Lemon Loaf

Hi there!

Even though the picture might not look to appetizing, believe me, it tastes better than it looks! It has an easy procedure and the results are rewarding.

Recipe courtesy of : The Country Cook

Ingredients:

for the cake:

3 eggs

1 cup granulated sugar

1 cup sour cream or Greek yogurt

1/2 cup vegetable oil

2 tbsp lemon zest

2 tbsp lemon extract*

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

for the lemon glaze:

1 cup powdered sugar

2-3 tbsp lemon juice

Directions:

Preheat oven to 350F. 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.

*If you don't have lemon extract, you can use about 3 tablespoons of lemon juice instead