A moist, dense and very lemony cake with a delicious lemon glaze. A must make!
Preheat oven to 350°. Spray a 9 x 5 loaf pan with cooking spray and dust with flour. Set aside.
In a large bowl whisk eggs and sugar until well incorporated. Add sour cream, lemon zest, lemon extract until mixed together. In a slow stream add oil and keep whisking until incorporated.
In another bowl add flour, baking powder, and salt. Mix to combine. Add the flour mixture to the wet ingredients and mix until just incorporated. There may be a few lumps and that's okay. Do not over mix or the cake will be hard.
Put the batter into the loaf pan and bake. After the loaf cake has baked for 40 minutes tent it with foil so it does not get too browned. Then finish baking it the remaining 10 minutes until an inserted toothpick comes out of the loaf clean. Remove the lemon loaf when you can insert a toothpick and it comes out clean.
Let the lemon loaf cool for 30 minutes or more and then take it out of a pan and let it cool completely before glazing.
Combine confectioner's sugar and lemon juice in a bowl and whisk until smooth. You may need to add extra confectioner's sugar or lemon juice to get it to the right drizzling consistency. I prefer a glaze opposed to icing. You can adjust the sugar/lemon juice ratio to reflect whether you like glaze or icing.
Drizzle glaze over cooled cake. Cut and enjoy.
Lemon loaf freezes well.