Easy Sweet & Tangy Lemon Loaf with Glaze Recipe

Bright citrus notes dance through this irresistible lemon loaf with glaze, creating a sunshine-infused treat that brightens any afternoon.

Zesty lemons burst with tangy flavor, promising a delightful balance of sweetness and sharp citrus undertones.

Each slice promises tender crumb and a delicate, glossy glaze that adds a luxurious finishing touch.

The recipe comes together effortlessly, welcoming both novice and experienced bakers to enjoy its simple charm.

Soft, moist, and wonderfully fragrant, this lemon loaf transforms ordinary ingredients into an extraordinary dessert.

Rich buttermilk ensures a velvety texture that melts in your mouth with every single bite.

Drizzle the glaze generously and watch as your kitchen fills with an aroma that beckons everyone to the table.

Why You’ll Love This Bright Lemon Loaf

• Burst with Zesty Flavor: Indulge in a citrusy sensation that dances on your taste buds with bright, refreshing lemon notes that elevate this classic loaf.
• Perfect for Any Gathering: Versatile enough to shine at brunch, afternoon tea, potlucks, or as a delightful everyday dessert that brings instant smiles to everyone's faces.
• Crowd-Pleasing Comfort Dessert: Enjoy a moist, tender loaf with a luscious glaze that appeals to both kids and adults, making it a universally loved sweet treat for any occasion.

Ingredients for Moist Lemon Loaf With Glaze

• All-Purpose Flour: Soft and fluffy base for the loaf.
• Baking Powder: Light and airy rising agent.
• Salt: Subtle flavor enhancer.

• Butter: Creamy and rich foundation.
• Granulated Sugar: Sweet and smooth texture.
• Eggs: Binding and moisture provider.
• Sour Cream: Tangy and rich ingredient.
• Lemon Zest, Lemon Juice, Lemon Extract: Bright and zesty citrus flavors.

• Powdered Sugar, Lemon Juice, Milk, Melted Butter: Smooth and glossy sweet topping.

How to Bake a Tangy Glazed Lemon Bread

Step 1: Warm Up the Oven

Crank your oven to a cozy 325°F.

Grab a loaf pan and give it a generous coating of grease to prevent any sticky situations.

Step 2: Sift Dry Ingredients

Grab a bowl and whisk together flour, baking powder, and salt until they’re best friends.

Set this mixture aside for now.

Step 3: Whip Butter and Sugar

Pull out your electric mixer and transform butter and sugar into a fluffy cloud-like mixture.

Beat them until they’re light, airy, and looking absolutely irresistible.

Step 4: Blend Wet Components

Drop eggs into the butter mixture one at a time, giving each a chance to get fully acquainted.

Splash in sour cream, zesty lemon zest, bright lemon juice, and punchy lemon extract.

Mix until everything looks smooth and harmonious.

Step 5: Marry Dry and Wet Ingredients

Slowly introduce your flour mixture to the wet ingredients.

Stir gently and briefly – don’t overmix or you’ll make the batter sad and tough.

Step 6: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula.

Slide it into the oven and bake for 55-65 minutes.

The loaf is ready when a toothpick comes out clean.

Step 7: Cool Down

Let the loaf rest in the pan for 10 minutes.

Then, run a knife around the edges and transfer to a cooling rack.

Step 8: Craft the Glaze

• Powdered sugar
• Lemon juice
• Milk
• Melted butter

Adjust consistency by adding more liquid or sugar as needed.

Step 9: Drizzle and Spread

Once the loaf is completely cool, pour the glaze over the top.

Use a spoon to spread it evenly, creating a tempting sweet-tart topping.

Step 10: Slice and Savor

Cut into the loaf and enjoy each bright, zesty bite!

Pro Tips for a Perfectly Glazed Loaf

• Grate lemon zest carefully to avoid the bitter white pith, using only the bright yellow outer layer for maximum flavor intensity.
• Toss flour-coated dry ingredients to help prevent them from sinking to the bottom of the loaf during baking.
• Stir the batter just until ingredients are combined to keep the loaf tender and prevent a tough, dense texture.
• Use room temperature eggs and sour cream to ensure smooth incorporation and consistent baking results.
• Let the loaf cool completely before glazing to prevent the sugar from melting and sliding off the surface.

Keeping Lemon Loaf Fresh and Moist

• Store leftover lemon loaf in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent drying out.
• Keep glazed loaf at room temperature for 1-2 days if you plan to consume it quickly, ensuring it's covered to prevent staleness.
• Wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5-7 minutes to restore moisture and enhance flavor.

