Lemon Loaf

Notes

Lemon lovers, beware – these are divine. Perfect as a dessert, or pop these little gems in the microwave to warm up in the morning and enjoy with your morning coffee.
I usually make double, maybe even triple, the glaze because everyone loves it
Poke holes on the top of the loaf and drizzle the glaze over for more lemon flavor inside of the loaf.
If you’re using mini loaf pans, I recommend placing them on a baking sheet to bake. It’s easier to cover halfway and ensures they cook evenly.

1.	Preheat the oven to 350°. Spray your loaf pan or mini loaf pans with cooking spray.
2.	Using a stand mixer, beat the butter and sugar until well combined. Add eggs and vanilla and mix well. Add lemon juice and zest.
3.	In a separate bowl, sift the flour, baking powder and salt.
4.	Add the dry ingredients into the wet, alternating with the milk, mixing well after each addition.
5.	Pour the batter into the pan(s) of your choice and bake for about 30-40 minutes for mini loaf pans, or 40-50 minutes for a whole pan. Cover with aluminum foil about halfway through to prevent the top from getting too brown. Allow to completely cool in the pan before glazing it, about 20 minutes. Move to wire rack.
6.	MAKE THE GLAZE:
7.	Stir the lemon juice and powdered sugar together in a small bowl.
8.	Place wire rack on a baking sheet. Drizzle or pour the glaze onto the cooled loaf(s).