Lemon Loaf Pound Cake

Updated: April 16, 2020 (new pics added)

When a recipe has that special 'somethin' somethin' (a culinary technical term, clearly), you know it's a dish that I'll make over and over and over again. This lemon loaf is one of those recipes. I've been making it for years and today, my 16-year-old daughter and I made a double batch.  Ohhh yes. It's a good day to be my stomach! 

I adore the smell and taste of fresh lemons. With lemons (as well as Parmesan and basil), fresh is always better! That bottled 'lemon juice' doesn't remotely taste like the real thing and you miss out on the fresh lemon zest!

This is an awesome loaf that's a bit tangy and sweet and it's crunchy/sugary/lemony topping is the best part! So, go on and make this loaf - and try not to eat it all!

1 large lemon
2/3 cup milk
1 tbsp lemon juice OR white vinegar
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine, softened
1 1/4 cup white sugar
2 eggs
1 tsp vanilla

Glaze Ingredients
3 tbsp lemon juice (obtained from lemon in loaf ingredients)
3/4 cup icing sugar, sifted

Preheat oven to 350F. Line a loaf pan with parchment paper so some of the paper hangs over each long side (makes it easy to remove the loaf later). Or, grease the bottom of a 9x5-inch loaf pan. Set aside.

Zest entire lemon (I use a micro planer for very fine zest). Cut lemon in half and juice it. Measure out 3 tbsp of lemon juice and set aside for glaze.

In a small bowl combine milk and 1 tbsp lemon juice (if you were able to get more than 3 tbsp from the one lemon. If not use white vinegar). Set milk mixture aside. You're now making 'homemade buttermilk'.

In a medium bowl, combine flour, baking powder, salt and lemon zest. Mix well.

In a large bowl, beat butter and white sugar together until smooth. Add eggs, vanilla and milk. Add flour mixture and gently combine. Do not over mix or you'll have dense bread.

Pour batter into prepared loaf pan and bake for approximately 50-60 minutes or until a toothpick inserted into the centre of the loaf comes out clean. The top of the loaf will look moist and cracked -- that's good!

Meanwhile, prepare glaze: In a small bowl, combine 3 tbsp of lemon juice with 3/4 cup sifted icing sugar.

Using a wooden skewer (or something similar) poke holes all over the top of the warm loaf (go about halfway through the loaf). 

Drizzle glaze over loaf and allow loaf to cool for 10 minutes. 

Run a knife around the outside edge of the loaf tin then turn loaf out onto a cooling rack (turn it right-side up immediately).

Finally, try to remember that sharing is caring. Share at least a few slices with loved ones. :)

Inspired by: http://www.mama-knows.com/recipes/homemade-lemon-loaf-pound-cake.html