# What You'll Need:
→ Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons fresh lemon zest (from 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 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 Make It:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - Using an electric mixer or whisk, beat the softened butter and sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Stir in lemon zest, fresh lemon juice, and vanilla extract until fully incorporated.
06 - Add half of the dry ingredients to the wet mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Mix until just combined to avoid overmixing.
07 - Pour batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 40 minutes.
09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons of fresh lemon juice. Adjust with additional lemon juice to achieve desired consistency.
11 - Drizzle the icing over the cooled loaf and allow it to set for 15 minutes before slicing.
