Summer is the season of citrus. Here’s an easy and delicious recipe for lemon loaf to brighten your day. Perfect with coffee or tea or just by itself. Try to eat only one piece. I dare you.

Lemon Loaf

Serves 6-8

Prep time 25 minutes, Cook time 60 minutes

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon iodized salt
• 1/4 cup butter, room temperature
• 1.25 cups granulated sugar
• 2 eggs, room temperature
• 1/4 teaspoon almond extract
• 3/4 cup milk, room temperature
• 2 tablespoons grated lemon zest (approximately 3 lemons)
• 6 tablespoons lemon juice, divided (use the 3 lemons you zest)
• 1/4 cup granulated sugar

Directions

Preheat your oven to 325 degrees F. Grease and flour a loaf pan.

In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside. Then, using an electric mixer, beat the butter and 1.25 cups of granulated sugar until it becomes light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. After the eggs, beat in the almond extract.

Pour in the flour mixture and milk. Mix until incorporated. Next, fold in the lemon zest and 4 tablespoons of lemon juice (2 lemons). Pour the batter into the loaf pan.

Bake in your preheated oven for approximately 60 minutes. Check to see if it’s done by inserting a toothpick into the middle of the loaf. If it comes out clean, the loaf is ready.

Mix the remaining 2 tablespoons of lemon juice (1 lemon) with the 1/4 cup of granulated sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot loaf. Allow the loaf to stand for 10 minutes in the pan before removing it. Finally, let cool before serving.