Lemon Loaf

Preheat the oven to 325°F (320°F) on a convection/fan setting, or 350°F (350°F) if using a conventional oven. Grease and line an 8 × 4 in loaf tin with parchment paper.

In a large bowl, combine the granulated sugar, lemon zest, lime zest, orange zest, and grated ginger. Rub the mixture with your fingertips until the sugar feels like damp yellow sand; let it rest for 15 minutes so the zest oils infuse the sugar.

Add the egg and olive oil to the sugar‑zest mixture. Whisk until fully incorporated, then let the batter sit for 5 minutes; the sugar should dissolve completely.

Stir in the almond milk, mixing until the liquid is evenly distributed.

Sift the all‑purpose flour, baking powder, and salt together. Add the sifted dry ingredients to the wet mixture along with the combined lemon and lime juices. Mix gently until the batter is smooth and no flour pockets remain.

Pour the batter into the prepared loaf tin, smoothing the top with a spatula.

Bake for 55–60 minutes, or until the loaf is golden brown and springs back lightly when the top is pressed. An inserted toothpick should come out clean.

While the loaf bakes, prepare the lemon‑lime syrup: combine the lemon juice, lime juice, and powdered sugar in a small bowl and whisk until smooth.

When the loaf is done, remove it from the oven and let it rest in the tin for 10 minutes. Then, using a thin skewer, poke holes evenly across the surface.

While the loaf is still warm, spoon the citrus syrup over it, allowing the liquid to soak into the holes and the edges.

Transfer the loaf to a wire rack and let it cool completely before slicing.

Optional glaze: whisk together a few tablespoons of runny Greek yogurt, additional powdered sugar, and a splash of lemon juice until smooth; drizzle over the cooled loaf just before serving.