I make this lemon loaf every year in January or February, which coincides with when my in-laws would bring back a box of citrus fruit for us from Arizona. With so many fresh lemons to use, this loaf recipe is a perfect way to enjoy a mid winter pick me up.
This time of year a lemon loaf is a nice little ray of much needed sunshine. Enjoy it with a cup of tea and your family or friends!
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
Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a separate large mixing bowl, beat together the sugar, eggs, vegetable oil, lemon juice, and lemon zest until well combined.
Add the dry ingredients to the wet ingredients in two additions, alternating with the milk and vanilla extract. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the lemon glaze, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth. Pour the glaze over the cooled loaf, letting it drizzle down the sides.
Serve the lemon loaf at room temperature, slice and enjoy!
