Lemon Loaf with Icing

Lemon loaf (better as loaf than muffins):

1 ½ cups all-purpose flour

1 ¼ teaspoons baking powder

½ teaspoon salt

2 large eggs 

¾ cup sugar 

⅔ cup lite canned coconut milk (approx. half a can)

⅓ cup oil

1 lemon, zested

For lemon icing:

¾ cup powdered sugar (or 1 cup regular sugar + 1 tbsp corn starch blitzed)

Juice of remaining lemon (add 1/2 tbsp of remaining coconut milk or milk alternative if needed to thin the icing)

¼ teaspoon vanilla extract

Remaining lemon zest

Directions

Preheat your oven to 350ºF and line a loaf pan with parchment paper or foil.

In a large bowl, mix together the 2 eggs, sugar, coconut milk, oil,  juice of half a lemon, and half the lemon zest (about 1 minute).

Add the flour, baking powder and salt to the wet ingredients and stir just until combined. Some small lumps are okay; you do not want to overmix.

Scrape the batter into your prepared loaf pan and even it out.

Bake the lemon bread for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (if using a muffin tin, bake for 15-20 minutes instead, tops should still be light.)

Let the loaf cool in the pan for 15 to 20 minutes. 

Prepare the lemon icing.

When the top feels cool, separate the loaf from the paper (to allow the icing to spill on to the sides) and poke holes with a toothpick into the top of the loaf. Pour the lemon icing* over and let the icing set for a few minutes before slicing.

*Lemon Icing

In a bowl, mix the powdered sugar with lemon juice (half a lemon), vanilla, and optionally coconut milk/milk alternative to thin out or make less sour.