If you love the bright, refreshing taste of lemon, this Timeless Lemon Loaf is sure to be your new favorite treat. It's perfect for any occasion, whether you're hosting a brunch or just need a little pick-me-up. With its tangy glaze and soft, moist crumb, this loaf is sure to impress.
Butter: Provides richness and a tender crumb, essential for a moist loaf. Always use unsalted to control the saltiness.
Granulated sugar: Sweetens the loaf and helps achieve a light, fluffy texture.
Eggs: Bind the ingredients together and add structure. Adding them one at a time ensures a smooth batter.
All-purpose flour: The foundation of the loaf, giving it structure. Measure carefully to avoid a dense loaf.
Baking powder: The leavening agent that helps the loaf rise.
Salt: Enhances the flavors, making the lemon taste even more vibrant.
Whole milk: Adds moisture and richness without overpowering the lemon flavor.
Fresh lemon juice and zest: The stars of the show, providing that unmistakable lemon zing. Fresh is key for the best flavor.
Vanilla extract: Adds depth and rounds out the flavors.
Powdered sugar (for glaze): Creates a smooth, sweet glaze that complements the tart lemon.
This lemon loaf pairs beautifully with a cup of Earl Grey tea. For a more decadent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream. It's also a lovely addition to a brunch spread with fresh berries and yogurt.
Start by preheating your oven to 325°F. While it warms up, take a moment to grease your 9x5-inch loaf pan. I find using a bit of butter or a non-stick spray does the trick nicely.
In a large bowl, cream together the softened butter and granulated sugar until they're light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, add the eggs one at a time, beating well after each addition. This helps keep the batter smooth and well-blended.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix, as this can make the loaf tough.
Now, stir in the lemon juice, lemon zest, and vanilla extract. Make sure they're evenly distributed throughout the batter to ensure every slice is packed with lemony goodness.
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, then pop it in the oven. Bake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, simply whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled loaf and let it set before slicing.
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