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.
Preheat the oven to 170°C. Mix the melted butter, 200 g of sugar and lemon zest in a bowl. Add the eggs, flour and baking powder and mix again before adding the lemon juice.
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.