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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Loaf Recipe

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This recipe for Lemon Loaf, by , is from Debbie's Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

1 C confection sugar
3 Tbs lemon juice

Preheat oven to 350. 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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