300mlsour creamcan be replaced by Greek yogurt or labneh
150mlvegetable oili used avocado oil
1 whole medium sized lemon zested
1tbsplemon extract can be replaced by an additional 2tsp lemon zest
225gall purpose flour
2tspbaking powder
1/2tspsalt
Lemon Glaze
100gicing sugar (powdered sugar)
1.5tbspLiquid milk
1tbsplemon juice
Instructions
Preheat oven to 175C
Whisk eggs and sugar in a bowl for 4-5 mins until fluffy and pale
Add in your sour cream, mix
Drizzle in your oil while whisking
Add in your lemon zest and lemon extract if available
Add in your dry ingredients and whisk until mixed. Don’t over mix
Pour into greased loaf pan and bake for 50 mins or until toothpick comes out clean
Mix all glaze ingredients until they form a glue like consistency
Once cooked entirely, drizzle on your loaf
Notes
I skipped the sugar syrup, I hate the consistency it gives the cake and the after taste. But if you want it just boil sugar, water, and lemon juice and pour it over the loaf while still warm.