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Easy Lemon Loaf Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8-10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Lemon Loaf is a moist, flavorful cake bursting with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for a light dessert or an afternoon treat, this recipe features a simple batter made with all-purpose flour, butter, and eggs, baked to golden perfection and finished with a sweet citrus glaze.

Ingredients

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

  1. 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.
  2. Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Prepare the Lemon Loaf Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing to keep the batter light.
  6. Bake the Lemon Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Baking Time: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. 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.
  10. Glaze the Lemon Loaf: Once the loaf is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  11. Serve: Slice and enjoy your moist, tangy lemon loaf!

Notes

  • Ensure the butter is softened to room temperature for easy creaming.
  • Do not overmix the batter to keep the loaf tender.
  • If you prefer a thicker glaze, use less lemon juice; for a thinner glaze, add more.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days.
  • This lemon loaf also freezes well if wrapped tightly in plastic wrap and foil.

Find it online: https://slsrecipes.com/easy-lemon-loaf-recipe/