Glazed Lemon Loaf Recipe

ByEmma

Looking for a moist, zesty, and delicious treat to brighten up your day? This Glazed Lemon Loaf is the perfect balance of tart and sweet, with a refreshing lemon flavor that will leave you craving more. Whether you’re hosting a gathering or simply need a delightful snack, this recipe is sure to impress!

Ingredients

For the Lemon Loaf:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk (or buttermilk for a tangier flavor)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest (from 1 lemon)
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

Step 2: Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a separate bowl, beat the butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step is crucial for a soft and airy loaf, so take your time!

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until everything is fully combined.

Step 5: Combine the Wet and Dry Ingredients

Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing to keep the loaf light and tender.

Step 6: Bake the Lemon Loaf

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should have a golden brown color and a slightly domed top.

Pro Tip: If you notice the loaf is browning too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.

Step 7: Make the Lemon Glaze

While the loaf is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest. Adjust the consistency by adding more sugar if it’s too runny or more lemon juice if it’s too thick.

Step 8: Glaze the Loaf

Once the lemon loaf has completely cooled, drizzle the glaze generously over the top, allowing it to drip down the sides for that perfect finish.

Serving and Storing

  • Serving: Slice the loaf into generous pieces and serve with a cup of tea or coffee for the perfect snack.
  • Storing: Store the glazed lemon loaf in an airtight container at room temperature for up to 4 days. It also freezes well for up to 3 months—just wrap it tightly in plastic wrap before freezing.

Pro Tips:

  • Lemon Zest: Make sure to zest the lemon before juicing it! Zesting first ensures you don’t lose any of the flavorful oils.
  • Buttermilk Substitution: For a richer, tangier loaf, try substituting buttermilk for regular milk. It will add a delicious depth to the flavor.
  • Add-ins: For an extra burst of flavor, you can fold in blueberries or poppy seeds into the batter.

Enjoy this refreshing and delicious glazed lemon loaf as a sweet treat for any occasion! It’s sure to become a favorite in your baking rotation.

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