Description
This moist and zesty lemon loaf is soft, buttery, and bursting with fresh citrus flavor. Topped with a tangy lemon glaze, it’s the perfect treat for breakfast, dessert, or an afternoon snack. Easy to make and better than Starbucks!
Ingredients
Scale
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For the loaf:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup milk (or buttermilk for extra moisture)
- Zest & juice of 1 large lemon
- 1 tsp vanilla extract
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For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, whisk eggs, melted butter, milk, lemon zest, lemon juice, and vanilla extract.
- Slowly combine wet and dry ingredients, stirring until just mixed (do not overmix).
- Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk together powdered sugar and lemon juice for the glaze, then drizzle over the cooled loaf.
- Slice and enjoy!
Notes
- For extra moisture, use buttermilk instead of regular milk.
- For a stronger lemon flavor, add an extra tablespoon of lemon zest.
- Store at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American