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Ingredients
| 3 whole | eggs |
| 1 cup | sugar |
| 1/2 cup | canola oil |
| 1 1/2 cup | all purpose flour |
| 1 tsp | baking powder |
| 1/2 tsp | salt |
| 2 tbsp | lemon zest |
| 1 or 2 tbsp | lemon juice |
| 1 cup | sour cream |
| Lemon Glaze 1 Cup Confectioners' Sugar 3 Tablespoons Lemon Juice, Or As Necessary For Consistency | |
Instructions
- 1
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Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- 2
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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.0 Comment(s)No comment yet. Be the first.
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- 3
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Add the lemon zest, lemon extract, and whisk to combine.
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- 4
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Add the flour, baking powder, salt, and stir until just combined, don't overmix.
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- 5
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Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes
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- 6
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Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours)
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- 7
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Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.
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- 8
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Evenly drizzle glaze over bread before slicing and serving
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Recooks
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