I love a good lemon bread. It’s great for breakfast, dessert or an afternoon snack. This one is quite moist and bursting with flavor. Starbucks sells something just like it, and although I’ve never tried theirs, I bet this one is better. I have made this recipe several times now and it has always been a hit.
One of my sons has been baking up a storm this summer. Everything he bakes is delicious. Like his mother, he loves to try new recipes, and unlike his mother, he is bold enough to try to invent new recipes on his own. I must say, we’ve been having a lot of fun in the kitchen this summer. My son is actually the one who made (and photographed) this lemon bread. It didn’t last long in our kitchen. It’s great to have around if company is coming.
Delicious Lemon Loaf
Recipe from Averie Cooks
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
1/2 cup canola or vegetable oil
2 Tablespoons lemon zest
2 Tablespoons lemon extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as needed for desired consistency
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan; set aside.
In a large bowl, combine the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Add the oil and whisk to combine.
Add the lemon zest, lemon extract, and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some small lumps will be present and that’s okay.
Pour the batter into the prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, 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. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
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.
Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. Begin by adding about a Tablespoon of juice at a time and keep adding the lemon juice until your glaze reaches your desired consistency. I tend to like my glaze on the thicker side.
Evenly drizzle glaze over bread before slicing and serving. If you have extra glaze you can spread it on individual slices of the bread. You can also cut the glaze recipe in half if you don’t love glaze.
Store bread at room temperature in an airtight container for up to 5 days.
Yield: 1 loaf
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