The Best Lemon Loaf (Better-Than-Starbucks Copycat)
"This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably...."
INGREDIENTS
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3 large eggs
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1 cup granulated sugar
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1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
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1/2 cup canola or vegetable oil
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2 tablespoons lemon zest
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1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice - see step 4 in directions)
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt, or to taste
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Lemon Glaze
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1 cup confectioners' sugar
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3 tablespoons lemon juice, or as necessary for consistency
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