Let me tell you about this lemon loaf – it's a real keeper. After years of fiddling around with different recipes, I've found these measurements work like a charm:
2½ cups of regular flour, 1½ cups sugar, and ¾ cup of fresh lemon juice – and mind you, it must be fresh! None of that bottled stuff.
Now, what makes this loaf special isn't just throwing everything in a bowl and hoping for the best. You've got to watch your temperatures (cold butter won't cream properly, take it from me), and mix things just so.
When you're combining your wet and dry ingredients, think of it like introducing shy folks at a party – nice and gentle does it.
The end result? A loaf that's got just the right texture – not heavy as a brick, mind you, but not full of holes like Swiss cheese either. And that glaze on top? It sets up beautifully, smooth as can be. I've been baking for longer than I care to mention, and this recipe's as reliable as my old kitchen timer.
Recipe
This classic glazed lemon loaf combines the perfect balance of sweet and tart flavors, creating a moist and tender cake that's ideal for any occasion. The bright citrus notes shine through both the cake and its glossy glaze, while the butter-rich base provides a delectable, melt-in-your-mouth texture. The tradition of baking with citrus, much like the rich history of gingerbread cookies, enhances the festive spirit and offers a comforting taste of home.
The secret to achieving the perfect lemon loaf lies in using fresh lemon zest and juice, which provide natural oils and authentic flavor that can't be replicated with artificial alternatives. This recipe yields a loaf that stays fresh for several days when properly stored, making it an excellent make-ahead dessert or breakfast treat.
Ingredients:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine sugar, eggs, milk, oil, lemon zest, lemon juice, and vanilla. Mix wet ingredients into dry ingredients until just combined, being careful not to overmix. Pour into prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pan. While still warm, whisk together glaze ingredients and pour over the loaf.
For best results, bring all refrigerated ingredients to room temperature before mixing. When zesting lemons, avoid the white pith as it can add unwanted bitterness. The loaf can be stored in an airtight container at room temperature for up to 4 days, or frozen without the glaze for up to 3 months.
A slice of glazed lemon loaf brightens any morning or afternoon tea break with its vibrant citrus flavor and moist, tender crumb.
This classic quick bread emerged as a café favorite in the 1950s when home bakers began experimenting with fresh citrus in traditional pound cake recipes.
The addition of fresh lemon juice and zest transforms an ordinary loaf into something special, while the sweet-tart glaze creates an irresistible finish that seeps slightly into the warm bread.
This recipe stays true to those original café versions, delivering consistent results that rival any coffee shop offering.
Conclusion
This lemon loaf's a real keeper – the kind that'll have folks reaching for seconds before they've finished their first slice. Nothing fancy here, just good old-fashioned baking with proper fresh lemons (none of that bottled stuff) and real butter. You want plenty of zest in there; that's where all the flavor lives. The crumb comes out just right – not too dense, not too light – and there's a lovely glaze that sets on top with just enough tang to wake up your taste buds.
I've been making this one for years, and let me tell you, the secret's in taking your time creaming that butter and sugar. Don't rush it. And make sure everything's at room temperature before you start – cold eggs are nobody's friend in this recipe. The batter should feel silky smooth, like velvet, before it goes in the pan.
Just keep an eye on it while it bakes – when you can smell those lemons wafting through your kitchen, that's usually a good sign it's nearly done. Give it the toothpick test to be sure. Let it cool properly before you add the glaze, or you'll end up with a right mess. Trust me on that one – learned it the hard way!