Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup vegetable oil
  • 2 Tablespoons lemon zest
  • 2 Tablespoons lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 2-3 Tablespoons lemon juice

Instruction

  • Preheat oven to 350F degrees. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.
  • In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Finally, add the lemon zest, lemon extract, and stir well to combine.
  • Then, stir in flour, baking powder, salt, and stir until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loaf pan. Bake for about 50 to 52 minutes.
  • Optional: In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
  • Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto cooling rack to finish cooling before glazing.
  • For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.)
  • Evenly spread or drizzle glaze over bread before slicing and serving.