Thank you, Samantha Briggs, for this recipe!
Loaf:
Glaze:
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F. Lightly oil four Mini Loaf Pans.
- In a large bowl, whisk eggs, mix, and sour cream until smooth. While whisking, drizzle in oil. Add lemon zest and whisk to combine.
- Add flour, baking powder, and salt. Stir until just combined—don’t over mix.
- Divide batter between pans. Smooth tops with 3-in-1 Spatula.
- Bake 30–32 min, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). The tops should be domed and golden–brown.
- Once cool to the touch, unmold onto Cooling Rack. Once unmolded, continue to cool at least 30 min.
- In a small bowl, add sugar. Drizzle in lemon juice while whisking to combine.
- Drizzle glaze over cooled loaves before slicing.
To make one full loaf, pour batter into a loaf pan and bake 50–52 min, or until a toothpick inserted in the center comes out clean.
Per serving (1/3 mini loaf): Calories 290, Fat 13 g (Saturated 3 g, Trans 0 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 38 g (Fibre 1 g, Sugars 22 g), Protein 4 g.
1 hr 10 min
12 servings
$0.94/serving
Loaf:
Glaze:
1 hr 10 min12 servings$0.94/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F. Lightly oil four Mini Loaf Pans.
- In a large bowl, whisk eggs, mix, and sour cream until smooth. While whisking, drizzle in oil. Add lemon zest and whisk to combine.
- Add flour, baking powder, and salt. Stir until just combined—don’t over mix.
- Divide batter between pans. Smooth tops with 3-in-1 Spatula.
- Bake 30–32 min, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). The tops should be domed and golden–brown.
- Once cool to the touch, unmold onto Cooling Rack. Once unmolded, continue to cool at least 30 min.
- In a small bowl, add sugar. Drizzle in lemon juice while whisking to combine.
- Drizzle glaze over cooled loaves before slicing.
To make one full loaf, pour batter into a loaf pan and bake 50–52 min, or until a toothpick inserted in the center comes out clean.
Per serving (1/3 mini loaf): Calories 290, Fat 13 g (Saturated 3 g, Trans 0 g), Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 38 g (Fibre 1 g, Sugars 22 g), Protein 4 g.
