Lemon Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/3 cup vegetable oil
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup milk
1/2 teaspoon vanilla extract
Lemon glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

1 Preheat the oven to 350°F (180°) C). Butter, flour a 9 x 5-inch loaf pan.
2 In a medium bowl, mix the flour with the baking powder and salt.
3 In a large mixing bowl, whisk together sugar, eggs, vegetable oil, lemon juice and lemon zest until combined.
4 Add the dry ingredients to the wet ingredients in two batches, alternating with the milk and vanilla extract.Mix until well combined.
5 Pour the dough into the prepared loaf pan and flatten the top. Gently tap the pan on the stovetop to release air bubbles.
6 Bake the bread for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer the cake to a wire rack to cool completely.

7 To make the lemon glaze, mix powdered sugar, lemon juice and lemon zest until smooth. Pour the glaze over the cooled bread, letting the glaze run down the sides.
Serve lemon bread at room temperature, slice and enjoy

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