This loaf is amazing. I love it. Lemony goodness all the way, especially the glaze.
- 1/2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons fresh lemon juice (~1 whole lemon)
- 1 tablespoon grated lemon zest (~ 1 whole lemon)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 2 tablespoons lemon juice (~ 1 whole lemon)
- 1/2 tbsp lemon zest (~ 1/2 a lemon)
- 2/3 cup confectioners’ sugar
- In a mixing bowl, cream margarine until fluffy, then add sugar and cream until incorporated. Beat in eggs, lemon juice and zest.
- Combine flour, baking powder and salt in a small bowl.
- Alternate adding dry ingredients and milk into creamed margarine.
- Pour into greased (or lined) 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. (While loaf is baking, combine glaze ingredients – mix well and set aside. The initial glaze recipe yielded a glaze that was too runny for my liking, so you might need to add more icing sugar if you want a thicker consistency glaze)
- Once loaf is done, allow it to sit in the pan for 5-10 minutes before transferring the loaf onto a cooling rack.
- While the loaf is still warm, drizzle with glaze. (**Tip – place the loaf + cooling rack over a large plate/ baking sheet while drizzling the glaze, for easy clean up)
This lemony loaf is good on its own, but even better with the lemon glaze. The glaze has a more concentrated lemon flavor compared to the subtle lemon flavor of the loaf, so they balance each other out well. The crumb on this bread was so soft, moist, and fluffy. Delicious, especially while still warm and fresh from the oven. The glaze also dried nicely after the loaf cooled, so cutting the loaf was fairly easy.
It’s a keeper! Perfect for potlucks too!