This Lemon Loaf is ultra plush, moist, and bursting with fresh lemon flavor! The batter comes together quickly, in one bowl. Top the baked loaf with a zingy lemon glaze - it adds the perfect hit of sweetness and crunch to each tender slice!
Course Brunch, Dessert
Cuisine Breakfast, Brunch, Dessert
Keyword Lemon Cake, Easy Desserts, Easter Desserts, Spring Desserts
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Servings 8to 16 slices
Calories 444kcal
Author Stephanie Simmons
Ingredients
For the Lemon Loaf
1 and 1/2cupsall-purpose flour, spooned & leveled195 grams
1 and 1/2tspbaking powder
1/8tspsalt
1cupgranulated sugar
3tbsplight brown sugar, packed
1/2cupsalted butter, softened at room temperature
1/4cupmilk, at room temperature
2tbspvegetable oil
1/2cupsour cream, at room temperature
2largeeggs, at room temperature
1tspvanilla extract
1largelemon, zested
3 and 1/2tbsplemon juice
For the Lemon Glaze:
1cuppowdered sugar
1 and 1/2tbsplemon juice
1/4tspvanilla extract
pinchoflemon zest
Instructions
Prep: Preheat your oven to 350° F. Line a standard loaf pan with parchment paper and spray, catching any exposed parts of the inside of the pan, with nonstick spray.
Make the Batter: In a large bowl, whisk together the flour, baking powder, salt, and both sugars. Cut the softened butter into tablespoon-size cubes, and add to the dry ingredients. Mix with an electric mixer on high speed until the butter disappears into the dry ingredients. It'll look like fine, sandy crumbs. Whisk together the wet ingredients in a 2 cup glass measuring cup, starting with the milk (you can measure it this way!). Slowly pour this mixture into the dry ingredients with your mixer running on low. Mix just until things are combined, scraping the bowl with a spatula at the end to make sure everything gets incorporated.
Bake: Pour batter into your prepared loaf pan and bake for 48 to 56 minutes. The loaf will not be deeply browned, and a toothpick inserted into the center will pull out moist crumbs. Let cool on a wire rack for at least 30-60 minutes before glazing.
Make the Glaze: Whisk together glaze ingredients, adding more powdered sugar to thicken, or more lemon juice (or water) to thin it to desired consistency. Pour over the still warm or cooled loaf. Slice and enjoy immediately!
Serve & Store: Store the cooled lemon loaf in an airtight container at room temperature for 3-4 days.