Iced Lemon Loaf

Steps

1. 1

   Preheat the oven to 325°F (160 °C) (165°C (325 °F)). Grease a loaf pan and line it with parchment paper, leaving enough overhang to lift the baked loaf out easily.

2. 2

   Place the sugar and finely grated lemon zest in a mixing bowl. Rub them together with your fingers until the sugar is fragrant and evenly infused with lemon oil.

3. 3

   Add the eggs, neutral oil, yogurt, milk, fresh lemon juice, and vanilla to the lemon-sugar mixture. Whisk until smooth and well combined.

4. 4

   In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk or stir until the leavening agents and salt are evenly distributed.

5. 5

   Add the dry mixture to the wet mixture. Gently fold just until no dry flour remains; do not overmix, or the loaf may become dense.

6. 6

   Pour the batter into the prepared loaf pan and smooth the surface. Place a thin strip of cold or frozen butter lengthwise down the center of the batter.

7. 7

   Bake at 325°F (160 °C) (165°C (325 °F)) for 15 minutes. Without removing the loaf for an extended period, reduce the oven temperature to 300°F (150 °C) (150°C (300 °F)) and continue baking for 30–35 minutes.

   Start 15-minute timer
8. 8

   Check the loaf with a toothpick inserted into the center. It is ready when the toothpick comes out with a few moist crumbs but no wet batter. Remove the pan from the oven and cool the loaf completely.

9. 9

   For the icing, combine the powdered sugar and 2 tablespoons plus 2 teaspoons lemon juice. Mix until the icing is thick and smooth.

10. 10

    Pour the icing over the completely cooled loaf. Let it set before slicing and serving.