Description
This Zesty Lemon Loaf is a bright and flavorful dessert perfect for lemon lovers. Moist and tender with a delightful lemon glaze, it’s an ideal treat for tea time or snacking. Featuring fresh lemon zest and juice, it combines tangy citrus notes with a soft buttery crumb that pairs wonderfully with the sweet glaze topping.
Ingredients
Scale
For the Loaf:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ¼ cup sour cream or Greek yogurt
- ¼ cup milk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- ¾ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, enhancing the texture of the loaf.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure full integration.
- Add Wet Ingredients: Stir in sour cream or Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and toughening the loaf.
- Pour and Smooth Batter: Transfer the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface for baking.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
- Cool: Let the baked loaf cool in the pan for 10 minutes, then carefully remove it onto a wire rack to cool completely.
- Prepare Glaze: While the loaf cools, whisk together powdered sugar and fresh lemon juice until smooth to create a tangy glaze.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the cooled loaf before slicing and serving for a zesty finish.
Notes
- For an enhanced lemon flavor, brush the loaf with a lemon syrup made from equal parts sugar and lemon juice before applying the glaze.
- This lemon loaf keeps well when wrapped at room temperature for up to 3 days, or refrigerated for up to 5 days for extended freshness.
