Lemon Loaf with Glaze (Print Version)
A moist lemon loaf topped with tangy-sweet glaze, brightened by fresh citrus zest.
# What You'll Need:
→ Lemon Loaf
01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 1 cup granulated sugar
06 - 0.5 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 0.5 cup whole milk
09 - 0.25 cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
# How to Cook:
01 - Preheat oven to 350°F and grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
03 - Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then stir in lemon zest and vanilla extract.
05 - Combine whole milk and fresh lemon juice in a small bowl.
06 - Add the flour mixture to the wet ingredients in three additions, alternating with the milk-lemon juice mixture, beginning and ending with flour; mix until just combined to avoid overmixing.
07 - Pour batter into prepared pan, smooth the surface, and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
09 - Whisk powdered sugar with 2 tablespoons of lemon juice until smooth, adding more lemon juice if needed to achieve a pourable consistency.
10 - Drizzle glaze evenly over the cooled loaf and let set before slicing.
# Expert Advice:
01 -
- The crumb stays tender for days, which means you can bake it Sunday and still enjoy soft slices by Thursday.
- Lemon zest and juice work together to give you brightness without bitterness, a balance I didnt master until my third attempt.
- Its forgiving enough for distracted mornings but impressive enough that people ask for the recipe.
02 -
- Room temperature ingredients blend faster and create a smoother batter, cold eggs will make the butter seize up.
- Dont skip the alternating method, dumping everything in at once leads to a gummy texture.
- Check your oven temperature with a thermometer, mine runs hot and I had to drop it to 340°F to avoid a burnt top.
03 -
- Zest the lemons before you juice them, its nearly impossible to zest a juiced lemon and Ive tried.
- Use a light hand when mixing once the flour goes in, ten gentle folds beats thirty aggressive ones.
- If the top browns too fast, tent it loosely with foil halfway through baking.