Instructions

• Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.
• In a large bowl, whisk together 3 large eggs, 1 cup granulated sugar, and 1 cup sour cream (or Greek yogurt) until smooth and combined.
• While whisking, drizzle in ½ cup canola or vegetable oil until incorporated.
• Add 2 tablespoons lemon zest and 1 to 2 tablespoons lemon extract (add to taste) and whisk until combined.
• In a separate bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
• Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix; a few small lumps are fine.
• Turn the batter into the prepared loaf pan and smooth the top lightly with a spatula.
• Bake for about 50 to 52 minutes. In the last 10 minutes of baking, loosely tent the pan with foil to prevent excessive browning. The loaf is done when the top is domed and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Cool the loaf in the pan on a wire rack for at least 30 minutes before removing from the pan. Allow the loaf to cool completely on the rack before glazing.
• To make the glaze, place 1 cup confectioners’ sugar in a small bowl. Slowly drizzle in 3 tablespoons lemon juice while whisking until smooth. Add more lemon juice, a little at a time, only if necessary to reach your desired consistency and flavor.
• Evenly drizzle the glaze over the cooled loaf. Slice and serve. Optional: spread any extra glaze on cut slices so it soaks into the bread.