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It’s important that the wet ingredients are all at the same temperature (room temperature) for them to combine nicely. Remove from the fridge about 45 mins to an hour before using. Grease and lightly flour a 9x5-inch loaf pan. Preheat oven to 350°F.
Add all the wet ingredients to a large bowl. Add 2 tablespoons lemon zest. Briskly whisk together until completely smooth.
Add all the dry ingredients to a large bowl. Whisk together. Make a well in the center.
Pour wet ingredients on top of the dry ingredients and briskly whisk until it forms a smooth batter. Do not over-mix.
Pour and then smooth batter into prepared pan. Top with 2 tablespoons coarse sugar (just sprinkle on top; don’t press down). Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
Remove from oven and let cool in pan for 15 minutes before inverting onto a wire cooling rack. Let cool another hour before slicing. Don’t rush the cooling—the bread is still “baking.”
Place powdered sugar in a small bowl. Add a tiny pinch of salt and slowly whisk in 1 tablespoon lemon juice until a glaze consistency forms. Transfer the glaze to a plastic bag and cut off the tip. Pipe the glaze over the completely cooled bread.