Description

This classic Lemon Loaf is a moist and flavorful quick bread infused with fresh lemon zest and juice. Topped with a tangy lemon glaze, it offers a perfect balance of sweet and tart, ideal for breakfast, dessert, or an afternoon snack. The loaf boasts a tender crumb thanks to the use of sour cream and butter, and its bright citrus notes come through beautifully in every bite.

Ingredients

Scale

For the Lemon Loaf:

1 cup granulated sugar
zest of 2 lemons (about 2 Tablespoons)
1/2 cup unsalted butter, melted
2 eggs, room temperature
1 teaspoon vanilla extract
2 Tablespoons lemon juice
1/4 cup sour cream
1/4 cup milk
1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

For the Lemon Glaze:

1 1/2 cups powdered sugar
1 Tablespoon lemon juice
1 Tablespoon milk or cream
1 Tablespoon butter, melted
pinch of salt
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 1 lb loaf pan with parchment paper or grease it well to prevent sticking. Set aside.
Infuse Sugar with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and zest together, releasing the oils from the zest and infusing the sugar with lemon flavor.
Mix Wet Ingredients: Add the melted butter to the lemon sugar mixture and mix well. Stir in the vanilla extract. Beat in the eggs one at a time, mixing thoroughly after each addition to fully incorporate.
Add Dairy and Lemon Juice: Mix in the sour cream, milk, and lemon juice until combined to create a smooth batter base.
Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until the batter is smooth and free of lumps. Avoid overmixing to keep the loaf tender.
Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 minutes to 1 hour. The loaf is done when a knife or toothpick inserted into the center comes out mostly clean.
Prepare the Lemon Glaze: While the loaf cools, whisk together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract in a bowl until smooth. If the glaze is too thick, add an additional teaspoon of milk to reach a drip-able consistency.
Glaze the Loaf: Once the bread has cooled completely, remove it from the pan and place it on a serving platter. Pour 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.

Notes

For best results, use room temperature eggs to ensure better mixing and rise.
Do not overmix the batter once the flour is added to keep the loaf tender and moist.
The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
This lemon loaf freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing.
Adjust the glaze thickness by adding more milk to thin or more powdered sugar to thicken as needed.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: lemon loaf, lemon cake, lemon bread, glazed lemon loaf, citrus dessert, quick bread