Lemon loaf

Simple, easy, tangy, well there are many things you can think of when you see this recipe ^^.

I'm always in love with the taste and smell of the lemon, it's so refreshing. You can make many kinds of sweet and dessert from this little yellow fruit. Actually one of my all time favorite dessert is lemon meringue pie ^^, both sweet and tangy at the same time. But making pie takes time, so if I want to eat something quick, cake is a better choice. I love making cake (you can see that I have a lot of cake recipes in my blog, haha), it's easy and if you don't have to make the frosting or butter cream it's really, really quick. So, this loaf is in the quick cake category ^^, only mix, bake and cover it with simple icing sugar glaze, it's quicker than making a batch of cookie! This loaf contains a lot of lemon zest and juice, it's so fragrance and it comes with lovely tangy taste (plus, the cake is very soft too). You can see small yellow flakes of lemon zest everywhere in the cake, so you can imagine that they will give you delicious lemon taste every bite that you eat. 
I think simple hot black tea is suitable for this fragrance loaf, as the bitterness from the tea deepen the lemon taste. 
Ps. if you don't want to make glaze, it's Ok, the loaf is still great without it.

 Lemon loaf

Makes 1 medium loaf

Cake
190g ....................... All purpose flour
1tsp ........................ Baking powder
................................ A pinch of salt
125g ....................... Unsalted butter
180g ...................... Granulated sugar
2 ............................. Eggs
1 1/2tsp ................. Vanilla extract
30ml ...................... Lemon juice
................................. Zest from 2 lemons
120ml ..................... Milk
Glaze
15ml ........................ Lemon juice
120g ........................ Icing sugar
1-1 1/2tsp ............... Water

Preheat the oven to 190°C
Line 9x5inch loaf pan (I use 11x4 inch long loaf pan^^) with baking paper.
Sift the all purpose flour with baking powder, set aside.

 Beat the butter with salt until soften, add the granulated sugar and beat until light in color.
Add the zest, beat to combine, add the vanilla extract and lemon juice, beat to combine, add the eggs and beat to combine.

 Pour 1/3 of the flour into the bowl, fold to combine. Pour half of the milk into the bowl and beat to combine.
Pour half of the rest of the flour into the bowl, fold to combine.
Pour the rest of the milk, fold to combine, pour the rest of the flour into the bowl and fold to combine.

Put the batter into the prepared pan, and bake for 45-55 minutes or until a toothpick insert into the center come out clean (cover with aluminium foil after baking halfway to prevent over browning). 
Remove from the oven and let the cake cool on a wire rack.
For glazing:
Mix the lemon juice and icing sugar together add water until you get the right consistency.
Cover the top of the cake with the glaze, let the glaze set before cutting.  

Lemon loaf