Classic Lemon Loaf

Published by Chatelaine
Prep time: 15 minutes, makes 16 slices, level: easy, baking time: 55 minutes

Notes: Before putting on the glaze, I poked holes in the cake with a wooden skewer so the glaze would trickle down. If you want to increase the lemon flavor even more, use lemon infused sugar. Use about the zest of one lemon per cup of sugar. Pack zest with sugar in an airtight jar; keep jar unopened for 24 hours. Then pour the sugar out on a baking tray. Leave it to dry uncovered and undisturbed. Some recipes suggest removing the zest, others not, before returning the sugar to the jar. I make enough for immediate use only and avoid the issue.

Ingredients

• 1 3/4 cups (220 g  / 425 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 1/2 tsp lemon zest
• 1/2 cup (113.4 g  / 125 mL) unsalted butter, at room temperature
• 1 cup (200 g / 250 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 2/3 cup (150 mL) milk
• 1 cup (125 g) sifted icing sugar
• 2 to 3 tbsp lemon juice

This sugary-glazed quick bread is a handy standby, cherished for being anything you want it to be: a breakfast bite, a packed snack, even an after-dinner treat.

Directions

1. Preheat oven to 350F. Grease a 9×5-in. loaf pan. Stir flour with baking powder and salt in a small bowl. Stir in lemon zest. Beat butter in a large bowl, using an electric mixer on medium. Gradually beat in sugar. Beat for 2 min. Beat in eggs, vanilla and milk. Fold in flour mixture just until combined. Don’t overmix. Pour into loaf pan and smooth top.
2. Bake in centre of oven until golden and cake tester inserted into centre of loaf comes out clean, 55 to 65 min. Don’t worry if the tops of your loaf cracks: Because it sets before batter has fully risen, it will split as it bakes. Transfer pan to a rack. Cool loaf in pan 10 min.
3. Stir icing sugar with lemon juice in a small bowl until smooth. Brush glaze overtop warm loaf, letting glaze run down the sides. Let cool completely in pan.