Lemon Loaf
Equipment
Ingredients
Loaf Ingredients
all-purpose flour (sifted)
190 g
baking powder
2 tsp
salt
0.5 tsp
unsalted butter (softened)
115 g
granulated sugar
200 g
large eggs (room temperature)
2 pcs
lemons (zested, juiced)
3 pcs
whole milk (room temperature)
120 ml
Lemon Glaze
powdered sugar (sifted)
150 g
lemon juice
30 ml
Instructions
Prepare oven and pan
Preheat the oven to 175°C and prepare the loaf pan.
Mix dry ingredients
Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar
Beat softened butter with sugar until light and fluffy.
Add eggs one at a time
Beat in eggs one at a time, then add lemon zest.
Alternate wet and dry ingredients
Add flour mixture and milk alternately, beginning and ending with flour.
Bake the loaf
Pour batter into prepared pan and bake until a toothpick comes out clean.
Cool the loaf
Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Make lemon glaze
Whisk powdered sugar with lemon juice until smooth.
Glaze the loaf
Drizzle glaze over cooled loaf and let set before slicing.
Original recipe
Storage
Store tightly wrapped at room temperature for 2 days or in fridge. Glaze may soften in fridge.
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