In a large bowl, mix together the eggs, milk, sugar, oil, lemon zest and lemon juice. Set aside.
In another bowl, stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, being careful not to over mix.
Spray a 9x5 inch loaf pan with non-stick baking spray containing flour or grease the pan well with butter. Pour the batter into the pan.
Bake about 35-40 minutes. Baking times vary, so keep an eye on your bread. The bread is done when a toothpick or skewer inserted in the center comes out "mostly" clean. A couple of moist crumbs are okay.
Cool the bread in the pan for 5 minutes. Remove from pan and cool on a wire rack.
Lemon Glaze Directions:
When the bread is cool, whisk the glaze ingredients together in a small bowl, adding enough lemon juice to make a smooth, pourable consistency. Drizzle the glaze over the cake.
Slice and serve.
Sharon's Expert Tips:
You can use either Meyer or regular lemons. For a delicious change of pace, you can also substitute lime juice or even fresh orange juice for the lemon zest and juice in this recipe.
If you are using either a dark metal pan or a glass baking dish, reduce the oven temperature by 25 degrees and start checking the bread for doneness at about 30 minutes.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.