Saturday, March 25, 2017

Lemon Loaf






Loaf
   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
   1 to 2 tablespoons lemon extract, to taste  
   (not teaspoons and not lemon oil and not lemon juice)
   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:

  • Preheat oven to 350 degrees.  Spray a 9 x 5 inch loaf pan with floured 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 and whisk to combine.  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 to taste.  Don't use lemon oil and lemon extract interchangeably because they are not, oil is much more potent and intense.  Do not use lemon juice in place of lemon extract because it is not strong enough and the acidity can alter the overall results.
  • Add the flour, baking powder, salt, and stir until just combined, do not over mix.  Some lumps will be present and that is okay, do not try to stir until smooth.
  • Turn the batter out into 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 (I cooled four hours). before turning out onto rack to cool completely before glazing.
  • For the lemon glaze:  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 slice and serving.  Extra glaze can be spread on the cut surface of the bread like you would spread butter on toast and it soaks right in making the bread even moister and more lemony.  Bread will keep airtight at room temperature for up to 5 days or in the freeze for up to 6 months.  I do not recommend storing loaf in the fridge because it will dry out.

(recipe from Averie Cooks)


8 comments:

  1. Perfect for a Spring desert. It looks very good!

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  2. Yum! Thanks for the recipe. I'm going to make it this week for a quilt gathering.

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  3. This looks delicious! Thanks for sharing the recipe with us.

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  4. Oh my I want to eat the photo, this looks so good, thank-you for the recipe.

    Blessings
    Catherine

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  5. Oh my, I just drooled all over my keyboard...that looks amazing, and I can't wait to make it! Thanks for sharing the recipe :)

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  6. I'm another drooler - that loaf looks divine. Thanks so much for the recipe (does it come with a Weight Watchers membership?)

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  7. The projects from your Gathering were wonderful pieces of art filled with such details.

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