Go Back
lemon loaf on a glass serving platter with sliced lemons next to it
5 from 2 votes

Glazed Lemon Loaf

Delicious lemon loaf for a perfect snack or breakfast treat
Prep Time 20 minutes
Cook Time 55 minutes
Serving Size 12 slices

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 9x5 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

Add glaze with a silicon brush once loaf has cooled completely or glaze will slide right off and absorb into loaf.
Store at room temperature in an airtight container for up to 3-5 days.