Description
This easy lemon loaf is a moist, tangy treat perfect for any occasion. With zesty lemon flavor infused in the soft cake and a sweet lemon glaze on top, this loaf balances sweetness and citrus brightness beautifully. It’s simple to prepare and bakes to perfection in under an hour, making it a delightful dessert or snack for lemon lovers.
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.
- 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.
- Bake the Lemon Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf 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 it 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. Add more lemon juice if the glaze is too thick to reach your desired consistency.
- Glaze the Loaf: Once the loaf is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Serve: Slice and enjoy your moist, tangy lemon loaf!
Notes
- Make sure not to overmix the batter to keep the loaf tender and moist.
- You can substitute whole milk with buttermilk for a tangier flavor.
- For a stronger lemon flavor, increase the lemon zest and juice slightly.
- 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 for up to 2 months; thaw completely before glazing.
