Italian Breakfast Lemon Loaf
Brighten up your mornings with this irresistibly zesty Italian Breakfast Lemon Loaf, a tender and buttery treat that's perfect with your favorite cup of coffee or tea. Infused with freshly squeezed lemon juice and vibrant lemon zest, this simple yet elegant loaf delivers a burst of citrus flavor in every bite. Its soft, moist crumb is topped with a glossy lemon glaze for an extra tangy-sweet finish that's impossible to resist. With just 15 minutes of prep time and a handful of pantry staples, this easy-to-make lemon loaf brings a delightful Italian-inspired twist to your breakfast table or afternoon snack. Whether you're hosting guests or indulging solo, this recipe is sure to become a new favorite for lemon lovers!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 200 grams Granulated sugar
- 115 grams Unsalted butter
- 3 units Large eggs
- 120 milliliters Whole milk
- 60 milliliters Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Powdered sugar (for glaze)
- 30 milliliters Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F), and grease and flour a standard loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl as needed.
Mix in the freshly squeezed lemon juice, lemon zest, and milk until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake the loaf in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven, and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and freshly squeezed lemon juice until smooth.
Once the loaf is fully cooled, drizzle the glaze evenly over the top. Let the glaze set for 10-15 minutes before slicing.
Serve the Italian Breakfast Lemon Loaf with your favorite coffee or tea.
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 524.5 g | 191% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 325.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
