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Lemon Loaf with Lemon Glaze

lemonloafThis tested until perfect recipe for Lemony Lemon Loaf not only has a tender and moist crumb, but it is bursting with that tangy flavour that lemon lovers crave.

2 cups all-purpose flour, unbleached (284 g)
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher or sea salt
1 Tbsp. lemon zest, freshly grated
½ cup unsalted butter softened
1¼ cup granulated sugar
3 eggs, at room temperature
½ cup lemon juice, freshly squeezed
½ cup milk, at room temperature

Lemon Glaze:
½ cup icing sugar, sifted
¼ cup lemon juice, freshly squeezed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour (or use non-stick spray) a 9x5" loaf pan.

Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.

In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.

Gradually add the sugar and continue beating for another 2-3 minutes. Add eggs, one at a time. Make sure you scrape the bottom of your bowl. Add lemon juice (the batter will curdle).

Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix. If using add-ins, combine gently at this point.

Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.

Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

For the Lemon Glaze:
Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.

Makes 16 slices.

Cook's Notes:

  • Ensure oven is preheated to the right temperature.
  • Take out the milk, eggs and butter 30-60 minutes before starting.
  • Cream the softened butter, then slowly add the sugar until light and fluffy. This step takes at least 5 minutes.
  • Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
  • Reduce the speed to low when adding the flour and milk. Do not over mix.
  • Lemon zest is an important ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
  • Make this lemon dessert your own by adding slivered almonds (½ cup) or poppy seeds (2 Tbsp.).