Table of Contents
Delicious Lemon Loaf Recipe You Need to Try
Are you craving a bright, zesty, and incredibly moist baked good that’s perfect with a cup of coffee or tea? If you’ve ever searched for the “perfect lemon loaf recipe” online, you’re not alone. Millions of home bakers seek that elusive balance of tender crumb and tangy citrus flavor. This foolproof recipe delivers just that, creating a loaf so delicious, everyone will be asking for seconds. It’s incredibly easy to whip up, making it ideal for beginners and seasoned bakers alike, and the resulting aroma filling your kitchen is simply divine.
Ingredients
This recipe uses pantry staples to create a wonderfully textured and flavorful lemon loaf.
- For the Loaf:
- 2 ½ cups all-purpose flour: The foundation for a tender crumb. Spoon and level for accuracy.
- 1 teaspoon baking powder: For lift and a light texture.
- ½ teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 cup (2 sticks) unsalted butter, softened: Crucial for moisture and richness. Ensure it’s truly softened, not melted.
- 1 ¾ cups granulated sugar: Sweetness and helps create that signature tender crumb.
- 3 large eggs, room temperature: Bind ingredients and add richness.
- 1 tablespoon pure vanilla extract: Adds depth and aroma.
- ½ cup fresh lemon juice: The star of the show! Use freshly squeezed for the brightest flavor.
- Zest of 2 large lemons: Intensifies the lemon flavor and fragrance.
- ½ cup milk (whole or 2%): For extra moisture and a softer crumb. Room temperature is best.
- For the Lemon Glaze:
- 1 ½ cups powdered sugar, sifted: For a smooth, lump-free glaze.
- 3-4 tablespoons fresh lemon juice: Adjust for desired consistency and tanginess.
Timing
This recipe is designed for efficiency without sacrificing flavor or texture. You can have a warm, fragrant lemon loaf ready in just over an hour, which is quite comparable to most quick bread recipes. While some elaborate cakes might take longer, this loaf is remarkably quick from start to finish.
Instructions
Step 1: Preheat and Prepare
First things first, get your oven ready! Preheat it to 350°F (175°C). Next, lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang on the sides. This little step ensures your beautiful loaf slides out effortlessly, preventing any sticking disasters.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking them thoroughly ensures the leavening agent and salt are evenly distributed throughout the flour, which is key for an even rise and consistent flavor. Set this aside for later.
Step 3: Cream Butter and Sugar
In a large bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air, which is vital for a light and airy texture in your finished loaf. This usually takes about 3-5 minutes.
Step 4: Add Eggs and Vanilla
Add the room temperature eggs one at a time, beating well after each addition. Once all the eggs are incorporated, stir in the pure vanilla extract. Make sure to scrape down the sides and bottom of the bowl with a spatula intermittently to ensure everything is well combined.
Step 5: Alternate Adding Wet and Dry Ingredients
Now, we’ll combine the dry ingredients with the wet mixture. Begin by adding about one-third of the dry ingredients to the creamed butter mixture and mix on low speed until just combined. Then, add half of the milk and mix. Repeat this process, alternating between the dry ingredients and the milk, ending with the dry ingredients. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in a tough loaf. Finally, gently fold in the fresh lemon juice and lemon zest until just combined, creating streaks of bright yellow throughout the batter.
Step 6: Prepare the Glaze
While the loaf is baking or cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until it reaches a pourable, yet still thick, consistency. You want a glaze that will coat the loaf beautifully without being too runny.
Step 7: Glaze the Loaf
Once the loaf has baked and is slightly cooled (warm but not hot), you can proceed with glazing. Drizzle the prepared lemon glaze generously over the top of the loaf, allowing it to drip down the sides. Let the glaze set before slicing and serving. The contrast between the warm, tender cake and the bright, sweet-tart glaze is pure bliss!
Nutritional Information
Please note: Nutritional information is an estimate and can vary based on ingredients and portion sizes.
- Calories: Approximately 350-400 per slice
- Fat: 18-22g
- Carbohydrates: 45-50g
- Sugar: 30-35g
- Protein: 4-6g
Healthier Alternatives
Looking to make this delightful loaf a bit lighter? You can make a few smart swaps:
- Flour Substitute: Use half whole wheat flour and half all-purpose flour for added fiber.
