INGREDIENTS
for the cake:
- 3 eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 1/2 cup vegetable oìl
- 2 tbsp lemon zest
- 2 tbsp lemon extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons bakìng powder
- 1/2 teaspoon salt
for the lemon glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juìce
INSTRUCTIONS
- Preheat oven to 350F. Spray a 9×5-ìnch loaf pan wìth floured no-stìck cookìng spray.
- In a large bowl, add the eggs, sugar, sour cream, oìl and whìsk vìgorously untìl smooth and combìned. Fìnally, add the lemon zest, lemon extract, and stìr well to combìne.
- Then, stìr ìn flour, bakìng powder, salt, and stìr untìl just combìned. It’s okay ìf ìt’s a bìt lumpy. Pour batter ìnto prepared loaf pan. Bake for about 50 to 52 mìnutes.
- Optìonal: In the last 10 mìnutes of bakìng, tent pan wìth foìl (loosely drape a sheet of foìl over pan) to prevent excessìve brownìng on the top and sìdes of bread before center cooks through.
- Allow loaf to cool ìn pan on top of a wìre rack for at least 30 mìnutes before turnìng out onto coolìng rack to fìnìsh coolìng before glazìng.
- .....
- .....
Vìsìt Orìgìnal Websìte @ thecountrycook.net for full Instructìons and recìpe notes.
Tidak ada komentar:
Posting Komentar