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Moist Best Lemon Loaf Recipe with Zesty Citrus Glaze Easy and Perfect

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A moist lemon loaf with a tender crumb and a bright, zesty citrus glaze that balances sweet and tangy flavors perfectly. Quick and easy to make with simple pantry ingredients and fresh lemons.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • ⅓ cup (80ml) fresh lemon juice
  • 1 tsp vanilla extract
  • ¾ cup (180ml) buttermilk, room temperature
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
  5. In a small bowl, mix lemon juice and buttermilk. Alternately add the lemony buttermilk mixture and dry ingredients to the butter-egg mixture, starting and ending with dry ingredients. Fold gently until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 60 minutes, checking doneness with a toothpick inserted in the center. Tent with foil after 40 minutes if browning too quickly.
  8. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool.
  9. Whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
  10. Drizzle the glaze evenly over the warm loaf and let it soak in.
  11. Allow the loaf to cool completely before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to avoid a tough loaf. Glaze while the loaf is warm to keep it moist. If the top browns too quickly, tent with foil after 40 minutes. Buttermilk can be substituted with milk plus lemon juice. For gluten-free, swap flour with gluten-free baking blend.

Nutrition

Keywords: lemon loaf, lemon cake, citrus glaze, easy lemon dessert, moist lemon bread, quick lemon loaf, homemade lemon cake

Find it online: https://nadinetable.com/moist-best-lemon-loaf-recipe-with-zesty-citrus-glaze-easy-and-perfect/