Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, then add eggs one at a time, and mix in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Grease a 9×5-inch loaf pan and pour the batter in, spreading it evenly.
- Bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Prepare the glaze by mixing powdered sugar and lemon juice, then drizzle over the cooled loaf.
Notes
- Ensure not to overmix the batter to keep the loaf light and fluffy.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian