- 1 cup All Purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs-large size
- 2/3 cup granulated sugar
- 2/3 cup sour cream
- 1/3 cup vegetable oil
- 4 tsp. lemon zest
- 4 tsp. lemon extract
Preheat oven to 350°F. Spray the loaf pan (8" x 4") with non stick vegetable spray. If desired, line the pan with parchment paper on the bottom going up over the longer edges of the pan to make the loaf easier to remove from the pan. Secure paper to the edges of the pan with large metal binder clips.
In a large bowl, add the flour, baking powder and salt. Whisk or sift to remove any lumps and evenly disperse the baking powder.
In a separate bowl, whisk together the liquid ingredients: eggs, sugar, sour cream, oil, lemon zest and extract. Whisk vigorously to dissolve the sugar and make the mixture more pale in color.
Add all of the liquid ingredients into the dry ingredients. Gently whisk until smooth, but do not overmix.
Transfer the batter into the prepared loaf pan and level out. Tap the pan against the table to remove any air bubbles. Wipe any drips from the sides of the pan before baking. Place on a baking sheet and place in the oven for about 40 minutes. Check for doneness by inserting a toothpick into the center, making sure it comes out clean. Check again every 5 minutes if more time is needed. Alternatively, a gentle touch at the center of the cake and a spring back determines doneness. If the cake leaves an indent, it needs more time.
Let cool for 10 minutes before un-molding from the pan.
Prepare the glaze by sifting 1 cup of powdered sugar into a bowl. Measure 2 Tbsp. of lemon juice and 1 tsp. of light corn syrup into a glass measuring cup and heat in the microwave until hot. Gradually add this mixture to the powdered sugar and whisk to create a glaze. If too thick, add a few more drops of lemon juice. Glaze the top of the lemon bread.
Let sit for 5 minutes before slicing into the bread. Enjoy!