The Best Lemon Loaf

Loaf

Cooking spray
flour
3 eggs
1 c. sugar
1 c. sour cream
1/2 c. canola or veg oil
2 Tbsp. lemon zest
1-2 Tbsp. lemon extract (note, NOT tsp.)
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Lemon Glaze

1 c. confectioners' sugar
3 Tbsp. lemon juice, or as necessary for consistency

To make the loaf: Preheat oven to 350 F.

Spray a 9x5 loaf pan with cooking spray then flour. Set aside.

Add the eggs, sugar, and sour cream to a large bowl, then whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest and extract, and whisk to combine.

Add the flour, baking powder, and salt. Stir until just combined. Don't overmix. If there's a few lumps, it's okay.

Turn the batter out into prepared loaf pan, smoothing the top lightly with a spatula. Bake for about 50-52 minutes or until top is domed, set, and toothpick comes out clean.

In the last 10 minutes of baking, tent pan with foil to prevent excessive browning on the top and sides of bread before the center cooks through.

Allow loaf to cool in the pan on top of a wire rack for at least 30 minutes before turning out onto a rack to cool completely before glazing.

To make the lemon glaze: In a small bowl, add the confectioners' sugar, and slowly drizzle in the lemon juice while whisking until smooth and combined and desired consistency.

Evenly drizzle glaze over bread before slicing and serving.

Plum Flognarde

Butter or cooking spray
7-8 ripe plums
1/2 c. + 6 Tbsp. sugar, divided
2-3 Tbsp. cognac
1/2 c. flour
1/4 tsp. salt
1 c. whole milk
3 large eggs
3 Tbsp. unsalted butter, melted
1 tsp. vanilla extract

Preheat oven to 375 F.

Butter a tart pan or cast iron skillet. Cut a circular piece of parchment paper and place on the bottom of the pan, spraying under and over with cooking spray. Set aside

Cut each plum in half crosswise and remove the pit. Slice the plums into thin slices. Combine the sliced plums with cognac and 2-3 Tbsp. sugar in a bowl. Let marinate for at least 10 minutes.

In a food processor, combine flour, 1/2 c. sugar, salt, milk, eggs, butter, vanilla, and liquid from plums. Pulse until incorporated and consistent in texture.

Pour batter into prepared tart pan. Bake for 25 minutes until batter is set.

When you remove from the oven, flognarde will be puffed and overflowing. It will sink rapidly within a few seconds. At this point, arrange sliced plums on the flognarde, starting on the outside rim and working your way to the middle. Sprinkle 1-2 Tbsp. sugar over the top of the plums and bake for an additional 20 minutes.

Let cool before serving.

Recipe courtesy of newblooming.com