Lemon loaf cake

Ingredients

• 2 cups all purpose flour
• 1 tsp salt
• 1 1/4 cups granulated sugar
• 3 tbsp fresh lemon juice
• 1 tbsp grated lemon zest
• 1/2 cup whole milk, room temp
• 4 eggs , room temp
• 3/4 cup unsalted butter , softened
• 3 tbsp vegetable oil
• 1 tbsp vanilla bean paste
• 2 tsp baking powder
• For the lemon glaze icing — 1 cup powdered sugar
• For the lemon glaze icing — 1-2 tbsp lemon juice
• For the lemon glaze icing — Splash of milk
• For the lemon glaze icing — 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and line a loaf pan with parchment paper.
3. In a bowl, whisk together, flour, salt, baking powder. Set aside.
4. In a bowl, combine, granulated sugar, Lemon zest. Use your fingers to rub them together until the sugar feels slightly moist and fragrant. Add the softened butter and beat until light and fluffy (about 3–4 minutes). Add the oil and mix until combined.
5. Add the eggs and mix until the batter is smooth. Then, mix in the vanilla bean paste and milk. Finally, add the lemon juice and mix everything together until well combined.
6. Add the dry ingredients, Mix on low speed until just combined. Do not overmix.
7. Transfer the batter to the prepared loaf pan and smooth the top.�Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. If the top browns too quickly, tent loosely with foil during the final 10–15 minutes.
9. Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely
10. In a small bowl, whisk together powdered sugar and lemon juice , milk until smooth and pourable.
11. Adjust consistency as needed. Stir in lemon zest if desired. Once the loaf is completely cool, drizzle the glaze evenly over the top.
12. Allow the glaze to set before slicing