One-Bowl Lemon Bread

1. Preheat the oven to 325 degrees F (165 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with non-stick spray.
   

2. Whisk together sugar, eggs, olive oil, 2 tablespoons lemon zest, 1/4 cup lemon juice, and vanilla extract together in a large bowl until thoroughly combined. Add in 1 cup flour, baking powder, and 1/2 teaspoon salt and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining 1 cup flour and mix until just combined.

3. Pour batter into the prepared pan and tap the pan on the counter a few times to remove large air bubbles. 

4. Bake in the preheated oven until the top springs back lightly when touched, 60 to 65 minutes. A toothpick inserted near the center should come out clean. Allow bread to cool in the pan for 30 minutes before removing to a wire rack to cool completely.

5. To make icing, whisk powdered sugar, 2 tablespoons lemon juice, cream, 1/4 teaspoon zest, and 1 pinch salt together in a small bowl until smooth. Pour icing over cooled bread and allow it to set before slicing.

Cook's Note:

You can use vegetable or canola oil in place of the olive oil, if desired. This loaf can also be baked in a 9x5-inch loaf pan. Adjust your bake time accordingly–and start checking for doneness about 5 to 10 minutes earlier.