Baking has always brought me so much joy, and there’s nothing quite like the scent of a fresh loaf of bread wafting through the kitchen. This *glazed lemon loaf* is one of my absolute favorites. It’s incredibly easy to make and the perfect treat for any occasion—whether it’s a sunny brunch or a cozy afternoon snack. The way the tangy lemon glaze glistens on top of the moist loaf is simply irresistible! Trust me, your friends and family will be asking for seconds. So, let’s roll up our sleeves and dive into this delightful recipe together!
Ingredients List
Here’s everything you’ll need to whip up this delightful *glazed lemon loaf*. I promise it’s simple and straightforward, so gather these ingredients and let’s get started!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Make sure your butter is softened before you start; it mixes much easier that way! And don’t forget to zest those lemons before juicing—trust me, the fresh flavor is worth it!
How to Prepare Instructions
Prepping the Oven and Ingredients
First things first, let’s get that oven fired up! Preheat it to 350°F (175°C). While that’s heating, grab your loaf pan and grease it well with butter or cooking spray to ensure your lovely loaf slides right out later. I like to line the bottom with parchment paper for extra safety. Now, take a moment to gather all your ingredients on the counter. It makes the whole process smoother when everything’s in one place. You’ll want to have your flour, sugar, butter, eggs, milk, and, of course, those fresh lemons nearby. Ready? Let’s get mixing!
Mixing the Batter
Now, let’s dive into the fun part! In a large mixing bowl, cream together the softened butter and granulated sugar using either a hand mixer or a good old wooden spoon. You want it to be light and fluffy, which usually takes about 2-3 minutes. Once that’s perfect, add the eggs one at a time, mixing well after each addition—this helps keep everything nice and airy! Then, stir in the milk, fresh lemon juice, and lemon zest until well combined. Just a little tip: be careful not to overmix at this stage! Once everything looks blended, you’re ready to move on to the dry ingredients.
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures your loaf has an even rise and a lovely texture. Once those dry ingredients are mixed, gradually add them to your wet mixture. Remember, we want to mix just until combined—no need to go overboard here! You might see a few flour streaks, and that’s perfectly okay. We’re aiming for a smooth batter without overdoing it. Now, let’s get that batter into the pan!
Baking the Loaf
Pour the batter into your prepared loaf pan, smoothing the top with a spatula if needed. Pop it in the oven and let it bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time, as every oven is a bit different. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The smell will be heavenly—trust me!
Preparing the Glaze
After your loaf has cooled completely, it’s time to make that delicious glaze! In a small bowl, mix the powdered sugar with 2 tablespoons of fresh lemon juice until it’s nice and smooth. You want it to be pourable but thick enough to hold its shape. If it’s too thick, just add a touch more lemon juice. Drizzle the glaze over the cooled loaf, letting it cascade down the sides. It should look like a beautiful, shiny coat! Let it set for a few moments before slicing into this lemony delight. Enjoy every bite!
Tips for Success
To make sure your *glazed lemon loaf* turns out perfectly every time, here are some handy tips that I’ve picked up along the way. Trust me, these little details can make a big difference!
- Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before you start mixing. This helps everything blend together smoothly and creates a light, fluffy loaf.
- Don’t overmix: When combining the wet and dry ingredients, mix just until you no longer see flour streaks. Overmixing can lead to a dense loaf, and we definitely want it to be light and airy!
- Check your oven temperature: Ovens can vary, so if your loaf isn’t baking evenly, consider using an oven thermometer to ensure it’s at the right temperature. You want that perfect golden brown without any burnt edges!
- Try adding poppy seeds or blueberries: For a fun twist, you can mix in some poppy seeds for a classic lemon-poppy seed loaf or toss in some fresh blueberries for a burst of sweetness.
- Keep an eye on it: Check your loaf a few minutes before the timer goes off. If it’s browning too quickly, you can tent it with foil to prevent burning while it finishes baking.
