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Classic Moist Lemon Loaf with Zesty Glaze

A moist Lemon Loaf cake, partially sliced, topped with white glaze icing and lemon zest.
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A reliable recipe for a tender, moist lemon loaf cake featuring intense lemon flavor from fresh zest and a bright, sweet lemon drizzle.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, rub the lemon zest into the granulated sugar with your fingers until the sugar is fragrant and moist.
  4. Add the softened butter to the lemon sugar and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a small bowl, whisk together the milk, lemon juice, and vanilla extract.
  7. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more juice slowly if the glaze is too thick, or more sugar if it is too thin.
  12. Drizzle the glaze evenly over the cooled loaf. Allow the glaze to set before slicing and serving.

Notes

  • For an extra moist crumb, do not overbake. Check for doneness at 50 minutes.
  • If you prefer a stronger lemon flavor in the cake itself, add 1 teaspoon of lemon extract along with the vanilla.
  • Store leftover loaf tightly wrapped at room temperature for up to 3 days.

Nutrition

Find it online: https://flavorvista.com/lemon-loaf-recipe-moist-zesty-glaze/