Description
This Delightfully Zesty Lemon Loaf is a moist and flavorful cake bursting with fresh lemon zest and juice. Perfectly balanced with a sweet lemon glaze, this easy-to-make loaf is ideal for breakfast, tea time, or a light dessert. With simple pantry ingredients and straightforward instructions, you can enjoy a classic homemade lemon cake that’s bright, tangy, and irresistibly tender.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps to aerate the batter.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to incorporate fully and maintain batter consistency.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract. These add refreshing citrus notes and depth of flavor to your loaf.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Stir gently until just combined to avoid overmixing, which can toughen the loaf.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Loaf: Let the lemon loaf cool in the pan for 10 minutes to firm up, then remove it to a wire rack to cool completely, preventing sogginess.
- Prepare the Glaze: While the loaf cools, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice in a small bowl until smooth and pourable. Adjust consistency by adding more lemon juice if needed.
- Glaze the Loaf: Once the loaf has completely cooled, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Notes
- Use fresh lemons for zest and juice to maximize flavor brightness.
- For a dairy-free option, substitute milk with almond or oat milk and use vegan butter.
- Ensure the loaf cools completely before glazing to prevent the glaze from melting and running off excessively.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an added twist, sprinkle some poppy seeds into the batter with the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
