Description
This Easy Lemon Loaf is a moist and tangy cake featuring fresh lemon zest and juice, topped with a sweet lemon glaze. Perfect for a quick bake, it offers a bright citrus flavor with a soft crumb, ideal for breakfast, snack, or dessert.
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 the 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 to avoid overmixing.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the Lemon Loaf: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice if glaze is too thick.
- Glaze the Lemon Loaf: Once fully cooled, drizzle the lemon glaze over the loaf, allowing it to drip down the sides.
- Serve: Slice and enjoy your moist, tangy lemon loaf.
Notes
- For a stronger lemon flavor, add extra lemon zest to the batter.
- Make sure the loaf is completely cool before glazing to prevent the glaze from melting off.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more lemon juice for thinness.
- Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- This loaf can be frozen before glazing; thaw completely before applying the glaze.
