Lemon Loaf with Lemon Glaze

Ingredients

• 2 cup all-purpose flour
• 1 tsp salt
• 1.25 cup granulated sugar
• 3 tbsp fresh lemon juice (For the loaf)
• 1 tbsp grated lemon zest (For the loaf)
• 0.5 cup whole milk (Room temperature)
• 4 eggs (Room temperature)
• 0.75 cup unsalted butter (Softened)
• 3 tbsp vegetable oil
• 1 tbsp vanilla bean paste
• 2 tsp baking powder
• 1 cup powdered sugar (For the lemon glaze icing)
• 1 tbsp lemon juice (For the glaze; use 1–2 tablespoons as needed for consistency)
• milk (A splash, for the glaze; add as needed to make it smooth and pourable)
• 1 tsp lemon zest (For the glaze; stir in if desired)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.

2. 2

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

3. 3

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

4. 4

   Add the softened butter to the lemon sugar and beat for about 3–4 minutes, until light and fluffy.

5. 5

   Add the vegetable oil and mix until combined.

6. 6

   Add the eggs and mix until the batter is smooth.

7. 7

   Mix in the vanilla bean paste and room-temperature milk.

8. 8

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

9. 9

   Add the dry ingredients and mix on low speed just until combined. Do not overmix.

10. 10

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

11. 11

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

12. 12

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

13. 13

    While the loaf cools, whisk the powdered sugar, lemon juice, and a splash of milk in a small bowl until the glaze is smooth and pourable. Adjust the consistency as needed.

14. 14

    Stir in the lemon zest if desired.

15. 15

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

Notes

The source does not specify the loaf pan size. Cool the loaf completely before glazing so the icing does not melt or run excessively.

Nutrition per serving

• dessert
• cake
• baked
• lemon
• vegetarian
• sweet
• tea-time