Glazed Lemon Loaf

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Description:
Glazed Lemon Loaf is a light and refreshing cake bursting with bright lemon flavor. This moist loaf is perfect for breakfast, brunch, or as a delightful afternoon snack. Topped with a sweet and tangy lemon glaze, it’s an ideal treat for lemon lovers. The combination of lemon zest and juice in both the cake and glaze elevates this loaf to a perfect balance of sweetness and citrusy goodness!

Ingredients:

For the Lemon Loaf:

  • All-purpose flour: 1 ½ cups (180 g)
  • Granulated sugar: 1 cup (200 g)
  • Baking powder: 2 tsp
  • Baking soda: ½ tsp
  • Salt: ¼ tsp
  • Unsalted butter (softened): ½ cup (113 g)
  • Eggs: 2 large
  • Whole milk: ½ cup (120 ml)
  • Fresh lemon juice: ¼ cup (60 ml)
  • Lemon zest: 2 tsp (from about 2 lemons)
  • Vanilla extract: 1 tsp

For the Lemon Glaze:

  • Powdered sugar: 1 cup (120 g)
  • Fresh lemon juice: 2-3 tbsp (to taste)
  • Lemon zest: 1 tsp (optional, for garnish)

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.
  2. Mix dry ingredients:
    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar:
    In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs:
    Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon juice, lemon zest, and vanilla extract.
  5. Combine dry and wet ingredients:
    Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
  6. Bake the loaf:
    Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the loaf:
    Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  8. Prepare the glaze:
    In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
  9. Glaze the loaf:
    Once the lemon loaf is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.
  10. Serve:
    Slice the loaf and enjoy it with a cup of tea or coffee for a delightful treat!

Tips for Success:

  • Zesting lemons: Use a microplane grater to zest the lemons for a fine zest without the bitter white pith.
  • Storage: Store any leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Make ahead: You can make the loaf ahead of time and freeze it without glaze. Thaw and glaze before serving.

Recommendations:

  • Add-ins: Consider adding poppy seeds for a classic lemon-poppy seed loaf variation.
  • Serving suggestions: This loaf pairs beautifully with fresh berries or a dollop of whipped cream.
  • Pair with beverages: Enjoy it alongside lemonade or iced tea for a refreshing treat.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 220
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 150 mg

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