Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup vegetable oil
- 2 tbsp unsalted butter, melted
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs, sugar, sour cream, oil, and melted butter until smooth.
- Stir in lemon zest, lemon juice, vanilla extract, and lemon extract.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice together until smooth. Drizzle over cooled loaf before slicing.
Notes
- For extra lemon flavor, add an additional 1/2 tsp lemon extract or more zest.
- Do not overmix the batter to keep the loaf tender.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian