Using a stand mixer (or a hand mixer + large bowl), whip together sugar, olive oil, milk, eggs, vanilla extract, and lemon extract on medium speed until smooth, about 2-3 minutes.
1 cup granulated sugar, 1/2 cup olive oil, 1/4 cup milk, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon extract
Drop mixer speed to low and slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
Remove bowl from mixer. Add lemon zest to bowl and use a spatula to gently fold it into the batter.
2 tablespoons lemon zest
Pour batter into prepared loaf pan. Batter should be thin enough that it settles easily within the pan. If not, tap the tap a few times on the counter to even it out and release any air bubbles. Make a small, lengthwise cut, about 1/2 inch deep, along the center of the bread.
Bake bread for 50-55 minutes or until a tester toothpick comes out clean. Tip: Check the bread after 30-35 minutes. It if appears top is getting too brown, cover pan with a piece of aluminum foil for the remaining 20-25 minutes.
Allow bread to cool in the pan for 15-25 minutes, then transfer to a wire cooling rack to cool completely.
For the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
1 cup powdered sugar, 1 tablespoon lemon zest, 1/4 cup lemon juice
If you’d like the frosting to be thinner, add a small splash of lemon juice until desired consistency is reached. If you’d like the frosting to be thicker, add 1 tablespoon powdered sugar at a time until frosting is thick enough.
Putting it All Together
Once bread has cooled, drizzle lemon glaze on top.
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