Description
A delightful and simple dessert that combines lightness with rich lemon flavor, perfect for gatherings or a cozy afternoon treat.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tbsp cornstarch
- 1½ tsp baking powder
- ½ tsp salt
- 2 tbsp lemon zest
- 1 cup sugar
- ½ cup butter, room temperature
- 2 eggs + 1 egg yolk, room temperature
- 1 tbsp canola oil
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup half and half
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- 1 tbsp half and half (for glaze)
Instructions
- Preheat oven to 350°F and grease a loaf pan with non-stick baking spray or line with parchment paper.
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a mixer, rub lemon zest into the sugar, then cream with butter for 3–4 minutes.
- Add eggs and egg yolk one at a time, mixing after each addition.
- Mix in canola oil, lemon juice, and vanilla until well combined.
- On low speed, alternate adding half the dry ingredients, then the half and half, then the rest of the dry ingredients. Mix just until combined.
- Gently stir the batter by hand, ensuring everything is well mixed.
- Pour into the prepared pan.
- Bake for 45–50 minutes, or until a toothpick comes out with moist crumbs.
- Cool in the pan for 10–15 minutes, then remove from pan and cool completely on a rack.
- To make the glaze, whisk powdered sugar, lemon juice, and half and half until smooth.
- Drizzle over cooled loaf and let sit for 15–30 minutes before serving.
Notes
Store the bread at room temperature wrapped in plastic wrap for 3-4 days or freeze it tightly wrapped for longer storage. Feel free to adapt the recipe with seasonal ingredients or different citrus fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg