Lemon Loaf

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)).

2. 2

   Grease and line a loaf pan with parchment paper.

3. 3

   In a bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside.

4. 4

   In a separate bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels slightly moist and fragrant.

5. 5

   Add the softened butter to the sugar-zest mixture and beat until light and fluffy, about 3–4 minutes.

   Start 4-minute timer
6. 6

   Add the vegetable oil and mix until combined.

7. 7

   Add the eggs and mix until the batter is smooth.

8. 8

   Mix in the vanilla bean paste and room temperature milk.

9. 9

   Add the lemon juice and mix everything together until well combined.

10. 10

    Add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.

11. 11

    Transfer the batter to the prepared loaf pan and smooth the top.

12. 12

    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the final 10–15 minutes.

    Start 1-hour timer
13. 13

    Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

    Start 15-minute timer
14. 14

    In a small bowl, whisk together the powdered sugar, lemon juice, and a splash of milk until smooth and pourable. Adjust consistency as needed.

15. 15

    Stir in the lemon zest if desired.

16. 16

    Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing.