Lemon Loaf
Lemon Loaf
Ingredients
For the Loaf
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 lemons, zested
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Glaze
- 1 cup powdered sugar
- 1 lemon, juiced
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour a loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar and softened unsalted butter. Using an electric mixer, cream them together until the mixture is light, fluffy, and well combined, about 2-3 minutes.
⏱️ 3 min
- 3
Add the large eggs one at a time, mixing well after each addition until fully incorporated into the butter and sugar mixture.
⏱️ 2 min
- 4
Zest 2 lemons directly into the bowl with the batter. Mix briefly to distribute the zest.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Pour the milk into the batter and mix until the batter is smooth and all ingredients are well incorporated. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 8
Pour the prepared batter evenly into the greased and floured loaf pan.
⏱️ 1 min
- 9
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 50 min•🌡️ 350
- 10
While the loaf is baking or cooling, prepare the glaze: In a small bowl, combine the powdered sugar with the juice of 1 lemon.
⏱️ 2 min
- 11
Whisk the powdered sugar and lemon juice together until a smooth, pourable glaze is formed. If it's too thick, add a tiny bit more lemon juice; if too thin, add a tiny bit more powdered sugar.
⏱️ 1 min
- 12
Once the loaf is baked, remove it from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once the loaf is slightly cooled (still warm but not hot), pour the glaze evenly over the top, allowing it to drip down the sides.
⏱️ 15 min
- 13
Allow the glaze to set for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Loaf
For the Loaf
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 lemons, zested
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Glaze
- 1 cup powdered sugar
- 1 lemon, juiced
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour a loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar and softened unsalted butter. Using an electric mixer, cream them together until the mixture is light, fluffy, and well combined, about 2-3 minutes.
⏱️ 3 min - 3
Add the large eggs one at a time, mixing well after each addition until fully incorporated into the butter and sugar mixture.
⏱️ 2 min - 4
Zest 2 lemons directly into the bowl with the batter. Mix briefly to distribute the zest.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Pour the milk into the batter and mix until the batter is smooth and all ingredients are well incorporated. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 8
Pour the prepared batter evenly into the greased and floured loaf pan.
⏱️ 1 min - 9
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 50 min•🌡️ 350 - 10
While the loaf is baking or cooling, prepare the glaze: In a small bowl, combine the powdered sugar with the juice of 1 lemon.
⏱️ 2 min - 11
Whisk the powdered sugar and lemon juice together until a smooth, pourable glaze is formed. If it's too thick, add a tiny bit more lemon juice; if too thin, add a tiny bit more powdered sugar.
⏱️ 1 min - 12
Once the loaf is baked, remove it from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once the loaf is slightly cooled (still warm but not hot), pour the glaze evenly over the top, allowing it to drip down the sides.
⏱️ 15 min - 13
Allow the glaze to set for a few minutes before slicing and serving.
⏱️ 5 min