Sort ingredients
ambebrow
QR Code
Listen
Pdf
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan, set aside.
To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon peel, lemon extract, and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for 1 hour or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.
To a small bowl, add the powdered sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. Adjust sugar to juice ratio for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving.
Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.