Lemon Loaf with a Sweet Crumb Topping
Serves: 1 Loaf
Crumb Topping
  • 1/4 cup plus 2 tablespoons flour
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter - melted
Lemon Loaf
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 5 oz can evaporated milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons lemon zest
  • 2 eggs
  • 1/2 cup powdered sugar
  • 3 teaspoons lemon juice
Crumb Topping
  1. In your small bowl mix together the flour, sugar, salt and melted butter with a fork until it has a crumb like texture - set aside.
Lemon Loaf
  1. Preheat your oven to 350 degrees and lightly grease and flour your 8" loaf pan and set aside.
  2. In your large bowl mix together your flour, sugar, baking powder and salt.
  3. In your medium bowl whisk together the evaporated milk, oil, lemon zest and eggs.
  4. Add your egg and milk mixture to the dry ingredients and mix until just combined - I just used the whisk and it worked perfect!
  5. Pour the batter into your greased pan.
  6. Evenly distribute your crumb topping on top of your unbaked loaf
  7. Bake for 1 hour - or until you insert a toothpick and it comes out clean.
  8. Do not bake over 1 hour and 10 minutes - mine was done right at 1 hour.
  9. Once done, remove from oven and let cool for 10 minutes before transferring to a wire rack to completely cool.
  1. Once your loaf has completely cool combine your lemon juice and icing sugar and mix well with a fork.
  2. Drizzle evenly over your lemon loaf.
  3. Store in an air tight container up to a week.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/lemon-loaf-sweet-crumb-topping/