Ingredients
Scale
- 3 large eggs, room temperature 🥚
- 1 cup (200 g) granulated sugar 🍚
- 8 ounces (about 1 cup) sour cream, room temperature 🥛
- 2 tablespoons lemon zest (about 2 lemons) 🍋
- 1 tablespoon lemon juice 🍋
- 1–2 teaspoons lemon extract 🍋
- 1/2 cup vegetable oil (120 ml) 🛢️
- 1 1/2 cups (187.5 g) all-purpose flour 🌾
- 2 teaspoons baking powder 🧁
- 1/2 teaspoon kosher salt 🧂
- 1 cup (125 g) confectioners’ sugar 🍚
- 2 tablespoons lemon juice (for glaze) 🍋
Instructions
- Preheat oven to 350°F (175°C). Grease an 8½ x 4½-inch (22 x 11 cm) loaf pan and line with parchment if desired.
- In a large bowl or stand mixer, beat eggs, granulated sugar, sour cream, lemon zest, lemon juice and lemon extract on medium until creamy and homogenous.
- With mixer running slowly, drizzle in vegetable oil until incorporated.
- In a separate bowl whisk together flour, baking powder and kosher salt.
- Add dry ingredients to wet and fold gently until just combined; do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 55–60 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
- Whisk confectioners’ sugar and lemon juice until smooth; adjust thickness as needed.
- Once loaf is cool, pour glaze over top, allowing it to drip down the sides; let set a few minutes.
- Slice and serve. Store covered at room temperature for 2 days or refrigerated up to 4 days.