Instructions:
1. Preheat & Prep:
Preheat your oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
3. Mix Wet Ingredients:
In a large bowl, whisk:
Eggs
Sugar
Sour cream
Oil
Lemon zest
Lemon juice
Lemon extract
Vanilla extract
Whisk until smooth and fully combined.
4. Combine & Mix:
Gradually fold the dry ingredients into the wet mixture using a spatula or whisk — don’t overmix. Stir just until combined and smooth.
5. Bake:
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top is browning too quickly, loosely tent with foil around the 40-minute mark.
6. Cool:
Let the loaf cool in the pan for 15 minutes, then remove to a wire rack to cool completely before glazing.
Make the Glaze:
In a small bowl, whisk together:
Powdered sugar
Lemon juice
Add more juice for thinner glaze, or more sugar for a thicker one.
Drizzle over the cooled loaf and let set before slicing.
Tips:
For extra lemon flavor, poke small holes in the loaf and brush with lemon syrup (equal parts sugar + lemon juice).
Store at room temp for 3 days, or refrigerate up to a week — flavor deepens over time.
Freeze slices individually wrapped for easy snacking!
ADVERTISEMENT
