There’s something so uplifting about the scent of freshly grated lemon zest filling the kitchen. This lemon loaf delivers all the brightness of a sunny day, wrapped in a tender, buttery cake that’s bursting with citrus flavor.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ⅓ cup milk
- ¼ cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Stir in the milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the loaf bakes, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the Loaf: Once the loaf is done, allow it to cool for 10 minutes. Then, poke small holes on the top using a toothpick and pour the glaze over the warm loaf, letting it seep in. Allow the loaf to cool completely before slicing.
