Description
This classic Lemon Loaf is a moist and tender cake bursting with bright lemon flavor, perfect for breakfast or dessert. Made with simple pantry ingredients and topped with a tangy lemon glaze, this loaf is easy to bake and sure to impress with its refreshing citrus taste and soft crumb.
Ingredients
Scale
For the Lemon Loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup whole milk or buttermilk
For the Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the lemon zest, fresh lemon juice, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in two additions, alternating with the whole milk or buttermilk. Start and end with the flour mixture. Mix gently until just combined; avoid overmixing to keep the loaf tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf and allow it to set before slicing and serving.
Notes
- For a stronger lemon flavor, brush the warm loaf with a mixture of lemon juice and sugar before applying the glaze.
- This lemon loaf keeps well at room temperature for 2–3 days when stored in an airtight container.
- You can freeze the loaf for up to 2 months; thaw it completely before glazing and serving.
