Bright Lemon Loaf (Printable)

Moist and zesty lemon loaf with vibrant citrus glaze, ideal for afternoon tea or light dessert.

# What You'll 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 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 electric mixer until light and fluffy, about 2-3 minutes.
05 - Beat in eggs one at a time, mixing well after each addition.
06 - Mix in vanilla extract and lemon juice until combined.
07 - Add half of dry ingredients to wet mixture, mixing gently. Add milk, then remaining dry ingredients. Mix just until combined.
08 - Pour batter into prepared loaf pan and smooth top. Bake for 45-50 minutes, or until toothpick inserted into center comes out clean.
09 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar with enough lemon juice to achieve thick but pourable consistency.
11 - Drizzle glaze over cooled loaf. Allow to set before slicing and serving.

# Expert Advice:

01 -
  • The glaze transforms everything into something that feels like it came from a fancy bakery, but you made it in your own kitchen
  • Its equally perfect for a lazy Sunday morning or when you need to bring something impressive to a last minute gathering
02 -
  • Overmixing the batter will make your loaf tough and dense, so stop as soon as the flour disappears
  • Letting the cake cool completely before glazing prevents the icing from melting right off
03 -
  • Line your loaf pan with parchment paper that overhangs the sides, creating handles that make lifting the cake out effortless
  • If your glaze is too thick, add juice one teaspoon at a time until it reaches the right consistency

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