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.