Lemon Loaf

It's rare for me to find a recipe where I don't make some changes. When you have a family with a sensitive digestive system and and a picky palette- you learn to make adjustments. The recipe for this lemon loaf was no exception, except the original recipe I found to be too dry and not moist enough.

After baking a few loaves and not satisfied with the result- I came up with this recipe that I was very happy with.

Ingredients:
-2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs, room temp
- 1 cup sugar
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 ½ teaspoon lemon extract
- 1/3 cup lemon juice
- ½ cup oil
- ½ cup sour cream
ICING
- 1 cup powdered sugar
- 1 tablespoon powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon lemon extract

1. Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.
6. Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.
7. When loaf is cooled, remove from pan and frost top with icing. When icing has set, slice loaf into slices (should get about 8 good slices).

Cooks Note: For a zestier lemon taste, grind about 1 to 2 tsp of lemon peel. If you want a thick layer of icing, wait about every 5-10 minutes before you put another layer of icing until you get the desired thickness. RM likes his icing very thick, but I got tired after 3 layers. The picture below is how the icing looks with only 3 layers of icing, the icing is very thin which is why you want to keep layering the icing.

This is another family favorite except for Moe- he's allergic to lemons!