Lemon Loaf
Bright, moist, and bursting with citrus flavor, this Lemon Loaf is the ultimate treat for lemon lovers. Crafted with real lemon zest and fresh lemon juice, this buttery pound cake offers a perfect balance of tang and sweetness in every bite. With a tender crumb and a luscious lemon glaze that drapes over the top, it’s both visually stunning and irresistibly delicious. Easy to prepare in just 15 minutes, this recipe uses simple ingredients like flour, milk, and eggs to create a loaf that’s ideal for brunch spreads, afternoon tea, or even a refreshing dessert. Whether you’re baking for guests or indulging yourself, this crowd-pleasing Lemon Loaf delivers homemade goodness that feels like sunshine on a plate! Keywords: lemon loaf recipe, homemade lemon cake, pound cake, citrus dessert, glazed loaf cake.
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Recipe Information
Ingredients
- 210 g all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 115 g unsalted butter, softened
- 200 g granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 60 ml lemon juice
- 1 tsp vanilla extract
- 120 ml milk
- 100 g powdered sugar
- 2 tbsp lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
In another bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix each addition just until incorporated, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, in a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth and pourable. If the glaze is too thick, add a little more lemon juice.
Once the loaf is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 481.0 g | 175% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 307.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 772 mg | 16% | |
*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.
