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Super Moist Lemon Loaf Cake with Double Lemon Glaze

Close-up of a moist slice of homemade Lemon Bread topped with white glaze and lemon zest.
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Bake a very moist lemon loaf cake from scratch, topped with a bright, tart double lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened, about 2 minutes.
  5. Whisk in the melted butter, milk, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  11. Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • For the best lemon flavor, use fresh lemons and zest them before juicing them.
  • Do not overmix the batter after adding the flour; this prevents a tough loaf.
  • If the top of your loaf starts browning too quickly during baking, loosely tent it with aluminum foil for the last 15 minutes.

Nutrition

Find it online: https://cookerycourier.com/lemon-bread-super-moist-loaf-cake-glaze/