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Recipe for "Lemon Loaf"


Tips

Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.

Ingredients

Eggs 3 whole
Sugar 1 cup
Canola Oil 1/2 cup
All Purpose Flour 1 1/2 cup
Baking Powder 1 tsp
Salt 1/2 tsp
Lemon Zest 2 tbsp
Lemon Juice 1 or 2 tbsp
Sour Cream 1 cup
Lemon Glaze 1 Cup Confectioners' Sugar 3 Tablespoons Lemon Juice, Or As Necessary For Consistency

Instructions

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 large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.

3

Add the lemon zest, lemon extract, and whisk to combine.

4

Add the flour, baking powder, salt, and stir until just combined, don't overmix.

5

Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes

6

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours)

7

Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.

8

Evenly drizzle glaze over bread before slicing and serving