Zesty Lemon Loaf

Cooking in Cowboy Boots

This loaf is the perfect blend of sweet and tangy and is a tasty treat on a hot summer day with a cold glass of lemonade

Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine American

3 Large Eggs
1 Cup Granulated Sugar
1 Cup Sour Cream or Greek Yogurt I used vanilla Greek yogurt
1/2 Cup Canola or Vegetable Oil
Zest from 2 lemons
1 or 2 Tbsp Lemon Extract or 2-5 drops of Vitality Lemon Essential Oil If using Essential Oil, only use oil suitable and approved for ingestion (I use Young Living Vitality Line)
1.5 Cups Flour
2 Tsp Baking Powder
2 Tsp Baking Powder
1/2 Tsp Salt

1 Cup Confectioners (Icing) Sugar
3 Tbsp Lemon Juice Or as much you feel is necessary for consistency
3 Drops Lemon Essential Oil I use Essential Oil from the Young Living Vitality Line

Preheat oven to 350 F. Spray a 9×5-inch loaf pan with cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined. Drizzle in the oil while whisking to combine. Add the lemon zest, lemon extract, essential oil and whisk to combine. Taste to see if you need more lemon extract or essential oil. Add the flour, baking powder, salt, and stir until just combined, don’t overmix. It's ok if the batter is lumpy. Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 55 minutes, or until toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
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.

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor. Evenly drizzle glaze over bread before slicing and serving.

I recommend not using lemon juice in place of lemon extract or lemon oil as it’s not strong enough and the acidity can alter the overall results.
Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months