Lemon Loaf
Lemon Loaf
Ingredients
For the Lemon Loaf
- 2 tablespoons lemon zest, from 2 lemons
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- as needed lemon zest, for garnish
Instructions
- 1
Begin by grating the zest of 2 lemons (approximately 2 tablespoons) directly into a bowl containing 1 cup (200g) of granulated sugar. Use your fingers to rub the lemon zest into the sugar. Continue rubbing until the sugar looks almost like wet sand and smells incredibly fragrant. This step helps release the oils from the zest, infusing the sugar and ultimately the entire loaf with a bright lemon flavor.
⏱️ 5 min
- 2
Transfer the lemon-infused sugar to a larger mixing bowl. Add 1/2 cup (114g) of melted unsalted butter and stir to combine. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Whisk the mixture until all ingredients are well combined.
⏱️ 3 min
- 3
Add 1/4 cup (58g) of sour cream or Greek yogurt (whichever you have available) to the mixture, followed by 1/4 cup (59ml) of milk and 2 tablespoons of fresh lemon juice. Whisk again until everything is thoroughly combined.
⏱️ 2 min
- 4
Gently add 1 2/3 cup (208g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt to the wet mixture. Use a spatula to gently fold all the ingredients together. It is crucial to be careful not to overmix once the flour is added, as this can overdevelop the gluten in the dough, resulting in a tough, dense loaf.
⏱️ 3 min
- 5
Line a standard-size 1-pound loaf pan with parchment paper sheets. Pour the prepared batter into the lined loaf pan and use an offset spatula to smooth the top to the edges. Place the loaf pan into a preheated 350°F (175°C) oven.
⏱️ 7 min•🌡️ 350
- 6
While the lemon loaf is baking, prepare the glaze. In a medium bowl, combine 1 1/2 cup (180g) of powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of melted butter. Whisk all the glaze ingredients together until the mixture is smooth and glossy. Set the prepared glaze aside.
⏱️ 5 min
- 7
Once the loaf is baked and removed from the oven, take it out of the loaf pan. While the loaf is still warm, pour the prepared glaze over the top. Glazing the loaf while it's warm helps the glaze set into a perfect matte finish that drips beautifully down the sides.
⏱️ 5 min
- 8
Sprinkle a little extra lemon zest on top of the glazed loaf for added flavor and visual appeal. Allow the glaze to set for at least 10 minutes. Once set, slice the lemon loaf and serve. The final product is a perfectly moist, bright, and lemony loaf with a glossy glaze that tastes like sunshine in every slice.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Loaf
For the Lemon Loaf
- 2 tablespoons lemon zest, from 2 lemons
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- as needed lemon zest, for garnish
Instructions
- 1
Begin by grating the zest of 2 lemons (approximately 2 tablespoons) directly into a bowl containing 1 cup (200g) of granulated sugar. Use your fingers to rub the lemon zest into the sugar. Continue rubbing until the sugar looks almost like wet sand and smells incredibly fragrant. This step helps release the oils from the zest, infusing the sugar and ultimately the entire loaf with a bright lemon flavor.
⏱️ 5 min - 2
Transfer the lemon-infused sugar to a larger mixing bowl. Add 1/2 cup (114g) of melted unsalted butter and stir to combine. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Whisk the mixture until all ingredients are well combined.
⏱️ 3 min - 3
Add 1/4 cup (58g) of sour cream or Greek yogurt (whichever you have available) to the mixture, followed by 1/4 cup (59ml) of milk and 2 tablespoons of fresh lemon juice. Whisk again until everything is thoroughly combined.
⏱️ 2 min - 4
Gently add 1 2/3 cup (208g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt to the wet mixture. Use a spatula to gently fold all the ingredients together. It is crucial to be careful not to overmix once the flour is added, as this can overdevelop the gluten in the dough, resulting in a tough, dense loaf.
⏱️ 3 min - 5
Line a standard-size 1-pound loaf pan with parchment paper sheets. Pour the prepared batter into the lined loaf pan and use an offset spatula to smooth the top to the edges. Place the loaf pan into a preheated 350°F (175°C) oven.
⏱️ 7 min•🌡️ 350 - 6
While the lemon loaf is baking, prepare the glaze. In a medium bowl, combine 1 1/2 cup (180g) of powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of milk, 1 teaspoon of vanilla extract, and 1 tablespoon of melted butter. Whisk all the glaze ingredients together until the mixture is smooth and glossy. Set the prepared glaze aside.
⏱️ 5 min - 7
Once the loaf is baked and removed from the oven, take it out of the loaf pan. While the loaf is still warm, pour the prepared glaze over the top. Glazing the loaf while it's warm helps the glaze set into a perfect matte finish that drips beautifully down the sides.
⏱️ 5 min - 8
Sprinkle a little extra lemon zest on top of the glazed loaf for added flavor and visual appeal. Allow the glaze to set for at least 10 minutes. Once set, slice the lemon loaf and serve. The final product is a perfectly moist, bright, and lemony loaf with a glossy glaze that tastes like sunshine in every slice.
⏱️ 10 min