Lemon Loaf with Glaze (Print Version)
A moist lemon loaf topped with a bright, tangy glaze for a delightful treat anytime.
# 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 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1/4 cup fresh lemon juice (from about 2 lemons)
10 - 1 tablespoon lemon zest (from 1–2 lemons)
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F and grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition, then stir in lemon zest and vanilla extract.
05 - In a small bowl, blend whole milk with fresh lemon juice.
06 - Add the flour mixture to the wet ingredients in three parts, alternating with the milk-lemon juice mixture, beginning and ending with flour; mix until just combined without overmixing.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth, adding more juice as needed to reach a pourable consistency.
11 - Drizzle the glaze evenly over the cooled loaf and allow it to set before slicing.
# Expert Tips:
01 -
- It's proof that simple ingredients can taste fancy without any fussy techniques.
- The glaze soaks into the warm loaf in the most satisfying way, keeping it incredibly moist for days.
- You'll find yourself making it for every gathering because it's reliable, impressive, and actually easy.
02 -
- Room temperature ingredients are not optional—they emulsify properly and give you a fine, even crumb instead of a weird greasy one.
- Don't overmix once you add the flour, even if you see a few dry specks; the residual mixing from spatula work will finish the job.
- The loaf keeps best wrapped tightly at room temperature for three days, but it actually gets *more* moist the next day as the glaze settles in.
03 -
- Use a microplane to zest your lemons—it gets the bright yellow oils and skips the bitter white pith, which makes such a difference in the final flavor.
- Room temperature is non-negotiable for eggs and butter; pull them out 20 minutes before you start baking and your texture will be noticeably better.