Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened, plus more for greasing the pan
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (120ml) buttermilk
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons lemon zest, from about 2 large lemons
  • 1 1/2 cups (180g) powdered sugar
  • 3-4 tablespoons (45-60ml) lemon juice, freshly squeezed
  • 1/2 teaspoon lemon zest (optional, for extra zing)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then mix in the vegetable oil.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Stir in lemon juice and lemon zest.
  7. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more juice as needed. Add zest if using.
  10. Pour the glaze over the cooled loaf, letting it drip down the sides.
  11. Let the glaze set before slicing and serving.