A delightful lemon loaf with a tangy glaze, perfect for any occasion.
Preheat your oven to 180°C (355°F) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.
Using parchment paper makes it easier to remove the loaf after baking.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shells in the batter.
Mix in the zest and juice of the lemons.
Zest the lemons before juicing for convenience.
In another bowl, combine the flour, baking powder, and salt. Gradually fold this into the wet mixture.
Fold gently to avoid overmixing, which can make the loaf dense.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 60 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
Cooling the loaf slightly in the pan helps it set before transferring.
Mix the icing sugar with the juice of one lemon to create the glaze.
Adjust the glaze consistency by adding more sugar or lemon juice as needed.
Poke holes into the loaf with a toothpick and pour the glaze over the top, allowing it to soak in.
Pour the glaze slowly to ensure even coverage.
Slice and serve the loaf, enjoying its delightful lemon flavor.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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