Bright Lemon Loaf (Print version)
Moist, zesty lemon loaf with tangy citrus glaze. Perfect tea time treat.
# Ingredient List:
→ 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.
09 - Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10 - Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11 - To make the glaze, whisk powdered sugar with enough lemon juice to achieve a thick but pourable consistency.
12 - Drizzle the glaze over the cooled loaf. Allow to set before slicing and serving.
# Expert Advice:
01 -
- The crackling sound the glaze makes as it sets over the warm cake is pure magic
- Perfect balance of tart and sweet without being cloying
02 -
- Overmixing once the flour is added will make the loaf tough
- The glaze must go on a completely cooled cake or it will disappear into the crumb
03 -
- Zest your lemons before juicing them to get every bit of flavor
- Room temperature ingredients combine more smoothly and create a finer crumb