Lemon Loaf

This lemon loaf is perfection with a cup of coffee or tea. It was a big hit at the old homestead, delicious for breakfast or with a scoop of vanilla ice cream for dessert!

• 1 3/4 cups flour
• 1 cup granulated sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons lemon zest
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup sour cream
• 1/3 cup lemon juice

1. Preheat oven to 350º. Line a 9″ x 5″ baking pan with parchment paper and grease.
2. In a small bowl, combine flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk lemon zest, butter, eggs, oil, sour cream, and lemon juice. Stir in the dry ingredients.
4. Bake for 45 to 52 minutes, testing with a toothpick.

For the Glaze:

• 1 1/2 cup of confectioners sugar
• 3 tablespoons lemon juice

1. Whisk together, spread half of the mixture on the cooler loaf, refrigerate for twenty minutes, and repeat.