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!
