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Lemon Loaf

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Lemon Loaf is a moist and tender cake infused with fresh lemon zest and juice, finished with a sweet citrus glaze. Bright, flavorful, and perfectly balanced, it’s ideal for breakfast, brunch, or an afternoon treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk or buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with milk or buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar and lemon juice for the glaze, then drizzle over the cooled loaf and let set before slicing.

Notes

  • Add extra lemon zest or a small amount of lemon extract for stronger flavor.
  • Fold in blueberries for a fruity variation.
  • Substitute part of the butter with Greek yogurt for a lighter texture.
  • Sprinkle coarse sugar on top before baking for added crunch.
  • Brush warm loaf with a simple lemon syrup for extra moisture.
  • Store at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped for up to 2 months and thaw at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/lemon-loaf-2/