A lemony loaf with an crumbly topping and fresh fruit. It was the perfect light dessert for our BBQ on Saturday night! And the perfect light breakfast on Sunday.
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For the topping:
- ¼ cup plus 2 tablespoons flour
- ¼ cup granulated sugar
- pinch of salt
- 2 tablespoons butter, melted
For the loaf:- 1½ cups flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 5-oz can evaporated milk
- ⅓ cup vegetable oil
- 2 teaspoons lemon zest
- 2 large eggs
For the glaze:- ½ cup confectioners sugar
- 3 teaspoons lemon juice
- Preheat oven to 350º and grease a 4′ x 8″ loaf pan. In a small bowl, combine flour, sugar, salt. and butter for the topping. Set aside.
- In a medium bowl, stir the flour, sugar, baking powder, and salt together.
- In a large bowl, whisk evaporated milk, oil, zest, and eggs, add dry ingredients and stir until just combined. Pour into prepared pan, and sprinkle with reserved topping. Press down gently with fingertips. Bake for 60 minutes, check for doneness with a toothpick inserted into the center, you may need to bake for an additional 5 to 10 minutes – I did.
- When finished, remove from oven and cool on a wire rack for 15 minutes. Run a knife along the edges, and turn loaf out of pan. Let cool completely.
- Whisk the confectioners sugar and lemon until smooth, drizzle over loaf.
