Moist Zesty Lemon Loaf (Printable)

A moist lemon loaf with a tangy-sweet glaze, perfect for breakfast, snacks, or dessert moments.

# What You'll Need:

→ Lemon Loaf

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1/4 cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon lemon zest (from 1-2 lemons)
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating after each addition, then stir in lemon zest and vanilla extract.
05 - In a small bowl, mix whole milk with fresh lemon juice.
06 - Add the dry mixture to the wet ingredients in three parts, alternating with the milk-lemon juice mixture, beginning and ending with the dry ingredients. Stir just until combined.
07 - Pour batter into the prepared loaf pan and smooth the top evenly.
08 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth; add more lemon juice if needed to achieve a pourable consistency.
11 - Drizzle glaze evenly over the cooled loaf and allow it to set prior to slicing.

# Expert Advice:

01 -
  • It's moist and tender without feeling heavy or dense, which honestly surprised me the first time I tasted it.
  • The glaze hits that perfect balance between tart and sweet, so you don't need coffee to make it sing.
  • Fifteen minutes of hands-on time means you can be sipping tea with a slice before you know it.
02 -
  • Room temperature ingredients actually matter here—cold eggs and butter won't cream properly, and you'll end up with a dense loaf instead of a tender one.
  • Don't open the oven door to peek before the 45-minute mark or you risk a sunken center that no glaze can fix.
  • The lemon juice curdling the milk is supposed to happen and is actually creating a chemical reaction that makes the loaf moister.
03 -
  • Zest your lemons before juicing them—the juice makes the zest harder to grate cleanly.
  • If you want extra lemony flavor throughout, poke small holes in the cooled loaf and brush it with fresh lemon juice before glazing.

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