Lemon Glazed Lemon Loaf
Tart, sweet, caramelized on the outside, moist crumb throughout, and glazed with a satiny lemon glaze, this lemon loaf is pure perfection. Serve it for breakfast, brunch, midday snacking, and dessert – it’s a refreshing burst of sunshine any time of day.
This loaf is more like cake than bread
It’s buttery and rich, but thanks to the fresh lemon juice, it’s also light and refreshing. The tartness of the batter, coupled with the sweetness from the sugar in the loaf and the glaze is a wonderful experience on the palate. The flavors balance each other in the most delicious way.
How many lemons will you need for this lemon loaf?
That depends on the size of the lemons. You need 5 tablespoon of fresh lemon juice (four for the loaf and 1 for the glaze) and 1 tablespoon lemon zest. One large lemon, or 2 medium lemons will probably suffice. But I suggest you throw one more lemon in your cart to be safe.
I suggest two layers of glaze for a nice, thick coating. This recipe provides enough glaze for you to glaze the top of the loaf 2 times. I love how the thick glaze solidifies, giving another element of texture to the lemon loaf. Just wait for the first layer to set before adding the second layer of glaze.
I used milk in the glaze, which adds a nice creaminess. You can also use cream or half-and-half.
Lining your pan with parchment paper
This is completely optional. I lined my pan so I could remove the loaf easily, and transport it to a cutting board (the other loaf went to my dentist because he’s a rock star). It’s not mandatory, but using the parchment paper “handles” to remove the loaf from the pan makes the process completely foolproof.
Lemon Glazed Lemon Loaf
Ingredients
For the Lemon Loaf
- Cooking spray
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream or Greek yogurt
- 4 tablespoons fresh lemon juice, about 1 large lemon or 2 medium lemons
- 1 tablespoon grated fresh lemon zest, about 1 large lemon
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1-3 tablespoons milk or half-and-half
Equipment
Instructions
- Preheat oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray. If desired, line the bottom and two sides with parchment paper and spray the paper with cooking spray (this helps remove the bread from the pan).
- To make the loaf, in a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat together the butter and sugar until creamy. Beat in the eggs, one at a time. Scrape down the sides of the bowl. Beat in the sour cream, lemon juice, lemon zest, and vanilla until blended. Beat in the flour mixture until just blended; do not over-mix.
- Transfer the batter to the prepared pan and smooth the surface. Bake for 40 to 45 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool completely in the pan, on a wire rack, before glazing.
- To make the glaze, in a medium bowl, whisk together the powdered sugar, lemon juice, and 1 tablespoon of the milk. Whisk until you reach a thick glaze, adding more milk if necessary. Spoon half of the glaze over the cake and cool until set. Repeat, using the remaining glaze.