Description
Lemon Loaf Cake is one of my favorite treats to go with my morning cup of coffee and this recipe is so delicious and, dare I say, better than the Starbucks version!
Ingredients
- 3 whole Large Eggs
- 1 cup White Sugar
- 1 cup Sour Cream Or Yogurt
- ½ cups Canola Oil (or Vegetable)
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Extract (for Less Lemony Flavor Use 1tbsp)
- 1-½ cup All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- FOR THE LEMON GLAZE:
- 1 cup Powdered Sugar
- 3 Tablespoons Lemon Juice
Preparation
Adjust oven rack to lower third position and preheat oven to 350ºF. Spray a 9×5 in loaf pan with baking spray (with flour).
In a bowl, combine eggs, sugar, sour cream, canola oil, lemon zest and lemon extract.
In a large bowl, combine flour, baking powder and salt. Add wet ingredients to dry and stir to combine.
Pour batter in prepared loaf pan. Bake 45–55 minutes or until a toothpick inserted in the middle comes out clean. Cover loaf loosely with foil halfway through baking to prevent over-browning. Let cool completely before glazing.
For the lemon glaze, in a bowl, whisk powdered sugar and lemon juice until smooth. If glaze is too thick, add more lemon juice. If it is too runny, add a little more powdered sugar.
Drizzle glaze over cooled lemon loaf before slicing.