- Sugar Reduction: While sugar is key for texture, you can try reducing the granulated sugar by ¼ cup. The lemon will provide a lot of flavor. For the glaze, consider a sugar-free powdered sweetener alternative.
- Reduced Fat: You can try using unsweetened applesauce or Greek yogurt in place of half the butter, though this may alter the texture slightly, making it more dense or cake-like.
Serving Suggestions
This lemon loaf is incredibly versatile:
- Breakfast or Brunch: Delicious on its own or with a side of fresh berries.
- Afternoon Tea: Perfectly complements a relaxing tea break.
- Dessert: Serve a thicker slice with a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet satisfying dessert.
- With Coffee: A classic pairing that’s always a winner.
Common Mistakes
Avoid these common pitfalls for the best lemon loaf:
- Overmixing: This is the enemy of tender baked goods. Mix just until ingredients are combined.
- Using Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for optimal emulsification and a smoother batter.
- Measuring Flour Incorrectly: Spoon flour into your measuring cup and level it off. Scooping directly from the bag can result in too much flour, leading to a dry loaf.
- Opening Oven Door Too Early: Resist the urge to peek! Opening the oven too soon can cause the cake to collapse.
Storing Tips
To keep your lemon loaf fresh and delicious:
- Room Temperature: Store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage (up to a week), refrigerate. Let it come to room temperature before serving for the best texture.
- Freezing: This loaf freezes beautifully. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight at room temperature. You can also freeze plain slices.
Conclusion
There you have it – a simple, yet incredibly rewarding, recipe for a delicious lemon loaf that’s bursting with bright, zesty flavor and boasts a wonderfully moist crumb. Whether you’re baking for a special occasion or just treating yourself, this loaf is sure to become a favorite. Don’t forget to let us know how yours turned out in the comments below, and share your creations on social media using the hashtag #MyKitchenStoriesLemonLoaf! We love to see your baking adventures.
FAQs
***Can I use pre-squeezed lemon juice?***
Freshly squeezed lemon juice is highly recommended for the best, brightest flavor. Bottled juice can lack the vibrant taste and may contain preservatives that affect the outcome.
***What kind of pan should I use?***
A standard 9×5 inch loaf pan is ideal. A 9×13 inch baking pan can also be used, but you’ll need to adjust the baking time – it will bake faster.
***Why is my loaf dry?***
A dry loaf is often a result of overmixing the batter, using too much flour, or baking it for too long. Ensure you follow the ingredient measurements precisely and bake just until a toothpick inserted into the center comes out with moist crumbs.
***Can I add other ingredients?***
Absolutely! Fold in some fresh blueberries, poppy seeds, or even a handful of white chocolate chips with the lemon zest for a delightful variation.
***How do I get the glaze to not run off?***
Ensure the loaf has cooled slightly before glazing. If it’s too warm, the glaze will melt and run off. If it’s too cold, the glaze might be too thick to pour. A slightly warm loaf is perfect for glaze adhesion.
Lemon Loaf with Glaze
This moist and tangy lemon loaf is bursting with citrus flavor, thanks to fresh lemon juice, zest, and extract. Topped with a sweet, velvety glaze, it’s a delightful treat for any time of day. Perfect for breakfast, dessert, or as a tea-time snack!
Ingredients
- For the Lemon Loaf:
- For the Lemon Glaze:1 cuppowdered sugar1 tablespoonlemon juice1 tablespoonmilk1 tablespoonbutter, melted
Instructions
- 1️⃣Preheat the Oven:Preheat your oven to 325°F (165°C). Grease a 4×8 or 5×9-inch loaf pan and set aside.2️⃣Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
- 2️⃣Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
- 3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.
- 4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
- 5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
- 6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- 7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
- 8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
- 9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.
- 🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
Notes
For extra lemon flavor, add a touch more lemon zest or a splash of lemon juice to the glaze.Ensure the loaf is fully cooled before glazing to prevent the glaze from melting and running off.Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Ensure the loaf is fully cooled before glazing to prevent the glaze from melting and running off.Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Leave a Reply