Description
This Delightfully Zesty Lemon Loaf is a moist, tender cake bursting with fresh lemon flavor, topped with a smooth, tangy lemon glaze. Perfect for breakfast, dessert, or a refreshing snack, this easy-to-make loaf combines a classic buttery cake base with bright citrus zest and juice for a bright, flavorful treat.
Ingredients
Scale
Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with vibrant citrus flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently just until combined to avoid overmixing, which can make the loaf dense.
- Fill the pan and bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the loaf: Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
- Prepare the lemon glaze: While the loaf cools, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
- Glaze the cooled loaf: Drizzle the lemon glaze evenly over the cooled loaf. Let the glaze set at room temperature before slicing and serving.
Notes
- For an extra boost of lemon flavor, brush the warm loaf with additional lemon juice before applying the glaze.
- This lemon loaf freezes very well; wrap it tightly in plastic wrap and store in the freezer for up to 2 months.
