Lemon Loaf with Glaze (Print Version)
A moist loaf featuring fresh lemon zest and a sweet lemon glaze for a bright, flavorful treat.
# 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 (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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. 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; set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition, then stir in lemon zest and vanilla extract.
05 - In a small bowl, mix milk and fresh lemon juice.
06 - Add the flour mixture to the wet ingredients in three additions, alternating with the milk-lemon juice mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth; add more lemon juice if needed to achieve a pourable consistency.
11 - Drizzle the glaze over the cooled loaf and allow it to set before slicing.
# Expert Suggestions:
01 -
- It's moist and tender inside but looks impressive enough to serve to people you actually like.
- One bowl loaf setup means less cleanup and more time to enjoy a slice while it's still warm.
- The glaze is forgiving—you control how tangy or sweet it becomes.
02 -
- Room temperature ingredients are non-negotiable—they emulsify together instead of creating a lumpy, broken mixture.
- Don't overmix the batter once you add the flour; a few streaks of flour are better than a dense, tough loaf.
- Fresh lemon juice tastes completely different from bottled, and this recipe depends on that brightness to shine.
03 -
- Always use a microplane for zest—box graters take off too much white pith, which tastes bitter.
- If your loaf starts browning too fast on top, tent it loosely with foil for the last 10–15 minutes of baking.