This recipe was given to us by LorAnn Oils' customer Beryl Rasmussen.  Beryl tells us this recipe gets rave reviews and suggests pairing with a good cup of hot steamy Earl Grey tea.

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Ingredients

For Cake:
3 large eggs, well beaten
1 cup granulated sugar
1/2 cup canola oil
1 cup Greek yogurt (low fat is okay) or 1 cup sour cream
2 tablespoons lemon zest
2 tablespoons LorAnn Lemon Bakery Emulsion
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

For Glaze:
2 tablespoons lemon juice (juice of 1 lemon)
1 cup confectioners' sugar
2 teaspoons lemon zest

Directions

1. Preheat oven to 350º F.  
2. Beat eggs until lemony colored, about 2 to 3 minutes with an electric mixer.
3. Slowly add granulated sugar, while beating, until well combined.
4. Drizzle in canola oil while beating.
5. Stir in Greek yogurt or sour cream, lemon zest, and Lemon Bakery Emulsion.
6. In a separate bowl, whisk together the dry ingredients, then add all-at-once to liquid ingredients and mix until just combined.
7. Pour batter into a 5" x 9" loaf pan that has been sprayed on the bottom only with non-stick baking spray with flour (or grease and flour bottom of pan).  Smooth top of batter with a spatula.
8. Bake for 55 to 60 minutes or until a skewer inserted into the center of the loaf comes out clean.
9. Remove from oven and cool in loaf pan on a rack for at least 30 minutes.  (Beryl sets the pan on one side for 15 minutes, then on the other side for 15 minutes, and then sets it upright).  Use a table knife to loosen the sides of loaf from the pan and turn out to finish cooling.
10. When completely cool, finish with a thick layer of the lemon glaze (see below). Slice into 1/2" thick slices to serve. To store: Cover leftover cake in plastic wrap (glaze will not stick to wrap) and store at room temperature for up to a week.