Lemon Loaf

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Every January or February, when my in-laws would bring back a package of citrus fruit for us from Arizona, I would cook this lemon loaf.

This lemon loaf recipe is a great way to have a midwinter pick-me-up because there are so many fresh lemons to use.

A lemon loaf is a welcome and much-needed ray of sunshine at this time of year.

Enjoy it with your loved ones or friends and a cup of tea!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • Lemon glaze:
  • 1 cup confectioners’ sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

How To Make Lemon Loaf

Set the oven’s temperature to 350°F (180°C). An 8-inch loaf pan should be greased and floured.
Mix the flour, baking soda, and salt in a medium mixing basin.

Beat the sugar, eggs, vegetable oil, lemon juice, and lemon zest until well blended in a separate, large mixing basin.
In two additions, alternate adding the milk and vanilla extract with adding the dry ingredients to the wet components.

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Just combine after combining.
Smooth the top of the batter as you pour it into the prepared loaf pan.

To get rid of any air bubbles, gently tap the pan against the counter.

50 to 60 minutes should be used to bake the loaf, or until a toothpick inserted into the center comes out clean.

After 10 minutes of cooling in the pan, remove the loaf and allow it finish cooling on a wire rack.
Confectioners’ sugar, lemon juice, and lemon zest are combined to form the lemon glaze; whisk until smooth.

The glaze should drip down the sides when it is poured over the cooling bread.
Sliced lemon loaf should be served at room temperature.

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