Glazed Lemon Loaf Recipe

This Glazed Lemon Loaf is the perfect treat for any occasion. It’s moist, tender, and bursting with bright, zesty lemon flavor. I love how the simple glaze adds a touch of sweetness and enhances the lemony goodness. It’s the kind of loaf that disappears quickly whenever I make it!

Why You’ll Love This Glazed Lemon Loaf

• Lemon-licious: This loaf is bursting with fresh lemon flavor, thanks to the lemon juice and zest in the batter and the glaze.
• Easy to Make: This recipe is incredibly easy to follow, even for beginner bakers.
• Perfect for Sharing: This loaf is great for potlucks, bake sales, or just a sweet treat to share with friends and family.
• Versatile: You can enjoy this loaf for breakfast, brunch, or dessert.

this Recipe

Ingredients for Glazed Lemon Loaf

Here’s what I use to make this delicious loaf:

Lemon Loaf:

• All-Purpose Flour: This is the base of our loaf batter.
• Baking Powder: Helps the loaf rise and become light and fluffy.
• Table Salt: Enhances the flavors of the loaf.
• Granulated Sugar: Adds sweetness.
• Full-Fat Sour Cream: Adds moisture and tanginess to the loaf.
• Canola or Vegetable Oil: Adds richness and helps create a tender crumb.
• Freshly Squeezed Lemon Juice and Zest: These add a burst of fresh lemon flavor.
• Eggs: Bind the ingredients together and add richness.
• Vanilla Extract: Enhances the flavor of the loaf.

Lemon Glaze:

• Powdered Sugar: Creates a sweet and smooth glaze.
• Freshly Squeezed Lemon Juice: Adds tanginess and thins the glaze to the right consistency.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Poppy Seed Lemon Loaf: Add a tablespoon of poppy seeds to the batter for a crunchy texture and a slightly nutty flavor.
• Lemon Blueberry Loaf: Fold in a cup of fresh or frozen blueberries for a fruity twist.
• Lemon Cream Cheese Glaze: Mix some softened cream cheese into the glaze for a richer, tangier flavor.
• Citrus Twist: Use a combination of lemon and orange zest and juice for a citrusy variation.

How to Make Glazed Lemon Loaf

Step 1: Preheat and Prep

I start by preheating my oven to 350°F (175°C) and greasing a 9×5 inch loaf pan with cooking spray. I sometimes like to line the pan with parchment paper for easier removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, I whisk together the flour, baking powder, and salt.

Step 3: Combine Wet Ingredients

In a separate bowl, I whisk together the sugar, sour cream, oil, lemon juice, lemon zest, eggs, and vanilla extract until well combined.

Step 4: Combine Wet and Dry Ingredients

I pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. I’m careful not to overmix the batter.

Step 5: Bake

I pour the batter into the prepared loaf pan and bake it in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Cool

I remove the loaf pan from the oven and let it cool in the pan for about 20-30 minutes before transferring it to a wire rack to cool completely.

Step 7: Make the Glaze

Once the loaf has cooled, I make the glaze by whisking together the powdered sugar and lemon juice in a small bowl.

Step 8: Glaze and Serve

I drizzle the glaze over the cooled loaf. I sometimes like to put the glaze in a ziplock bag and snip off a small corner to create a more even drizzle.

Tips and Tricks

• Don’t Overmix: Overmixing the batter can make the loaf tough.
• Even Baking: Make sure the oven rack is in the center of the oven for even baking.
• Cooling Time: Allowing the loaf to cool completely before adding the glaze will prevent the glaze from melting.

How to Serve

This Glazed Lemon Loaf is delicious on its own, but you can also serve it with:

• Coffee or Tea: A classic pairing!
• Fresh Fruit: Serve it with fresh berries or sliced fruit for a refreshing touch.
• Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.

Make Ahead and Storage

• Make Ahead: You can bake the loaf a day ahead of time and store it at room temperature.
• Storing: Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: You can freeze the unglazed loaf for up to 2 months. Just thaw it at room temperature before glazing and serving.

FAQs

1. Can I use a different type of oil?
Yes, you can use any neutral-flavored oil, such as vegetable oil or coconut oil.

2. Can I use bottled lemon juice?
I recommend using freshly squeezed lemon juice for the best flavor, but you can use bottled lemon juice in a pinch.

3. Can I make this loaf gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.

There you have it! A simple and delicious recipe for Glazed Lemon Loaf. I hope you enjoy it!

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