Bright Lemon Loaf (Printable Version)
Moist, zesty loaf with tangy citrus glaze for tea time
# What You Need:
→ 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
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed lemon juice
# How-To Steps:
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. Rub the zest into the sugar with your fingers until fragrant and slightly damp.
04 - Add softened butter to the lemon sugar. 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.
# Helpful Tips:
01 -
- That moment when the glaze hits the warm cake and creates little rivers of citrus heaven
- The crumb stays impossibly moist for days thanks to all that fresh lemon juice
02 -
- Room temperature ingredients combine better so take the butter eggs and milk out an hour ahead
- Rubbing the zest into the sugar is not an extra step it is the secret to intense lemon flavor throughout
- Overmixing once the flour hits the bowl creates a tough loaf so treat the batter gently at the end
03 -
- Use a microplane not a box grater for zest to avoid the bitter white pith
- Room temperature lemons yield more juice so give them a quick roll on the counter
- Sift the powdered sugar for the glaze to prevent any lumpy surprises