Bright Lemon Loaf (Print)

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

# What You Need:

→ For the 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

→ For the Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons freshly squeezed lemon juice

# How To Make It:

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. Using your fingers, rub the zest into the sugar until fragrant and slightly damp.
04 - Add softened butter to the lemon sugar and 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.

# Expert Advice:

01 -
  • The moist tender crumb stays fresh for days unlike other quick breads that dry out
  • That lemon sugar trick releases essential oils you cannot get any other way
  • The glaze sets into a perfect crackly finish that makes each slice look bakery beautiful
02 -
  • Room temperature ingredients are non negotiable here because cold eggs or butter will not properly emulsify
  • Overmixing once the flour is added will make the loaf tough and dense so stop as soon as you see no dry flour
  • The glaze will soak in and disappear if applied while the loaf is still even slightly warm
03 -
  • Zest your lemons before cutting and juicing them since it is nearly impossible to zest a juiced lemon
  • If your glaze is too thin add more powdered sugar one tablespoon at a time until it reaches the right consistency

Go Back