The Best Lemon Loaf

 3 large eggs

1 cup granulated sugar

1 cup sour cream or greek yogurt

1/2 cup canola oil

2 TBS lemon zest

1 to 2 TBS. lemon extract, to taste.

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt, or to taste.

Lemon Glaze

1 cup confectioners' sugar

3 TBS lemon juice, or as necessary for consistency

1-Preheat oven to 350*. Spray a 9x5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2-Loaf-to a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

3-Drizzle in the oil while whisking to combine.

4-Add the lemon zest, lemon extract, and whisk to combine. 

5-Add the flour, baking powder, salt, and stir until just combined, don't overmix.  Some lumps will be present and that's okay, don't try to stir them smooth

6-Turn the batter out into prepared pan, smoothing the top lightly with a spatula.  Bake for about 50-52 min or until top is domed and toothpick inserted in the center comes out clean.

7-Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.

8-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 a bit as necessary for desired consistency and flavor.

9-Evenly drizzle glaze over bread before slicing and serving.