Modified from averiecooks.com
Total Time: about 90 minutes for prep, cooking and cooling
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) light sour cream
1/2 cup vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (I used 1 1/2 tablespoons and thought the lemon flavor was strong enough. Extract does have a bit different flavor than fresh lemon juice; modify as desired and know it might take making it once or twice to get your perfect amount - see directions below)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
3 tablespoons lemon juice, or as necessary for consistency
- Preheat oven to 350F. Grease and flour a 9x5-inch loaf pan; set aside.
- Loaf -
- In a large bowl whisk together the the eggs, sugar, sour cream until smooth and combined.
- While continuing to whisk, drizzle in the oil while whisking to combine.
- Add the lemon zest, lemon extract, and whisk to combine. Note - As mentioned in the ingredient list, use lemon extract. Besides lemon oil, also don't use fresh lemon juice. It won't yield enough lemon flavor and due to the sour cream, the acidity can alter the overall results.
- Add the flour, baking powder, salt, and stir until just combined, don't overmix. Batter will be slightly lumpy.
- Pour the batter into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs. In the last 10 minutes of baking, tent pan with foil 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 rack. Cool completely before glazing.
- Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. Add the lemon juice slowly for desired consistency.
- Evenly drizzle glaze over bread before serving. Store loaf in airtight container at room temperature for up to 5 days or in the freezer for up to 6 months. Refrigeration is not recommend because it will dry the bread out.