Description
This moist and tangy Lemon Loaf is a delightful treat, bursting with fresh lemon flavor and topped with a sweet glaze. Perfect for pairing with tea or coffee, it’s an ideal choice for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and fresh lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust consistency as needed.
- Drizzle the glaze over the cooled loaf and allow it to set for 10-15 minutes.
- Slice the loaf into even pieces, about 1-inch thick.
- Serve on a platter or individual plates, and enjoy with tea or coffee.
- Consider adding poppy seeds or blueberries for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For freezing, slice first and wrap tightly.
Notes
- For a richer flavor, use fresh lemons for zest and juice.
- Be careful not to overmix the batter to ensure a light and fluffy loaf.
- Optional add-ins can enhance the flavor and texture of the loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes