Soft & Moist Lemon Loaf
Soft & Moist Lemon Loaf
Ingredients
For the Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 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, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, 1/4 cup fresh lemon juice, and vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 4 min
- 6
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min
- 7
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 55 min•🌡️ 350
- 8
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
⏱️ 15 min
- 9
While the loaf cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons fresh lemon juice, and optional lemon zest until smooth. Add more lemon juice a teaspoon at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 5 min
- 10
Once the loaf is completely cool (this is important, otherwise the glaze will melt), pour the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Soft & Moist Lemon Loaf
For the Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 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, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, 1/4 cup fresh lemon juice, and vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 4 min - 6
Pour the batter into the prepared loaf pan and spread evenly.
⏱️ 1 min - 7
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 55 min•🌡️ 350 - 8
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
⏱️ 15 min - 9
While the loaf cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons fresh lemon juice, and optional lemon zest until smooth. Add more lemon juice a teaspoon at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 5 min - 10
Once the loaf is completely cool (this is important, otherwise the glaze will melt), pour the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing and serving.
⏱️ 15 min