Description
A bright and tangy Glazed Lemon Loaf, perfect for breakfast, brunch, or dessert. This easy-to-make loaf is bursting with lemon flavor and topped with a sweet and zesty lemon glaze.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra lemon flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- In a separate small bowl, whisk together buttermilk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk mixture. Start and end with dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
- Let cool in the pan for 10-15 minutes.
- Invert onto a wire rack to cool completely.
- In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if desired.
- Once the loaf is completely cool, place it on a wire rack set over a baking sheet. Pour the lemon glaze over the top of the loaf, allowing it to drip down the sides.
- Let the glaze set for about 30 minutes before slicing and serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Don’t overmix the batter.
- Don’t skimp on the lemon zest for the best flavor.
- Adjust the glaze consistency by adding more powdered sugar or lemon juice.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Variations:
- Poppy Seed Lemon Loaf: Add 2 tablespoons of poppy seeds to the dry ingredients.
- Blueberry Lemon Loaf: Gently fold in 1 cup of fresh or frozen blueberries to the batter.
- Lemon Poppy Seed Glaze: Add 1 teaspoon of poppy seeds to the lemon glaze.
- Lemon Drizzle Cake: Poke holes in the warm loaf and drizzle with a mixture of lemon juice and sugar.
- Troubleshooting:
- Loaf is too dry: Ensure accurate measurements and oven temperature. Avoid overbaking.
- Loaf is too dense: Avoid overmixing. Ensure baking powder and baking soda are fresh.
- Loaf is sinking in the middle: Avoid underbaking, using too much liquid, or opening the oven door too frequently.
- Glaze is too thin: Add more powdered sugar.
- Glaze is too thick: Add more lemon juice.
- Prep Time: 20 minutes
- Cook Time: 55 minutes