- Let it cool completely: For the best glaze results, let your loaf cool completely before drizzling on that sweet glaze. It helps the glaze set perfectly and prevents it from melting into the loaf.
Nutritional Information Section
Here’s a rough estimate of the nutritional information for each slice of this delightful *glazed lemon loaf*. Keep in mind that these values can vary based on specific ingredients and portion sizes, but it gives you a good idea of what to expect!
- Calories: 200
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 15g
- Protein: 2g
Enjoy your slice knowing it’s a tasty treat, perfect for indulging every now and then!
FAQ Section
Here are some common questions I get about my *glazed lemon loaf*. I’ve got you covered with answers that will help you make the most of this delicious recipe!
- Can I use a different type of flour? Absolutely! While all-purpose flour works best for this *glazed lemon loaf*, you can try using whole wheat flour for a healthier twist. Just keep in mind it might change the texture slightly, so be prepared for a denser loaf.
- How should I store leftovers? To keep your loaf fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It should last about 2-3 days. If you want to keep it longer, slice it up and freeze it for up to 3 months—just thaw it at room temperature when you’re ready to enjoy!
- Can I skip the glaze? If you prefer a less sweet treat, you can absolutely skip the glaze! The loaf is still wonderfully delicious on its own. Just dust it lightly with powdered sugar if you want a little something extra.
- What’s the best way to serve this loaf? This *glazed lemon loaf* is perfect for brunch, afternoon tea, or even as a light dessert. It pairs beautifully with a cup of tea or coffee. I love serving it with fresh berries or a dollop of whipped cream for an extra special touch!
- Can I add nuts to the batter? Definitely! Chopped walnuts or pecans can add a lovely crunch to your loaf. Just toss in about half a cup of your favorite nuts when you combine the dry and wet ingredients. It’s a great way to elevate the texture!
Why You’ll Love This Recipe
This *glazed lemon loaf* is truly a delight for so many reasons! Here’s why I can’t get enough of it:
- Bright, Zesty Flavor: The fresh lemon juice and zest give this loaf a vibrant and tangy taste that’s incredibly refreshing. Every bite feels like a little burst of sunshine!
- Super Easy to Make: With just a handful of ingredients and simple steps, even beginner bakers will find this recipe a breeze. You’ll be amazed at how quickly you can whip it up!
- Perfect for Any Occasion: Whether you’re celebrating a special event or just treating yourself on a cozy afternoon, this loaf is perfect for brunches, snacks, or desserts.
- Customizable: Feel free to switch it up! Add poppy seeds, blueberries, or nuts to make it your own. You can even enjoy it plain without the glaze if you prefer something a bit lighter.
- Great for Sharing: This loaf makes a wonderful gift! Wrap it up and share it with friends or family, and watch their faces light up when they take a bite.
Trust me, once you bake this *glazed lemon loaf*, it will become a go-to recipe in your kitchen!
Storage & Reheating Instructions
To keep your *glazed lemon loaf* fresh and delicious, follow these simple storage tips! Once the loaf has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. This helps keep the moisture in and prevents it from drying out. You can store it at room temperature for about 2-3 days. If you want to enjoy it later, slice it up and freeze the pieces in a freezer-safe bag. It will stay good for up to 3 months!
When you’re ready to enjoy your frozen loaf, just take out a slice and let it thaw at room temperature for about 30 minutes. If you prefer it warm, you can pop it in the microwave for about 10-15 seconds. Just be careful not to overheat it, or it might get a bit dry. Enjoy your lemony goodness anytime you like!
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Glazed Lemon Loaf: 5 Simple Steps to Easy Baking Joy
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delicious and moist glazed lemon loaf that is easy to make.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- Make sure your butter is at room temperature for easier mixing.
- Don’t overmix the batter to keep the loaf light.
- Allow the loaf to cool completely before adding the glaze for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: glazed lemon loaf, lemon bread, easy lemon loaf
