Moist Lemon Loaf Recipe with Glossy Lemon Glaze
A moist lemon loaf with a glossy lemon glaze that offers a bright, fresh flavor and tender crumb, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream
- ¼ cup (60ml) whole milk, room temperature
- Zest of 2 large lemons
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 1 tsp pure vanilla extract
- 1 cup (120g) powdered sugar, sifted (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
- 1 tsp lemon zest (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or line it with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Stir in sour cream, whole milk, lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
- Pour batter into prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and the loaf springs back when pressed.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice until smooth and glossy for the glaze. Adjust consistency as needed.
- Once the loaf is completely cool, drizzle the lemon glaze evenly over the top.
- Slice and serve.
Notes
[‘Use room temperature eggs, milk, and butter for better mixing.’, ‘Do not overmix the batter to avoid a dense loaf.’, ‘Zest lemons before juicing to avoid bitterness from the pith.’, ‘Check oven temperature with a thermometer for best results.’, ‘Adjust glaze consistency with powdered sugar or lemon juice as needed.’, ‘Cool loaf completely before glazing to prevent glaze from sliding off.’, ‘Fresh lemons provide the best flavor; bottled lemon juice can be used in a pinch.’, ‘Loaf can be stored at room temperature for 2 days or frozen for up to 3 months.’]
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 250
- Fat: 10
- Carbohydrates: 35
- Protein: 3
Keywords: lemon loaf, lemon glaze, moist lemon cake, easy lemon dessert, homemade lemon loaf, lemon dessert recipe