The Best Lemon Loaf

from Averiecooks

Preheat oven to 350F. Grease and flour a 9"x5" loaf pan

  • 3 eggs
  • 1 cup sugar
  • 1 cup sour cream, and whisk until combined
  • Drizzle in 1/2 cup canola oil while whisking
  • Whisk in 2 TBSP lemon zest
  • 1-2 TBSP lemon extract
  • 1-1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt, and stir until just combined
  • Don't over mix. It will be lumpy
  • Pour the batter out into prepared pan
  • Bake for about 50 to 52 minutes, or until top is domed
  • In the last 10 minutes of baking, tent pan with foil
  • Allow loaf to cool in pan for at least 30 minutes/ out of the pan
  • Cool completely before glazing

Lemon Glaze:

  • 1 cup confectioner's sugar
  • 3 Tbsp or so lemon juice
  • mixing until you reach the desired consistency for a thick drizzle
  • Top with Rhubarb cooked with sugar
  • a bit of nutmeg
  • pinch of salt and pepper
  • fresh Strawberries that have been cut and mashed with sugar to release their juice

    Another delicious addition: Black Current Leaf Whipped Cream
    Warm a pint of heavy cram to just under a boil and stir in a good hand full of fresh black current leaves…not berries. Let the leaves steep in the cream until room temp. Refrigerate. Before you whip gather all the leaves from the cream and squeeze as much cream out of them. I use my bare hand. Add sugar and whip to stiff.

    Recipe from Donna