There’s something irresistibly refreshing about the taste of lemon.
Whether it’s the tartness that makes your lips pucker or the vibrant burst of flavor that wakes up your senses, lemon is a fruit that shines in both savory and sweet dishes.
Today, we’re diving into the world of sweet treats with a delightful Lemon Loaf that’s sure to become a favorite in your baking repertoire.
This lemon loaf is the perfect blend of light and fluffy with just the right amount of zing.
It’s drizzled with a tangy lemon syrup that soaks into the loaf, adding moisture and enhancing the citrus flavor.
To top it off, a lemon glaze gives it a beautiful, glossy finish that not only looks stunning but tastes divine.
Whether you’re enjoying it with your morning coffee, as an afternoon snack, or serving it at a gathering, this lemon loaf is sure to impress.
Let’s break down the process of making this delightful loaf.
We’ll start with gathering the ingredients, then walk through each step to ensure your lemon loaf turns out perfectly every time.
Ingredients You’ll Need
Before you start, make sure you have all your ingredients ready to go. Here’s what you’ll need:
Lemon Loaf
- 1 3/4 cups all-purpose flour (210g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened (170g)
- 1 cup granulated sugar (198g)
- 3 eggs, room temperature
- 3 Tbsp lemon juice (44ml)
- 1 1/2 Tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup milk, room temperature (118ml)
Lemon Syrup
- 1/4 cup lemon juice (59ml)
- 1/4 cup granulated sugar (50g)
Lemon Glaze
- 1 1/2 cups powdered sugar (180g)
- 1 1/2 to 2 Tbsp lemon juice (22-29ml)
- 1 Tbsp milk (14ml)
With everything prepped, we’re ready to dive into the steps of creating this citrus masterpiece.
Step 1: Preheat and Prepare
Before anything else, preheat your oven to 350°F (175°C).
This ensures that your oven is hot and ready once the batter is mixed.
Then, grease a 9×5 inch loaf pan with butter or non-stick spray.
This step is crucial to ensure that your loaf doesn’t stick to the pan and comes out smoothly.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
This not only helps to evenly distribute the baking powder and salt throughout the flour but also aerates the mixture, leading to a lighter, fluffier loaf.
Once mixed, set this bowl aside—we’ll come back to it shortly.
Step 3: Infuse the Sugar with Lemon
In a large mixing bowl, combine the granulated sugar and lemon zest.
Here’s where the magic happens: using your fingers, rub the zest into the sugar until the mixture resembles wet sand.
This step is crucial as it releases the natural oils from the lemon zest, infusing the sugar with a deep citrus flavor that will permeate the entire loaf.
Step 4: Cream the Butter and Sugar
Now that your sugar is infused with lemon, add the softened butter to the bowl.
Beat the mixture until it becomes light and fluffy.
This creaming process is important as it incorporates air into the batter, which helps the loaf rise and gives it a tender crumb.
Step 5: Add the Lemon Juice
Once your butter and sugar mixture is light and fluffy, add the lemon juice.
Mix until it’s fully incorporated into the batter.
The lemon juice will add an extra layer of citrus flavor, balancing the sweetness of the sugar and butter.
Step 6: Incorporate the Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition.
Eggs provide structure to the loaf, and adding them one at a time ensures they are thoroughly incorporated.
When you add the third egg, also add the vanilla extract.
This will give the loaf a subtle, sweet undertone that complements the bright lemon flavor.
Step 7: Combine the Wet and Dry Ingredients
Now it’s time to bring everything together.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Start with the dry ingredients, then add some milk, and continue this process until everything is combined.
Be careful not to overmix—once the ingredients are just combined, stop mixing.
Overmixing can lead to a dense loaf, and we want to keep it light and airy.
Step 8: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 45-55 minutes.
The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the loaf cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely.
Step 9: Prepare the Lemon Syrup
While the loaf is cooling, let’s make the lemon syrup. In a small saucepan, combine the lemon juice and granulated sugar.
Place the saucepan over medium heat and stir until the sugar is fully dissolved.
Once dissolved, remove the syrup from the heat and let it cool for about 5 minutes.
Step 10: Apply the Lemon Syrup
Once your loaf is cool, it’s time to add the syrup.
Using a basting brush, apply the syrup all over the loaf.
This will add moisture and a burst of lemon flavor.
You don’t have to use all the syrup—about half should be enough to give the loaf a nice glaze.
Step 11: Mix the Lemon Glaze
In a small bowl, combine the powdered sugar, lemon juice, and milk.
Stir until smooth.
You can adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more lemon juice or milk for a thinner glaze.
The glaze should be smooth and pourable, but not too runny.
Step 12: Glaze the Loaf
Finally, pour the glaze evenly over the top of the loaf.
You can use a spatula to spread it out if needed.
As a finishing touch, sprinkle a little lemon zest on top of the glaze for a pop of color and extra citrus flavor.
Let the glaze set for about 15 minutes before slicing and serving.
Enjoying Your Lemon Loaf
There’s nothing quite like the first slice of a freshly baked lemon loaf.
The tangy lemon flavor, combined with the sweet glaze, creates a delightful balance that’s sure to satisfy your taste buds.
This loaf is perfect for any occasion—whether it’s a casual brunch with friends, a sweet treat for your family, or just a little something special for yourself.
To keep your lemon loaf fresh, store it in an airtight container at room temperature for up to three days.
You can also wrap it tightly in plastic wrap and store it in the refrigerator for up to a week.
If you want to save some for later, the loaf freezes well, too—just wrap it in plastic wrap and then in foil, and it will keep in the freezer for up to three months.
A Versatile Treat
This lemon loaf is incredibly versatile, and there are plenty of ways you can customize it to suit your tastes.
For example, you can add a handful of poppy seeds to the batter for a classic lemon-poppy seed loaf.
Or, if you’re feeling adventurous, try adding some fresh blueberries or raspberries to the mix for a fruity twist.
If you’re a fan of other citrus fruits, you can easily swap out the lemon for orange or lime.
The recipe remains the same—just use the corresponding juice and zest for the citrus fruit of your choice.
No matter how you choose to enjoy it, this lemon loaf is sure to become a go-to recipe in your collection.
Its bright, zesty flavor and soft, tender crumb make it a standout dessert that everyone will love.
So go ahead, grab your ingredients, and start baking—your taste buds will thank you!