This is a quick loaf of bread with a crumb that is very moist and full of lemon zest and juice. To top it all off, the loaf has a tasty lemon glaze on top.
INGREDIENTS
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-For the bread
-½ cup unsalted butter
-¼ cup oil
-1 cup granulated sugar
-3 large or extra large eggs
-½ cup sour cream
-2 tablespoon lemon zest
-3 tablespoon lemon juice
-1 tablespoon lemon extract
-1 & ¾ cup all purpose flour
-2 teaspoon baking powder
-1 teaspoon salt
-Optional: yellow food gel
For The Lemon Glaze
-1 cup powder sugar
-2 tablespoon lemon juice
-1 tablespoon milk
INSTRUCTIONS
Preheat the oven to 325°F. Spray a standard loaf pan bottom and sides with cooking spray. If desired, line with parchment!
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Step 1
A large bowl with a metal whisk should contain melted and cooled butter, oil, and granulated sugar. Blend well. About 1 minute.
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Step 2
Add eggs and whisk. Maintain room temperature for even mixing. Whisk sour cream into batter until smooth.
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Step 3
Combine lemon zest, juice, and extract. To flavor batter with lemon, mix well. Use a rubber spatula to combine all-purpose flour, baking powder, and salt with the wet ingredients.
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Step 4
Remember bowl bottom scraping. Do not overmix. Add a tiny bit of yellow food dye with a toothpick. Smooth batter in loaf pan with spatula.
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Step 5
Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or a few crumbs. Wait 10-15 minutes.
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Step 6
Make lemon glaze while cake cools. Mix powdered sugar, lemon juice, and milk.Place warm cake on wire rack and glaze with lemon. Let glaze set before slicing.