Bright, zesty, and irresistibly moist, this Glazed Lemon Loaf is the perfect dessert for any occasion. Infused with the fresh flavor of lemon and topped with a tangy, sweet glaze, it’s a delightful treat that’s easy to make and always a crowd-pleaser. Whether served with coffee, tea, or as a standalone dessert, this lemon loaf is guaranteed to brighten your day.
Why You’ll Love This Recipe
- Perfectly Moist: A soft, tender crumb that melts in your mouth.
- Zesty Flavor: Packed with fresh lemon juice and zest for a bright and tangy taste.
- Easy to Make: Requires simple ingredients and minimal effort.
- Beautiful Presentation: The glossy lemon glaze adds a touch of elegance.
Ingredients
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
Step 4: Add the Wet Ingredients
Mix in the yogurt, lemon juice, lemon zest, and vanilla extract until well combined. The mixture may look slightly curdled, but this is normal and will smooth out when the dry ingredients are added.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the loaf dense.
Step 6: Bake the Lemon Loaf
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Step 7: Cool the Loaf
Allow the lemon loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
Step 9: Glaze the Loaf
Once the loaf is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Tips for Success
- Use Fresh Lemons: Fresh lemon juice and zest are essential for the best flavor.
- Don’t Overmix: Overmixing the batter can result in a dense loaf. Mix until just combined.
- Room Temperature Ingredients: Ensure the butter, eggs, and yogurt are at room temperature for a smoother batter.
- Let It Cool: Allow the loaf to cool completely before glazing to prevent the glaze from melting off.
Creative Variations
- Blueberry Lemon Loaf: Fold 1 cup of fresh or frozen blueberries into the batter before baking.
- Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds for a delightful crunch.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
- Extra Zesty: Double the amount of lemon zest for a stronger lemon flavor.
Serving Suggestions
This Glazed Lemon Loaf is versatile and can be enjoyed in many ways:
- Breakfast or Brunch: Serve slices with coffee, tea, or fresh fruit.
- Dessert: Pair it with whipped cream or a scoop of vanilla ice cream.
- Snack: Enjoy it as a light and refreshing treat any time of day.
Storage Instructions
Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. You can also freeze the loaf by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, and thaw at room temperature before serving.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Can I make muffins with this recipe?
Yes! Divide the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.
What can I use instead of yogurt?
If you don’t have yogurt, you can substitute it with sour cream or buttermilk for a similar texture and flavor.
How can I make the loaf more lemony?
For a stronger lemon flavor, increase the amount of lemon zest and add a teaspoon of lemon extract to the batter.
Conclusion
This Glazed Lemon Loaf is the perfect combination of sweet and tangy, making it a versatile treat for any occasion. Whether you’re baking for a special gathering or simply indulging your sweet tooth, this lemon loaf is sure to become a favorite. Try it today and enjoy the bright, zesty flavors!