Description
This Lemon Loaf Bread is a moist and flavorful treat with a bright citrus twist. Made with fresh lemon juice and zest, it combines the perfect balance of tangy and sweet, finished with a light lemon glaze for an irresistible finish. Ideal for breakfast, dessert, or an afternoon snack, this easy-to-make loaf brings a burst of sunshine to any table.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter with the granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with citrusy flavor.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently and just until combined to avoid overworking the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess on the bottom.
- Prepare and Apply Glaze: While the loaf is still warm, whisk together the powdered sugar and lemon juice until smooth to create the glaze. Drizzle the glaze generously over the top of the loaf and allow it to set as the bread cools completely.
Notes
- Ensure butter is at room temperature for easy creaming with sugar.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Use fresh lemon juice and zest for the best bright lemon flavor.
- Check the loaf at 50 minutes to prevent overbaking; ovens vary.
- Let the glaze set fully before slicing for a neat finish.
