Moist Zesty Lemon Loaf (Printable)
A moist, citrus-filled loaf with bright lemon flavor, ideal for a refreshing breakfast or snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Mix in lemon zest, fresh lemon juice, and vanilla extract until evenly blended.
06 - Alternately add the flour mixture and milk to the wet ingredients, starting and ending with flour. Mix gently until just combined to avoid overmixing.
07 - Pour batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice together until smooth and pourable. Drizzle over the cooled bread.
11 - Let the glaze set before slicing and serving.
# Expert Tips:
01 -
- It's deceptively simple, but tastes like you actually know what you're doing in the kitchen.
- The glaze isn't optional fussiness—it transforms the whole thing into something memorable with just five minutes of work.
- One loaf disappears faster than you'd expect, which is exactly the problem you want to have.
02 -
- Room-temperature eggs and softened butter aren't details—they're the difference between a loaf that rises and one that stays squat and dense.
- The moment you see no dry flour is the moment you stop stirring, even if you're sure it could use one more gentle fold—that's how overmixing happens and how texture turns tough.
03 -
- Zest your lemon before cutting it in half to juice it—the whole fruit is easier to grip and grate than a cut half.
- If your glaze is too thick, add lemon juice a half-teaspoon at a time; if too thin, add powdered sugar until it coats the back of a spoon like honey.