Description
This Easy Lemon Loaf is a moist, tangy sweet bread perfect for brightening up any snack time or dessert. Filled with fresh lemon zest and juice, this loaf is topped with a luscious lemon glaze for an extra burst of citrus flavor. Simple to make and baked to golden perfection, it’s an ideal treat for lemon lovers looking for a quick and delicious homemade loaf.
Ingredients
Scale
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice (more if needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the Lemon Loaf Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice for bright citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; be careful not to overmix to keep the loaf tender.
- Bake the Lemon Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness with extra lemon juice if needed.
- Glaze the Loaf: Once the loaf is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for added sweetness and tang.
- Serve: Slice the lemon loaf into 8-10 pieces and enjoy the moist, flavorful treat.
Notes
- Use fresh lemons for the best flavor in both zest and juice.
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter to avoid a dense loaf.
- You can substitute whole milk with buttermilk for a slightly tangier flavor.
- The glaze can be adjusted in sweetness and consistency by adding more powdered sugar or lemon juice.
- Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- This loaf can be frozen unglazed, wrapped tightly, for up to 2 months; thaw before glazing.
