Extra Moist Lemony Lemon Loaf

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cup Granulated sugar
  • 1/2 cup Icing sugar
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on shelovesbiscotti.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon lemon zest
• ½ cup unsalted butter, room temperature
• 1¼ cup granulated sugar
• 3 eggs, room temperature
• ½ cup lemon juice
• ½ cup milk, room temperature
• ½ cup sifted icing sugar
• ¼ cup lemon juice

Directions

• Preheat the oven to 350℉ (175°C) .
• Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
• Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
• In a large mixing bowl (of stand mixer) beat butter on medium speed for 2-3 minutes.
• Gradually add the sugar and continue beating for another 2-3 minutes.
• Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
• Add lemon juice (the batter will curdle).
• Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
• If using add-ins, combine gently at this point.
• Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
• Transfer pan to a rack where it can cool down for about 15 minutes.