Lemon Loaf with Lemon Icing Drizzle
  • LOAF
  • 1 cup white sugar
  • ½ cup butter softened
  • 2 eggs
  • 1½ cups flour
  • 2 tsp. baking powder
  • ¼ tsp salt
  • zest of 1 large or two medium lemons
  • ½ cup milk
  • ⅓ cup granulated sugar
  • Juice of one lemon
  • OR....
  • DRIZZLE (optional)
  • 1 cup icing sugar
  • 2 Tbsp. softened butter
  • freshly squeezed
  • 1 Tbsp. lemon zest
  • Milk
  1. LOAF
  2. Preheat oven to 350F. Spray a 8 x 4-inch loaf pan with cooking spray, or grease and flour the pan; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time.
  5. In a separate bowl combine the flour, baking powder, salt, and zest. Stir with a fork or whisk to combine.
  6. Gradually stir flour mixture into creamed mixture alternately with milk, beating gently after each addition until just combined. Don't overbeat.
  7. Pour into loaf pan. Bake for 50 - 60 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 15 minutes before removing from the pan to cool completely.
  9. GLAZE
  10. Blend the ⅓ cup granulated sugar and the juice of one lemon in a small saucepan. Heat gently to dissolve and spoon over the loaf/bread while it is still warm and before removing from the pan.
  11. OR
  12. DRIZZLE (optional)
  13. Put icing sugar and softened butter in a mixer and blend until well combined.
  14. Gradually add enough milk to make a medium consistency frosting.
  15. Using a spoon drizzle frosting over completely cooled loaf.
  16. Slice and enjoy!
Be sure to let the drizzle or glaze set up and dry a bit before wrapping the bread or you'll have a bit of a mess!
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/lemon-loaf/