Glazed Lemon Loaf
This glazed lemon loaf recipe is one of the best sweet breads you could make. Its packed with lemon flavor and topped with an icing sugar glaze with freshly squeezed lemon juice.
If you’re looking for the perfect mid afternoon snack to go along with your tea or coffee look no further. This lemon loaf recipe will become your new favorite! Slice and enjoy as is or serve it with some blueberry jam, raspberry jam, or honey.
Lemon loaf can be enjoyed anytime of the year. You can enjoy it for breakfast, as a mid afternoon snack, a tea party or for dessert. Its easy to make and doesn’t take long to whip up either.
If you are a fan of lemon and especially the combination of lemons and blueberries you should also try out this lemon blueberry breakfast cake and this lemon blueberry loaf recipe.
Ingredients for glazed lemon loaf
- All purpose flour- I used unbleached
- Baking powder- Helps the loaf to rise
- Salt- Enhances the flavor, I used sea salt
- Granulated sugar- Also known as table sugar or white sugar
- Lemon zest- Press zest into the sugar to release the oils and flavor into the sugar
- Vegetable oil- I have used melted butter in this recipe as well, but I prefer vegetable oil
- Large eggs- Room temperature, it makes for easier mixing and makes a huge difference when it comes to the texture and taste.
- Lemon juice- You can use fresh or bottled lemon juice
- Whole milk- I always use whole milk as it gives baking a richer and creamier flavor
- Vanilla extract- Either pure or artificial vanilla extract works
Lemon Glaze Ingredients
- Icing sugar- Also known as powdered sugar or confectioner’s sugar, it allows for a nice smooth texture when mixed with the lemon juice and heavy cream
- Lemon juice- Freshly squeezed or bottled works, it adds more citrus flavor to the lemon loaf and is one of the best parts of the loaf!
- Heavy cream- Also known as heavy whipping cream, is used to make the glaze a bit thicker and gives the glaze a better shade of white. Using milk creates a more sheer finish but it can be used instead of the heavy cream.
See recipe card for quantities.
How to make lemon loaf
1: In a medium bowl add in the flour, baking powder and salt. Whisk and set aside.
2: In a large bowl add in the sugar and lemon zest. Press sugar into zest until sugar turns a pale yellow.
3: Add in the oil and mix. Add eggs one at a time, mixing well after each one. Mix in lemon juice and vanilla.
4: Sift dry ingredients over the wet and mix until just combined.
5: Pour batter into a 9×5 pan and bake for 50-55 minutes.
6: Transfer to cooling rack to completely cool
7: Add glaze once lemon loaf has cooled completely.
8: Serve and slice once the glaze sets.
Hint: Do not over mix as it can lead to a dense lemon loaf.
How to store glazed lemon loaf
Store lemon loaf at room temperature for up to 3-5 days in an airtight container. If you store it in the fridge the texture wont be soft and the loaf will harden.
Glazed Lemon Loaf
Ingredients
Lemon Loaf Recipe
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 lemon zested
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 2 tbsp lemon juice
- 1/2 cup whole milk room temperature
- 1 tsp vanilla extract
Lemon Glaze Recipe
- 2/3 cup icing sugar sifted
- 1 Tbsp lemon juice
- 1 Tbsp heavy cream
Instructions
- Pre heat oven to 350.
- Line loaf pan with parchment paper or grease it and set it aside.
- In a medium bowl add in the flour, baking powder and salt. Whisk and set aside.
- In a large bowl add in the sugar and lemon zest. Press sugar into zest until sugar turns a pale yellow.
- Add in oil and mix.
- Add eggs one at a time, mixing well after each one.
- Mix in lemon juice and vanilla.
- Sift over 1/3 of dry ingredients at a time over the wet ingredients, alternating with milk and ending with the flour. Mix after each addition but don't over mix. Stop mixing as soon as you see no more dry ingredients.
- Add batter to 9×5 loaf pan and bake for 50-55 minutes.
- Its done when a tooth pick comes out clean when inserted into the center of loaf.
- Cool in pan for a few minutes then transfer to cooling rack to completely cool, removing the parchment paper as well.
- To make icing add all the ingredients for the glaze together in a small bowl and mix. Make sure to sift icing sugar or there will be clumps. Apply with a silicon brush over top of the lemon loaf once it has completely cooled.
- Wait for icing to set then serve.
Notes
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