Bright Lemon Loaf (Printable)
Moist, zesty loaf with tangy lemon glaze. Perfect for afternoon tea or light dessert.
# What You'll Need:
→ For the Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 cup granulated sugar
06 - Zest of 2 lemons
07 - 1/2 cup unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1/2 cup whole milk
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 teaspoon pure vanilla extract
→ For the Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, combine sugar and lemon zest. Using your fingers, rub the zest into the sugar until fragrant and slightly damp.
04 - Add softened butter to the lemon sugar and beat with an electric mixer until light and fluffy, about 2-3 minutes.
05 - Beat in the eggs, one at a time, mixing well after each addition.
06 - Mix in the vanilla extract and lemon juice.
07 - Add half of the dry ingredients to the wet mixture, mixing gently. Add the milk, then the remaining dry ingredients. Mix just until combined; do not overmix.
08 - Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with enough lemon juice to achieve a thick but pourable consistency.
11 - Drizzle the glaze over the cooled loaf. Allow to set before slicing and serving.
# Expert Hacks:
01 -
- The lemon sugar technique creates pockets of intense citrus flavor in every single bite
- Simple enough for a lazy Sunday but impressive enough for unexpected guests
02 -
- Overmixing the batter will make your loaf tough, so stop as soon as the flour disappears
- The glaze must be applied to a completely cool cake or it will melt right off
03 -
- Room temperature ingredients prevent the batter from curdling and ensure even baking
- Use a microplane or fine grater to avoid the bitter white pith in your zest