Iced Lemon Loaf
I was invited to Easter brunch and decided to try this easy quick bread recipe for the first time. I sampled it before I brought it to the party, and I can confidently say that it’s tasty (and stayed moist with a tender texture even though I used the wrong sized pan. Whoops.)
This is from averiecooks.com with some modification.
Iced Lemon Loaf
I was invited to Easter brunch and decided to try this easy quick bread recipe for the first time. I sampled it before I brought it to the party, and I can confidently say that it’s tasty (and stayed moist with a tender texture even though I used the wrong sized pan. Whoops.)
This is from averiecooks.com with some modification.
Cooking Instructions
- 1
Preheat oven to 350°F. (177°C). Grease and flour a 9x5 loaf pan (or spray it with floured baking spray.)
- 2
In a large bowl, beat eggs until well blended. Add sugar and beat again until sugar dissolves.
- 3
Add sour cream and beat well.
- 4
Drizzle in the oil while continuing to beat.
- 5
Add the lemon zest and lemon extract and… you guessed it! Beat it in!
- 6
Whisk the remaining dry ingredients in a separate bowl, then stir them in with a spoon. A few lumps are okay, but do not overmix.
- 7
Pour into prepared pan and bake in preheated oven for 45 to 50 minutes.
Check on the bread 10 minutes before it’s done and tent with aluminum foil if it’s browning too quickly.
- 8
Let bread cool for at least 45 minutes before removing from the pan.
- 9
For the icing, drizzle lemon juice over powdered sugar and whisk until smooth. Adjust amounts as needed to obtain the desired consistency.
Drizzle over the bread.
- 10
Store bread at room temperature in an air tight container for up to 5 days.
- 11
Notes:
🍋. I used a 9 x 5.5 inch pan, which is a bit bigger than the recommended size. My bread didn’t rise very much, but the texture was still great. It wasn’t dense or gummy at all.
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