This Glazed Lemon Loaf is a perfect blend of tangy citrus flavor and sweet, moist cake. The loaf is light yet rich, with a crumb that’s soft and buttery. It’s topped with a zesty lemon glaze that seeps into the cake, enhancing the lemon flavor and adding a lovely shine. Whether you’re serving it for breakfast, brunch, or dessert, this lemon loaf is sure to brighten up any occasion with its fresh and vibrant taste.
Ingredients:
For the Lemon Loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup fresh lemon juice (about 1 lemon)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (optional, for extra flavor and garnish)
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the fresh lemon juice.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the loaf is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you like, add lemon zest to the glaze for an extra burst of flavor.
- Glaze the Loaf: Once the loaf is done baking, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack. While the loaf is still warm, drizzle the lemon glaze over the top, letting it soak into the cake. For an extra touch, sprinkle additional lemon zest on top.
- Serve: Let the glazed lemon loaf cool completely before slicing. Enjoy!
