Lemon Loaf {Better then Starbucks!}

   I love lemons and even more so in cakes and baked goods.  I saw this wonderful "copycat' recipe over at Averie Cooks and went ahead and made a loaf,  and we devoured it!  I didn't even have time to add my own lemon cream cheese drizzle to it!  Everyone was drooling and waiting for a slice so, I just quickly sprinkled powdered sugar over the top - equally good (and fast- LOL)  I hope you enjoy this recipe as much as we did. Averie hit this one 'outta the park!"  
~Enjoy! Diane 

The Best Lemon Loaf 

​Ingredients:
Loaf
3 large eggs
1 cup granulated sugar
1 cup sour cream 
1/2 cup canola oil
2 Tbs lemon zest
1 -1/2 Tbs lemon extract
1 -1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1/2 cup confectioners' sugar
1-1/2 Tbs lemon juice

**alternate - Lemon Frosting
4 ounce cream cheese, softened
1 cups powdered sugar
1/2 Tbs lemon zest
1/2 teaspoon lemon juice

Directions:

• Preheat oven to 350F.
• Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• Loaf - To a large bowl, add the eggs, sugar, sour cream, and oil whisk vigorously until smooth and combined.
• Add the lemon zest, lemon extract, and whisk to combine. Don't use lemon oil and lemon extract interchangeably; oil is more potent and too intense. 
• Add the flour, baking powder, salt, and stir until just combined, don't over-mix. Some lumps will be present, don't try to stir them smooth.
• Pour the batter out into prepared pan. Bake for about 50-55 minutes, or until top is domed and set, (and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.) In the last 10 minutes of baking, tent pan with foil (if needed)  to prevent excessive browning.
• Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto a cooling rack to cool completely before glazing.
• Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts for desired consistency and flavor.
• **Lemon Frosting -  To a small bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well. When cake is cooled, pipe the frosting over the top of the cake.
•  Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; 

Recipe Adapted from: Averie Cooks  The Best Lemon Loaf 
Photos by: Diane Baker for Canning and Cooking at Home