Ingredients
For the Lemon Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅓ cup sour cream (or Greek yogurt)
- ½ cup vegetable oil
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together until light and fluffy. Add sour cream, oil, lemon zest, lemon juice, vanilla extract, and lemon extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar and lemon juice until smooth and pourable.
- Once the loaf is cool, drizzle the glaze over the top. Let it set for 10–15 minutes before slicing.
Tip: For extra flavor, wrap the loaf and refrigerate overnight—it tastes even better the next day!
Let me know if you want a dairy-free version or one with a boxed cake mix.