… make lemon cakes! (Better than Starbucks)
Preheat oven to 350
Spray pans with Pam or grease one 9×5 loaf -bake 50-55 minutes
2 med loaf -bake 35-45 min OR
4 small loaf pans-bake 30-35 min (muffin tins work too just adjust the baking time)
Mix all ingredients by hand. No mixer needed!
1 cup sugar
3 eggs at room temp
1 c sour cream or Greek yogurt
1/2 c vegetable or canola oil
2 TB lemon zest(about 1 lg lemon. Save the lemon to juice for the glaze)
2 TB lemon extract
1 1/2 cups flour (I use King Arthur’s Gluten Free or Cup 4 Cup gluten free flour)
2 tsp baking powder
1/2 tsp salt
And then …
Add the lemon zest to the cup of sugar. With a rubber spatula muddle
the zest flavoring into the sugar or use your fingers & rub the zest into the sugar turning it yellow
Add sour cream or yogurt. Mix well.
Add oil and extract. Mix well.
Add eggs. Mix well but, don’t overwork the batter.
Flour, baking powder and salt can be mixed together and slowly incorporate dry into wet ingredients.
Bake according to pan sizes (Test center of loaf with toothpick for doneness).
1 cup powdered sugar
Add juice of the lemon that was zested. For extra zing you can add a tsp of lemon extract. Mix sugar and juice until it is pourable but, not too thin. Add more sugar to thicken
When blended taste.
Too tart? Add more sugar. Not zingy enough add more juice or extract(careful extract is strong).
Remove loaves from pan and pour the glaze over.