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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Loaf Recipe

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This recipe for Lemon Loaf is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs
1 C sugar
1 C (8oz) sour cream or greek yogurt
1/2 C canola oil
2 Tbs lemon zest
1 to2 Tbs lemon extract
1 1/2 C flour
2 tsps baking powder
1/2 tsp salt

glaze
1 C confection sugar
3 Tbs lemon juice
Directions:
Directions:
Preheat oven to 350º. Spray 9x5 loaf pan with floured cooking spray

Large bowl- add eggs, sugar, sour cream & whisk until smooth & combined.
Drizzle the oil while whisking to combine.
Add the lemon zest, extract & whisk together. (Use extract not juice for bolder flavor)
Add flour, baking powder, salt & stir until combined, don't overmix. Some lumps will be present & that's ok.
Pour the batter into pan, smoothing the top lightly with spatula.
Bake for about 50-52 min, until top is domed, set & toothpick clean.
**In the last 10 min of baking, tent pan with foil to prevent excessive browning on the top & sides of bread before center cooks through.
Allow loaf to cool for at least 30 min (4 hrs) on wire rack before TURNING OUT.

Glaze- small bowl add powdered sugar & lemon juice whisking until smooth & combined. Glaze when loaf completely cooled.
Personal Notes:
Personal Notes:
Bread will keep airtight at room temp for up to 5 days.
Freezer 6 mon.
** don't store in fridge - it'll dry out.

 

 

 

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