Description

This soft and moist lemon loaf is bursting with fresh citrus flavor and finished with a glossy lemon glaze that drips beautifully down the sides. It’s perfect for breakfast, brunch, afternoon tea, or dessert.

Prep Time

• 15 minutes

Bake Time

• 50–60 minutes

Total Time

• 1 hour 15 minutes

Servings

• 8–10 slices

Ingredients

For the Cake

• 1½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 large eggs
• ½ cup (120ml) milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup (120g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

Instructions

1. Prepare the Batter

1. Preheat oven to 350°F (175°C).
2. Grease and line a loaf pan.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Beat in eggs one at a time.
6. Add vanilla, lemon juice, and lemon zest.
7. Alternate adding dry ingredients and milk until just combined.

2. Bake

1. Pour batter into the prepared loaf pan.
2. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 10 minutes, then transfer to a wire rack.

3. Make the Glaze

1. Mix powdered sugar and lemon juice until smooth.
2. Adjust consistency by adding more sugar or lemon juice as needed.

4. Finish

1. Once the loaf is completely cool, pour glaze over the top.
2. Allow the glaze to set for 15–20 minutes before slicing.

Tips

• Use fresh lemons for the brightest flavor.
• Add poppy seeds for a lemon-poppy seed variation.
• Store in an airtight container for up to 4 days.