My ultimate lemon loaf recipe: a very lemony and moist bread. It can be topped with a lemon icing, or infused with a lemon syrup.
As soon as the lemon bread is at room temperature, prepare the glaze by mixing the icing sugar with the lemon juice.
Place a plate under the cooling rack and unwrap the loaf. Pour the icing over the loaf.
Using a knife or a spatula, even out the icing so that the surplus falls onto the plate. The goal is to end up with a thin icing layer.
Place the oven and cooling rack back in the oven and bake for 8 min at 100°C (210 F) to dry the icing. The icing should now be silky to the touch.