Lemon Loaf

This lemon loaf is so simple, bursting with lemon flavor, and the perfect treat to have around for just about any occasion. The loaf itself is tender and moist. When it is broken apart, each piece breaks softly without crumbling. The loaf is extra lemony from the infusion of the lemon soak after it is baked. To top it all off, the most delicious glaze is poured on top for a little extra sweetness in each and every bite. This lemon loaf is dangerously good! 

Lemon Loaf Components:

• Lemon loaf: The loaf itself is made with a classic cake method – cream the butter and sugar then add the dry ingredients until just combined. This method creates an airy, tender loaf that is equally moist and delicious.

• Lemon syrup: once the loaf is baked it is soaked with a lemon syrup. This syrup soak is a simple combination of lemon and sugar. The mixture is dabbed on top of the cake to serve two main purposes: flavor and moisture. The syrup infuses an even stronger lemon flavor throughout the cake while keeping the cake extra moist. 

• Glaze: The loaf is lastly topped with a powdered sugar glaze. This glaze adds sweetness to each bite. The glaze is soft and is almost reminiscent of the glaze added to doughnuts. It makes this cake that much more decadent!

FAQ:

Ingredient Notes:

• Flour: All-purpose flour works best for this recipe. We use unbleached all-purpose flour.
• Salt: Use regular table salt or fine sea salt for this recipe.
• Sugar: Granulated sugar is used in both the loaf and the glaze for sweetness. You can adjust the amount of sugar to your preference, but know it will impact the texture of the cake.
• Lemon zest and juice: Freshly grated lemon zest and juice provide the bright citrus flavors in this loaf. Make sure to use ripe lemons for the best flavor.
• Milk: You can use any type of cow’s milk you prefer, but we prefer whole milk. Steeping the milk with lemon zest is optional but adds an extra layer of flavor.
• Butter: Salted butter is used in this recipe, but if you only have unsalted butter, you can swap and add a small pinch of salt.
• Powdered sugar: Powdered sugar is used in both the soak and the glaze for sweetness and to create a smooth texture.
• Baking temperature and time: The loaf is baked at 350°F for approximately 1 hour, but baking times may vary depending on the loaf pan and oven.

Tips for the best lemon loaf:

• Lemon zest and juice: Use fresh lemon zest and juice for maximum flavor. Fresh lemon zest adds a burst of aromatic citrus flavor to the loaf, while fresh lemon juice provides the tangy acidity that balances the sweetness of the sugar.
• Infusing the milk: For even more lemon flavor throughout the cake, you can steep the milk with lemon zest. This step is totally optional but instructions are listed below if you want an even stronger lemon flavor throughout the cake.
• Glaze and syrup: Do you need both? Yes – the syrup adds a stronger lemon flavor while the glaze adds a classic powdered sugar glaze topping. They serve two different purposes but both can be stirred together in just about 30 seconds. Trust us, both are very worthwhile!
• Allow the loaf to cool before glazing. It’s important to let the loaf cool for about 15 minutes in the pan after baking, and then completely on a wire rack before applying the glaze. This allows the flavors to meld and the loaf to set properly.
• Grease the loaf pan generously. To prevent the loaf from sticking to the pan, make sure to grease the loaf pan generously with butter or cooking spray. You can also line the pan with parchment paper for easy removal.

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Lemon Loaf

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 30 minutes minutes

Servings 8

Ingredients

Loaf:

• 1 ¼ cup flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ¼ cup sugar
• 1 egg
• ⅔ cup milk
• 1 stick butter
• 2 tablespoons lemon zest
• 2 teaspoons lemon juice

Syrup:

• ¼ cup lemon juice
• 3 tablespoons powdered sugar

Glaze:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon lemon juice

Instructions

Loaf:

• Optional: Steep the milk by combining half the lemon zest with milk. Heat together on medium heat until warmed. Cover the milk with a lid and allow to cool for 20 minutes. Place the mixture in the fridge until ready to use. Strain before using
• With a mixer or stand mixer cream together butter and sugar on medium high heat until light and fluffy (~3 minutes). Add in the egg, lemon juice, and lemon zest and beat for 1 more minute
• Add the milk and stir to combine
• Add in the dry ingredients until just combined
• Place the mixture into a greased loaf pan (8.5 x 4.5 x 2.5)
• Bake at 350 for ~1 hour or until a toothpick comes out clean. Set aside to cool for 15 minutes and remove from the pan

Soak:

• While the loaf is cooling, mix together lemon juice and powdered sugar.
• After the loaf is removed from the pan, generously dab the mixture all over all sides of the loaf with a brush. Set aside to cool completely

Glaze:

• After the loaf is cooled, mix milk, lemon juice and powdered sugar until a creamy glaze forms. Pour over the loaf and serve. The glaze will slightly harden so wait for it to set before wrapping

Indulge in a slice of this zesty and sweet lemon loaf with tons of lemon flavor! The loaf has as tangy lemon taste, moist texture, and easy preparation. We hope you enjoy making (and devouring…) this delicious loaf. Try it out for your next brunch, tea-time, or just-because. We hope you love it as much as we do. Happy baking!