Lemon Loaf Take 2

Tastē Tuesday~ Awhile back I posted a recipe for lemon pound cake. After a few trials, it was the best I had come up with...until now. The problem, or delightful, thing about cooking and baking is that there are a zillion ways to make dishes. Even if you think you have a really good recipe, chances are, somewhere down the road a slight modification or even an entirely new recipe will have you scribbling changes onto your recipe cards. If you are into chocolate chip cookies, you know what I mean! So, here is a new lemon loaf recipe for you to try...and love. It isn't a pound cake (using a pound of butter) and doesn't even use much fresh lemon in the bread recipe. These two components help make it moist with an intense note of lemon courtesy of lemon extract. Check your bottle before adding though - there is a difference between lemon oil and lemon extract. I am publishing from the airport so I will change up some formatting issues when I get back to my desktop. For now, if you want a visual to get those salavary glands going, look below the recipe.

LEMON LOAF
Modified from averiecooks.com
Total Time: about 90 minutes for prep, cooking and cooling
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Ingredients:
Loaf
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

Lemon Glaze
1 cup confectioners' sugar
3 tablespoons lemon juice, or as necessary for consistency

DIRECTIONS:

1. Preheat oven to 350F. Grease and flour a 9x5-inch loaf pan; set aside.
2. Loaf -
3. In a large bowl whisk together the the eggs, sugar, sour cream until smooth and combined.
4. While continuing to whisk, drizzle in the oil while whisking to combine.
5. 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.
6. Add the flour, baking powder, salt, and stir until just combined, don't overmix. Batter will be slightly lumpy.
7. 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.
8. 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.
9. 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.
10. 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.

​**I will add the printable recipe upon returning to my desk top.

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