Classic Lemon Loaf

Ingredients & Measurements:
2 cups (300g) flour
2 tsp. (11g) baking powder
1 tsp. (7g) salt
1 tsp. (3g) vanilla extract
1 cup (200g) sugar
¾ cup (150 grams sour cream chilled)
2 whole eggs
½ cup (90g) vegetable oil 
Zest of 2 small lemons or one large lemon

Lemon Icing
2 cups (200g) powdered sugar
Pinch of salt
½ tsp. (1.5g) vanilla extract
2 tbsp lemon juice (juice from 1 lemon)
1 tbsp lemon zest finely chopped (optional)

Instructions:
Step 1: Make Loaf
Wash and dry produce. Zest 3 lemons. In a medium to large size bowl or the bowl of  a stand mixer, combine the granulated sugar and lemon zest. Spray a 9×5 loaf pan with non stick cooking spray. Set aside. Preheat oven to 350.

Whisk together the dry (flour, baking powder and salt) set aside. In a large bowl combine the granulated sugar and lemon zest, add the oil and mix until light and fluffy. Beat in eggs, vanilla, and sour cream. Mix until smooth. Mix in dry ingredients, mix just until combined. 

Step 2: Bake the Loaf
Place the loaf pan in a preheated 350 degree F. oven and bake until golden brown, springs back when poked about 50 minutes. Check around the 35 minute mark, if the loaf is browning too quickly, lightly tent with foil. After loaf is baked, transfer to a cooling rack. Allow the loaf to cool in the pan for 10 minutes then transfer to a cooling rack. Allow the loaf to cool completely before icing.

Step 3: Make Icing
Combine the powdered sugar, salt, vanilla extract, and lemon juice until you reach a drizzle consistency. Pour all over the top of the loaf, allow to set for 45 minutes then enjoy. 

Store baked iced loaf in an airtight container in the refrigerator for up to 5 days