Lemon Loaf with Lemon Icing

Tools Used: Perforated Baking Sheet, Large Loaf Mold (Stainless Support), Citrus Press, Mini Whisk, Stainless Mixing Bowl, Blender Spatula, FRENCH PANTRY Meyer Lemon Oil, Le Petite Grate, Mini Round Mold

Ingredients

• Loaf

  • 1 1/2 cups flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsalted butter, melted (at room temperature)

  • 1/4 cup FRENCH PANTRY Meyer Lemon Oil

  • 1 tablespoon lemon juice

  • 1 cup sugar

  • 3 large eggs

  • 1 teaspoon vanilla

  • 1 tablespoon lemon zest

  • 1/2 cup sour cream or buttermilk

  Lemon Icing

  • 1 cup powdered sugar

  • 1 tablespoon lemon juice

  • 1-2 tablespoons milk, adjust as needed for consistency

Directions

• Loaf

  • Preheat the oven to 350 degrees F.  Place the Large Loaf Mold supported by the Stainless Frame on a Perforated Baking Sheet.  

  • In the Stainless Mixing Bowl, combine the flour, baking powder, baking soda, and salt.  Whisk together and set aside.  

  • In a large mixing bowl, with an eclectic mixer on medium speed, mix the sugar and eggs for 2 minutes.  Add the melted butter and the oil.  Mix to incorporate.

  • Add the vanilla, lemon oil, and lemon zest, and lemon juice.  Mix on medium speed until all ingredients are combined.  

  • Add in the sour cream and mix well.    

  • Add the dry ingredients to the wet, approximately 1/2 of the mixture.  Mix until almost incorporated and add more.  Continue until all the flour is incorporated in the wet mixture but finish with a spatula when there is a little bit of dry flour left behind.  

  • Pour the mixture into the Large Loaf Mold.  Bake for 35-40 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch.  

  • Cool completely and unmold.  

  • Once the loaf is cool, prepare the glaze by mixing all ingredients together.  

  Lemon Icing

  • In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.  Add in more powdered sugar or milk as needed for desired consistency. 

  • Drizzle over the top of the loaf.  using the back of a spoon or a flexible spatula to remove any seeds or large pull from the sauce. 

* Lemons are in season and it is one of my favorite flavors and it reminds me of Spring. The FRENCH PANTRY Meyer Lemon Oil makes this loaf amazing.  It reminds me of the Lemon Loaf at Starbucks.  This recipe is the perfect size for the Large Loaf Mold.  

Top with the Lemon Icing and thinly sliced lemons.  

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Download the recipe here.