- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 Tablespoons butter , at room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup fresh lemon juice
- ½ teaspoon finely grated lemon zest
- ½ cup vegetable oil
- 1 cup confectioner's sugar (powdered) use more, as needed to thicken
- 1 Tablespoon water use more, as needed, to thin icing
- ½ teaspoon lemon juice use more, as needed, to taste
- ¼ teaspoon vanilla extract
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Preheat your oven until it registers 350° Fahrenheit.
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While the oven preheats, whisk together all-purpose flour, baking soda, baking powder and salt in a mixing bowl.
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In a separate bowl (or the base of a stand mixer), beat the eggs, sugar, butter, vanilla extract, lemon extract and lemon juice until thoroughly combined.
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Add the dry ingredients, a little at a time, to the egg mixture; beat till smooth. Add oil and mix well. Pour batter into a well-greased 8½" x 4½" loaf pan.
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Bake at 350 degrees for 45-50 minutes, or until a toothpick (stuck in the middle of the loaf) comes out clean. Remove the pan from the oven and allow it to cool completely on a wire rack. Carefully remove the bread from the pan when cooled.
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While the bread is cooling down, make the lemon glaze. To make the glaze, measure the glaze ingredients into a bowl. Mix them on low using an electric mixer (or whisk) until the glaze is smooth and lump-free. Do NOT glaze the loaf while it is hot! Wait until it has cooled down to room temperature and then spread (or drizzle) the top of the loaf, to cover. Let the loaf sit until the glaze firms up and then carefully slice the bread into 8 pieces and serve. NOTE: If the glaze is too thin, add a little bit more powdered sugar. Too thick? Add a tiny bit more water until it reaches the consistency you desire.
**Recipe adapted from the book "Top Secret Recipes Unlocked", by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group