Moist zesty lemon loaf (Printable)
A moist loaf bursting with fresh lemon flavor, perfect for tea time or light dessert occasions.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1/4 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Beat softened butter and sugar until light and fluffy, approximately 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then stir in lemon zest and vanilla extract.
05 - Stir lemon juice into the batter; a slightly curdled appearance is normal.
06 - Add half of the dry ingredients to the wet mixture, mixing until combined. Pour in milk and mix briefly, then fold in remaining dry ingredients. Avoid overmixing.
07 - Pour batter into prepared pan and smooth the top evenly.
08 - Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice; add more juice if a thinner consistency is desired. Drizzle over cooled loaf before slicing.
# Expert Suggestions:
01 -
- It comes together in under an hour and tastes like you spent all morning on it.
- The glaze makes it feel fancy enough for guests but simple enough for a quiet Tuesday with tea.
- The crumb stays incredibly moist for days, which means you'll find yourself slicing into it long after it's baked.
02 -
- Room temperature eggs and milk make a real difference in how smoothly everything blends together.
- The batter looking slightly curdled after the lemon juice is added is not a mistake; the flour will bring it back together.
- Don't skip the cooling time in the pan; it lets the loaf set enough to release cleanly from the sides.
03 -
- Grate your lemon zest right before using it so the oils are still volatile and fragrant.
- If the top starts browning too quickly while baking, tent it loosely with foil and lower the oven temperature by 25 degrees.