Lemon Loaf with a Sweet Crumb Topping
- 1/4 cup plus 2 tablespoons flour
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons unsalted butter - melted
- 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
- 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.
- Preheat your oven to 350 degrees and lightly grease and flour your 8" loaf pan and set aside.
- In your large bowl mix together your flour, sugar, baking powder and salt.
- In your medium bowl whisk together the evaporated milk, oil, lemon zest and eggs.
- Add your egg and milk mixture to the dry ingredients and mix until just combined - I just used the whisk and it worked perfect!
- Pour the batter into your greased pan.
- Evenly distribute your crumb topping on top of your unbaked loaf
- Bake for 1 hour - or until you insert a toothpick and it comes out clean.
- Do not bake over 1 hour and 10 minutes - mine was done right at 1 hour.
- Once done, remove from oven and let cool for 10 minutes before transferring to a wire rack to completely cool.
- Once your loaf has completely cool combine your lemon juice and icing sugar and mix well with a fork.
- Drizzle evenly over your lemon loaf.
- 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/
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