Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 0.5 cup (115g) full-fat sour cream
  • 0.5 cup (109g) neutral oil (canola or vegetable)
  • 2 large lemons, zested
  • 2 tablespoons fresh lemon juice (for batter)
  • 2 teaspoons lemon extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice (for icing)

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your loaf pan thoroughly. In a large bowl, combine the granulated sugar and the zest of two lemons. Use your fingertips to rub the zest into the sugar for about 2 minutes until the sugar looks like wet sand and smells intensely citrusy.
  2. Add the 3 room temperature eggs to the lemon sugar. Whisk vigorously until the mixture is pale and slightly frothy. This creates the structural foundation. Slowly pour in the 0.5 cup of oil and the 0.5 cup of sour cream, whisking constantly to ensure a smooth, stable emulsion.
  3. Whisk in the 2 tablespoons of lemon juice and the 2 teaspoons of lemon extract. Note: The extract might seem like a lot, but it is necessary to mimic the commercial punch.
  4. Sift the 1.5 cups of flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt directly into the wet ingredients. Use a spatula to fold the mixture until no white streaks of flour remain. Do not overmix or you will end up with a tough loaf.
  5. Pour the batter into the prepared pan. Bake for 55 minutes until a skewer inserted into the center comes out clean. If the top is browning too fast, tent it loosely with foil at the 40 minute mark.
  6. While the loaf cools on a wire rack, whisk the 1 cup of powdered sugar, 1 tablespoon of heavy cream, and 1 tablespoon of lemon juice. The consistency should be thick but pourable. Pour the glaze over the loaf only when it is completely cool to the touch. If the loaf is warm, the glaze will melt and become transparent.