A delightful lemon loaf with a tangy glaze, perfect for brunch or an afternoon treat.
Preheat your oven to 325°F (165°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Room temperature butter creams more easily, resulting in a smoother batter.
Beat in the eggs one at a time, followed by the milk and grated lemon zest.
Adding eggs one at a time ensures they incorporate evenly into the batter.
Sift together the flour, salt, and baking powder, then gradually mix into the wet ingredients.
Sifting the dry ingredients prevents lumps and ensures even distribution.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf a few minutes before the minimum baking time to avoid overbaking.
While the loaf bakes, prepare the glaze by dissolving powdered sugar in lemon juice over low heat.
Stir constantly to prevent the sugar from burning.
Once the loaf is baked, pour the glaze over the hot bread and let it cool completely on a rack before serving.
Pouring the glaze while the loaf is hot allows it to soak in, enhancing the flavor.
Slice and serve your Zesty Lemon Loaf, and enjoy the burst of citrusy goodness.
Use a serrated knife for clean slices.
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