Averie Cooks
Then I went straight into the kitchen and made it. No matter that it was only 4 a.m. DH was finally resting and this recipe is a one bowl, no mixer required recipe, so I was able to mix it up and not wake him in the process. Plus, we both love anything lemon!
I'm posting the recipe here, but hope you'll click onto Averie's blog using the link above for the story of her lemon loaf journey. :) She made an awful lot of lemon loaves in order to come up with this one so thanks Averie, for saving me a lot of time in the kitchen. We'll be whipping this one up a lot!
Lemon Loaf
3 large eggs
1 C granulated sugar
1 C sour cream
1/2 C vegetable oil
2 Tbsp lemon zest
2 Tbsp lemon extract (not lemon juice)
1 1/2 C flour
2 tsp baking powder
1/2 tsp salt
Glaze:
1 C powdered sugar
3 Tbsp lemon juice or less for a thicker glaze
*Preheat oven to 350 degrees. Grease and flour a 9 x 5" loaf pan. In a large bowl, add eggs, sugar, and sour cream. Whisk until smooth and well combined. Drizzle in the oil while whisking. Add lemon zest. lemon extract, and continue whisking. Add flour, baking powder, and salt, stirring until just combined. Don't over mix. Lumps are fine. :) Turn batter into prepared pan. Bake for 50-55 minutes. The original recipe calls for tenting your loaf with foil the last 10 minutes of baking, but I didn't do that and it turned out perfectly.
Allow loaf to cool at least 30 minutes before turning out onto wire rack to cool completely. Mix glaze and drizzle over loaf. The original recipe states that it will keep for 5 days in an airtight container or up to 6 months in the freezer. She does not recommend keeping it in the fridge as it will dry out. I can't attest to any of those storage methods because ours lasted only 24 hours. :)
