Description
This Easy Lemon Loaf is a moist and tangy cake perfect for any occasion. With a soft crumb infused with fresh lemon zest and juice, topped with a bright lemon glaze, it offers a delightful balance of sweet and tart flavors. Simple to prepare and baked to perfection, this lemon loaf is a fantastic homemade treat that pairs wonderfully with tea or coffee.
Ingredients
Scale
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
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 all-purpose flour, baking powder, and salt. Set aside this dry mixture.
- Prepare the Lemon Loaf Batter: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract, fresh lemon zest, and fresh lemon juice, mixing until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula to ensure even baking.
- Bake the Lemon Loaf: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist 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 before glazing.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice a little at a time until reaching the desired consistency.
- Glaze the Lemon Loaf: Once the loaf is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides beautifully.
- Serve: Slice the loaf into 8-10 pieces and enjoy the moist, flavorful lemon loaf with a bright citrus glaze.
Notes
- You can use a stand mixer or hand mixer for creaming the butter and sugar to save effort.
- If fresh lemons are not available, bottled lemon juice and lemon zest can be used but fresh is preferred for best flavor.
- Ensure the loaf is completely cooled before glazing to prevent the glaze from melting and running off.
- This lemon loaf can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute whole milk with almond or oat milk, and use a dairy-free butter alternative.
