Print

Moist Glazed Lemon Loaf

moist glazed lemon loaf - featured image
Print Recipe

A moist and tangy lemon loaf with a glossy sweet glaze, perfect for any occasion. This easy homemade citrus treat features a tender crumb and bright lemon flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons, finely grated
  • 1 teaspoon vanilla extract (optional)
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
  • Pinch of lemon zest for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and dust lightly with flour. Set aside.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in fresh lemon juice, lemon zest, and vanilla extract until just combined.
  6. Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix gently with a rubber spatula or mixer on low speed until no streaks remain. Do not overmix.
  7. Pour batter into the prepared loaf pan and smooth the top evenly.
  8. Bake for 45 to 50 minutes, checking doneness starting at 40 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack set over a baking sheet.
  10. While still warm, whisk together powdered sugar and lemon juice until smooth to make the glaze. Pour the glaze over the loaf, letting it drip down the sides.
  11. Allow the glaze to set for at least 30 minutes before slicing.

Notes

Use fresh lemons for best flavor and aroma. If buttermilk is unavailable, make a substitute by adding 1 tablespoon white vinegar or lemon juice to ½ cup milk and let sit for 5 minutes. Avoid overmixing the batter to keep the loaf tender. Glaze while the loaf is still warm for best absorption and shine. Store covered at room temperature for 2 days or refrigerated up to a week. Freeze wrapped for up to 3 months.

Nutrition

Keywords: lemon loaf, glazed lemon loaf, citrus dessert, easy lemon cake, moist lemon bread, homemade lemon loaf

Find it online: https://swooshspice.com/moist-glazed-lemon-loaf-recipe-easy-homemade-citrus-bliss/