf to cool for at least 30 minutes. Then take out the loaf and let it cool for about an hour on a wire rack. Let it cool completely before glazing.
9. Lemon Glaze- To a small bowl, add the confectioners sugar and slowly drizzle in the lemon juice while whisking until well combined and smooth. You might need to play around with the sugar and lemon juice amount a bit as necessary for desired consistency and flavor.
10. Evenly drizzle lemon glaze over bread like you'd spread butter on toast and it soaks right in making the loaf even moister and more lemony. Bread will keep airtight at room temperature for up to 5 days or in freezer for up to six months; I don't recommend storing it in the fridge because it'll dry out.
Cook time: 50 minutes
Total time: 90 minutes (For cooling and cooking)
Serves: 8 people
Ingredients:
Loaf:
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
1/2 cup canola oil or vegetable oil
2 tablespoons lemon Zest
1 to 2 tablespoons lemon extract
1 1/2 cup all purpose flour
2 teaspoons backing powder
1/2 teaspoon salt, or to taste
Lemon Glaze:
1. 1 cup confectioners sugar
2. 3 tablespoons lemon juice, or as necessary for consistency
Directions:
1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Loaf- To a bowl, add the eggs, sugar, sour cream or yogurt, and whisk vigorously until smooth and combined
3. Drizzle the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk until well combined. I added 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf. Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and and intense. Also don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.
5. Add the flour, backing powder, salt, and stir until just combined; don't over mix because you will make the loaf tough. Some lumps will be present and that's okay; don't try to stir them smooth.
6. Pour the batter in a pan that is 9x5 and smooth the top with a spatula.
7. Bake for about 50-55 minutes until the top is nice and golden brown and a tooth pick has come out clean. In the last 10 minutes of backing tent the pan with foil (loosely drape a piece of foil over pan to prevent excessive browning on top and side of loaf before center cooks through.
8. Allow the loaf to cool for at least 30 minutes. Then take out the loaf and let it cool for about an hour on a wire rack. Let it cool completely before glazing.
9. Lemon Glaze- To a small bowl, add the confectioners sugar and slowly drizzle in the lemon juice while whisking until well combined and smooth. You might need to play around with the sugar and lemon juice amount a bit as necessary for desired consistency and flavor.
10. Evenly drizzle lemon glaze over bread like you'd spread butter on toast and it soaks right in making the loaf even moister and more lemony. Bread will keep airtight at room temperature for up to 5 days or in freezer for up to six months; I don't recommend storing it in the fridge because it'll dry out.
Enjoy!
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