# What You'll Need:
→ Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons fresh lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract
→ Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Incorporate eggs one at a time into the creamed mixture, mixing well after each addition.
05 - Stir in fresh lemon zest, lemon juice, and vanilla extract until fully blended.
06 - Add half of the dry ingredient mixture to the wet ingredients, mixing gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined without overmixing.
07 - Pour batter into the prepared pan and smooth the surface. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. If browning occurs too soon, loosely cover with foil after 40 minutes.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with 2 tablespoons lemon juice. Adjust lemon juice quantity for desired consistency.
10 - Drizzle the lemon icing evenly over the cooled loaf and let set for 15 minutes before slicing.
