1cuppowdered sugar add more until desired consistency is reached
Preheat the oven to 350 degrees F. Spray a 9 x 4 inch loaf pan with cooking spray, set aside.
In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
With the mixer on low speed, slowly add the oil while continuing to beat together.
Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. TIP: Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
Pour the batter into the prepared loaf pan.
Bake at 350 degrees F for 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.TIP: In the last 10 to 15 minutes check the top of the bread. If it is getting too browned then tent a piece of foil over the top to prevent further browning.
Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing and adding the glaze.
In a medium mixing bowl add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
Evenly drizzle glaze over bread.
Slice loaf and serve.
For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice just doesn’t deliver the same flavor.Take your cake to the next level by adding a lemon syrup while the cake is cooling. Mix together ¼ cup lemon juice plus 3 tablespoons powdered sugar and brush on while the cake is still warm.Try other citrus cake variations by using limes or oranges.