Description
This Easy Lemon Loaf recipe delivers a moist and tangy cake perfect for any lemon lover. With a tender crumb infused with fresh lemon zest and juice, and topped with a smooth lemon glaze, this simple loaf cake is ideal for breakfast, dessert, or a delightful snack. The recipe is straightforward and requires basic ingredients to create a flavorful and refreshing treat.
Ingredients
Scale
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice (more if needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Prepare the Lemon Loaf Batter: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, which typically takes about 2-3 minutes using a hand or stand mixer.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract, lemon zest, and fresh lemon juice for bright citrus flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix to maintain a tender crumb.
- Prepare to Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake the Lemon Loaf: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Loaf: Allow the loaf to cool in the pan for about 10 minutes before removing it. Then transfer it to a wire rack to cool completely to room temperature.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice a little at a time if the glaze is too thick to reach your desired dripping consistency.
- Glaze the Loaf: Once the loaf is completely cooled, drizzle the lemon glaze evenly over the top, letting it drip naturally down the sides.
- Serve: Slice the lemon loaf and enjoy it as a sweet, tangy treat any time of day!
Notes
- For extra lemon flavor, consider adding a little lemon extract along with the vanilla.
- Use room temperature ingredients for the best mixing results.
- To test doneness, insert a toothpick into the center; it should come out mostly clean but may have a few moist crumbs.
- If you prefer a denser loaf, reduce the milk slightly to 1/3 cup.
- The glaze can be adjusted thicker or thinner depending on preference by modifying the amount of lemon juice.
- Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
