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Classic Moist Lemon Loaf Cake

Close-up of a moist Lemon Loaf cake slice showing the crumb, topped with dripping white glaze and lemon zest.
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A straightforward recipe for a tender, zesty lemon loaf cake topped with a thick, tangy 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, softened
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). 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 fragrant.
  4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a small bowl, whisk together the milk, lemon juice, and vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Adjust consistency by adding more sugar for a thicker glaze or more juice for a thinner one.
  12. Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • For a poppy seed lemon loaf, add 2 tablespoons of poppy seeds to the dry ingredients before mixing.
  • Store the cooled loaf, tightly wrapped, at room temperature for up to 3 days.
  • If you prefer a thinner drizzle instead of a thick icing, use only 2 tablespoons of lemon juice for the glaze.

Nutrition

Find it online: https://cookerycourier.com/lemon-loaf-best-moist-recipe-reveal/