Description
A straightforward recipe for a moist lemon loaf cake with a simple glaze.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, mix the milk, 1/4 cup lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- For a stronger lemon flavor, use the zest of two lemons.
- If the top browns too quickly during baking, loosely cover it with aluminum foil.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon bread, lemon loaf, sweet bread, quick bread, lemon cake