Ingredients

• Lemon Loaf Cake
• 1 1/2 cups (195g) flour
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 cup (200g) Granulated sugar
• 1 cup (210g), room temperature and sliced into tablespoons Unsalted butter
• 2 teaspoons Vanilla extract
• 3 large, room temperature Eggs
• 2 tablespoons Vegetable oil
• 1/4 cup (65ml), room temperature Milk
• 2 tablespoons Lemon zest
• 2 tablespoons Lemon juice
• Lemon Icing
• 1 cup (110g) Powdered sugar
• 1 tablespoon Lemon juice
• 1 tablespoon (or 2 tablespoons heavy cream) Milk (or heavy cream)

Instructions

1. Begin by preheating the oven to 350°F (175°C) and preparing an 8.5×4.5-inch baking pan by greasing it and lining it with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and sugar. Add the room temperature butter and mix on medium speed until smooth and well combined.
3. In a separate bowl, blend together the vanilla, eggs, oil, milk, lemon zest, and lemon juice.
4. Incorporate the wet ingredients into the dry mixture, stirring thoroughly until fully combined.
5. Pour the batter into the prepared baking pan, ensuring it is evenly spread. Bake for approximately 1 hour to 1 hour and 10 minutes, or until the surface is golden brown and has a deep crack down the center.
6. Allow the cake to cool for about 45 minutes at room temperature before applying the icing.
7. In a bowl, whisk together the powdered sugar, lemon juice, and milk or cream until a smooth consistency is achieved. For a more opaque icing, heavy cream is recommended.
8. The icing should resemble glue in consistency. If it's too thin, gradually add a couple of spoonfuls of powdered sugar. If it's too thick, incorporate small splashes of milk or cream until desired consistency is reached.
9. Once the loaf cake has cooled, remove it from the pan and drizzle the icing on top.

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