# What You'll Need:
→ Lemon Loaf
01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons fresh lemon zest
09 - 0.25 cup fresh lemon juice
10 - 0.5 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
03 - In a large bowl, beat softened butter with sugar until light and fluffy, about 3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition.
05 - Stir in lemon zest, fresh lemon juice, and vanilla extract until evenly combined.
06 - Add half of dry ingredients to wet mixture and mix gently. Pour in milk, then add remaining dry ingredients; mix until just combined, avoiding overmixing.
07 - Transfer batter to prepared loaf pan and level the surface smoothly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If browning occurs too early, loosely cover top with foil after 40 minutes.
09 - Let the loaf rest in the pan for 10 minutes, then remove and cool completely on a wire rack.
10 - Whisk powdered sugar with 2 tablespoons fresh lemon juice. Add more juice to reach desired consistency.
11 - Drizzle icing over the cooled loaf and allow to set for 15 minutes before serving.
