Classic Lemon Loaf
A moment of silence for...hands down, the easiest loaf you can possibly make!
Ingredients that you probably have in the pantry already. Flour, milk, sugar, eggs, butter and lemons!
I received a large bag of lemons from my cousin, Stefani, she has a lemon tree in her backyard and right now there are tons! We also have a neighbor with a large lemon tree in their front yard and my Dad just goes and grabs a large bag full on the weekly. Its kinda funny! I almost think my Dad is the only one taking advantage because that tree stays full of lemons. Mind you...they're friends, he has permission so we're good.
Basically, what I'm trying to say is..lemons are everywhere. They're are available all year long, but some of the peculiar lemons are in season from winter to spring.
I'm here to tell you..stop buying lemon loaves from Starbucks, if that's your thing. (If not, ignore that comment).
But, you really just have to try this and trust me you won't regret it!
Classic Lemon Loaf
2 cups all purpose flour
1 tsp baking powder
½ tsp kosher salt
3 lemons zested
3 tbsp lemon juice
1 ½ cups granulated sugar
1 stick unsalted butter, room temperature
½ cup of milk
¾ cup confectioners sugar
1 tbsp lemon juice
Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch loaf pan with nonstick spray.
In a separate bowl, sift together the flour, salt and baking powder. Set aside
Using a stand mixer with paddle attachment, beat the room temperature butter, sugar, eggs, lemon zest, and lemon juice.
Start pouring in the flour mixture and milk in batches until all combined.
Bake for 60-65 minutes or until an inserted toothpick comes out clean.
Let the loaf sit for about 30 minutes and drizzle on the glaze while it's warm.
In a small bowl, stir together the lemon juice and confectioners sugar until slightly thick and smooth.
Note: If the glaze is too thick, add 1 tsp more of lemon juice.