The process:
Step 1: In a large bowl, mix 1 cup of sugar and 2 teaspoons of lemon zest. Mix well until you see that the lemon zest has infused its oil with the sugar.
Step 2: After the first step, add 1/2 cup of softened butter. Make sure that your butter is softened and not melted. Mix well.
Step 3: Add the 2 tablespoons of veg oil, and then mix well. Once done, you can switch to a whisk and continue mixing until you get a pale and fluffy consistency.
Step 4: Add eggs, but do it one at a time. Make sure to mix well until smooth. Once done, add lemon juice and mix well. Scrape the sides and bottom of the bowl.
Step 5: Add dry ingredients. It’s better to sift them before adding them to get a better consistency.
Step 6: Lastly, add milk and fold. Use your whisk and mix.
Step 7: Pour the creamy batter into a loaf pan with parchment paper. Bake in a preheated oven at 320℉ for around 40-50 minutes.
Step 8: Once done, let it cool down, and then remove the parchment paper. While waiting, it’s time to whip up the glaze.
Step 9: Mix 2 tbsp. lemon juice and 1/3 cup icing sugar together. Then, pour over your lemon loaf. Garnish with lemon zest.