What to Serve With This Sweet Citrus Bread

• Pair Zesty Citrus Tea: Brew a bright Earl Grey or chamomile tea with lemon slices to complement the loaf's tangy flavor profile and enhance its refreshing citrus notes.
• Chill Creamy Accompaniment: Serve a small scoop of lemon sorbet or vanilla ice cream alongside the loaf to balance its rich texture and provide a cool, smooth contrast.
• Match Herbal Beverage: Prepare a light lavender or mint tea that echoes the lemon's herbal undertones and creates a delicate, aromatic pairing with the sweet glazed dessert.
• Elevate with Sparkling Drink: Offer a chilled prosecco or sparkling lemonade to cut through the loaf's sweetness and add a festive, bubbly dimension to the dessert experience.

Different Styles for Your Lemon Loaf

• Dairy-Free Delight: Replace sour cream with coconut yogurt or unsweetened applesauce. Swap butter for vegetable oil or coconut oil. Use almond milk in the glaze for a plant-based version.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or almond flour. Ensure baking powder is certified gluten-free. Adjust liquid measurements slightly to maintain moisture.
• Low-Sugar Alternative: Use stevia or monk fruit sweetener instead of regular sugar. Reduce glaze sweetness by mixing powdered sugar with Greek yogurt. Add extra lemon zest for flavor intensity.
• Herbal Infusion: Incorporate fresh thyme or lavender into the batter for an aromatic twist. Sprinkle crushed dried herbs on top of the glaze. Experiment with subtle herb quantities to complement the lemon flavor.

FAQs

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness. Bottled juice works in a pinch but might taste slightly less vibrant.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the flour is just incorporated. Overmixing can make the loaf tough and dense, resulting in a less tender texture.

• What if I don't have lemon extract?

You can skip the lemon extract and increase the lemon juice or zest slightly. The extract adds extra lemon intensity, but the loaf will still be delicious without it.

• Can I make this loaf ahead of time?

Yes, you can bake the loaf 1-2 days in advance. Keep it wrapped at room temperature and glaze just before serving for the best taste and texture.

Lemon Loaf With Glaze Recipe

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4.5 from 14 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Zesty lemon loaf dances with bright citrus notes, offering a refreshing slice of sunshine. Moist crumbs and sweet glaze invite you to savor each delightful bite of this classic teatime treat.

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Ingredients

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Main Ingredients:

• 1.75 cups all-purpose flour
• 3 eggs
• 2/3 cup sugar
• 1/2 cup butter, softened
• 1 cup sour cream

Lemon Flavoring Ingredients:

• 1.5 tablespoons lemon zest (from approximately 1 lemon)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon extract (not lemon oil)

Dry Ingredients:

• 1.75 teaspoons baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the baking environment by heating the oven to 325°F (165°C) and generously coating a loaf pan with non-stick spray or butter.
2. Sift together flour, baking powder, and salt in a medium mixing vessel, creating a uniform dry foundation for the loaf.
3. Utilize an electric mixer to transform butter and sugar into a cloud-like, aerated mixture, ensuring complete integration of ingredients.
4. Introduce eggs individually to the butter mixture, beating thoroughly after each addition to maintain a smooth consistency.
5. Fold in sour cream, vibrant lemon zest, freshly squeezed lemon juice, and aromatic lemon extract, blending until the mixture appears silky and unified.
6. Gently incorporate the dry ingredient blend into the wet mixture, stirring minimally to prevent developing a tough texture.
7. Transfer the velvety batter into the prepared pan, smoothing the surface with a flexible spatula for an even bake.
8. Position the pan in the preheated oven and bake for approximately 55-65 minutes, monitoring until a thin skewer emerges clean when inserted into the center.
9. Allow the loaf to rest in the pan for 10 minutes, then carefully extract and transfer to a wire cooling rack.
10. Craft a luminous glaze by whisking powdered sugar, lemon juice, milk, and melted butter until achieving a luxurious, pourable consistency.
11. Once the loaf reaches room temperature, cascade the glaze over the surface, allowing it to elegantly drape down the sides.
12. Slice and serve the zesty, tender lemon loaf, reveling in its bright, sophisticated flavor profile.

Notes

• Zest carefully to avoid the bitter white pith, using only the bright yellow outer layer for maximum citrusy flavor.
• Ensure butter and eggs are at room temperature for smoother batter and more even mixing.
• Check doneness early by inserting a toothpick at 50 minutes to prevent overbaking, which can dry out the loaf.
• For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend and add 1/2 teaspoon xanthan gum for better texture.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 17 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg