A delightful citrus-infused loaf cake with a tangy lemon glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
Grease a standard loaf pan with butter or line it with parchment paper.
Using parchment paper makes it easier to remove the loaf after baking.
In a mixing bowl, combine the flour, baking powder, and salt.
Sifting the dry ingredients together can help avoid lumps.
In another bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time, followed by the milk and grated lemon peel.
Adding eggs one at a time ensures better incorporation.
Gradually mix the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the minimum baking time to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
In a small bowl, mix the confectioners' sugar, lemon juice, and melted butter to make the glaze.
Adjust the glaze consistency by adding more sugar or juice.
Drizzle the glaze over the cooled loaf and let it set before slicing.
For a decorative touch, sprinkle lemon zest over the glaze.
Slice and serve your Zesty Lemon Drizzle Loaf. Enjoy!
Serve with a dollop of whipped cream for an indulgent treat.
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