Spring Lemon Loaf
Spring Lemon Loaf
Ingredients
For the Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest, from 2-3 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Simple Syrup Soak
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
For the Lemon Glaze
- 1 1/2 cups confectioners' sugar
- 3 tablespoons fresh lemon juice, or more, as needed
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 3 min
- 6
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 7
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
⏱️ 50 min•🌡️ 350
- 8
While the loaf is baking, prepare the simple syrup soak. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the fresh lemon juice.
⏱️ 5 min
- 9
Once the loaf is out of the oven, immediately poke holes all over the top with a wooden skewer or fork. Slowly pour the warm simple syrup over the hot loaf, allowing it to soak in.
⏱️ 5 min
- 10
Let the loaf cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely. This passive cooling time is crucial for the loaf to set and absorb the syrup.
⏱️ 60 min
- 11
Once the loaf is completely cool, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar, fresh lemon juice, and optional lemon zest until smooth. Add more lemon juice a teaspoon at a time if the glaze is too thick.
⏱️ 5 min
- 12
Drizzle or spread the glaze evenly over the cooled lemon loaf. Allow the glaze to set for about 15-20 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spring Lemon Loaf
For the Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest, from 2-3 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Simple Syrup Soak
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
For the Lemon Glaze
- 1 1/2 cups confectioners' sugar
- 3 tablespoons fresh lemon juice, or more, as needed
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 3 min - 6
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 7
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
⏱️ 50 min•🌡️ 350 - 8
While the loaf is baking, prepare the simple syrup soak. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the fresh lemon juice.
⏱️ 5 min - 9
Once the loaf is out of the oven, immediately poke holes all over the top with a wooden skewer or fork. Slowly pour the warm simple syrup over the hot loaf, allowing it to soak in.
⏱️ 5 min - 10
Let the loaf cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely. This passive cooling time is crucial for the loaf to set and absorb the syrup.
⏱️ 60 min - 11
Once the loaf is completely cool, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar, fresh lemon juice, and optional lemon zest until smooth. Add more lemon juice a teaspoon at a time if the glaze is too thick.
⏱️ 5 min - 12
Drizzle or spread the glaze evenly over the cooled lemon loaf. Allow the glaze to set for about 15-20 minutes before slicing and serving.
⏱️ 5 min