The Best Easy Lemony Lemon Loaf

     This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily.  The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor.

Ingredients:

Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice - see step 4 in directions)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners' sugar
3 tablespoons lemon juice, or as necessary for consistency

Directions:

1.   Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2.   Loaf - To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

3.   Drizzle in the oil while whisking to combine.

4.   Add the lemon zest, lemon extract, and whisk to combine. Note - I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and intense. Don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.

5.   Add the flour, baking powder, salt, and stir until just combined, don't over mix. Some lumps will be present and that's okay, don't try to stir them smooth.

6.   Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50, or until top is domed, set, and toothpick inserted in the center crack comes out clean. In the last 10 minutes of baking, tent pan with foil to prevent excessive browning on the top and sides of bread before center cooks through.

7.   Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool. Cool completely before glazing.

8.   Lemon Glaze - To a small bowl, add the confectioner's sugar and drizzle in the lemon juice while whisking until smooth.

9. Drizzle glaze over bread before slicing. Extra glaze can be spread on the cut surface of the bread. It soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.