Ingredients
For the Lemon Loaf Cake:
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1½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup granulated sugar
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1 cup unsalted butter, room temperature, cut into tablespoons
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2 teaspoons vanilla extract
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3 large eggs, room temperature
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2 tablespoons vegetable oil
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¼ cup milk, room temperature
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2 tablespoons fresh lemon zest (about 2 lemons)
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2 tablespoons fresh lemon juice (about 1 lemon)
For the Lemon Icing:
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1 cup powdered sugar
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1 tablespoon fresh lemon juice (about ½ lemon)
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1 tablespoon milk or 2 tablespoons heavy cream
Instructions
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Preheat your oven to 350°F.
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Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper, letting the paper hang over the sides.
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In a large bowl, mix the flour, baking powder, salt, and sugar using a mixer.
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Add room temperature butter and mix on medium speed until combined.
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In another bowl, whisk together vanilla, eggs, oil, milk, lemon zest, and lemon juice.
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Slowly add wet ingredients to the dry while mixing on medium speed. Mix until just combined.
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Scrape the sides and bottom of the bowl with a spatula to fully incorporate.
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Pour batter into the loaf pan and spread evenly.
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Bake for 1 hour to 1 hour 10 minutes, until the top is golden and a toothpick comes out clean.
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Let the loaf cool in the pan for about 45 minutes.
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To make the icing, whisk powdered sugar, lemon juice, and milk or cream until smooth. Adjust consistency as needed.
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Remove the cooled loaf from the pan and drizzle the icing over the top.
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Slice and enjoy!