Who doesn’t love a good Lemon Loaf with Lemony Glaze? This show-stopping easy-peasy dessert is a stunning pick whenever you’re in the mood for a lemon dessert. It’s buttery, moist, and that glaze is packed with fresh lemon flavor and puts this loaf recipe over the top!
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Do you find yourself daydreaming about a dessert that’s equal parts tangy and sweet? One that’s easy to make and can be stored in the freezer for those unexpected cravings? Look no further, because I have the perfect recipe for you: luscious Lemon Loaf with Lemony Glaze!
This delectable treat is a beautiful marriage of citrusy zest and heavenly sweetness, topped off with a lemony glaze that will make your taste buds dance with delight. Not only is this lemon loaf incredibly easy to make, but it also freezes like a dream, ensuring that you always have a scrumptious slice at the ready.
What you’ll love about Lemon Loaf with Lemony Glaze
- It’s easy to make, and no mixer is required!
- You can adjust the sweetness of the glaze to suit your taste.
- Keep it simple, or serve it with ice cream, fresh berries, whipped cream and more!
Ingredients
- Eggs
- Sugar – White granulated sugar.
- Salt – I cook with kosher salt.
- Lemons – You’ll need the zest from 3 lemons and fresh lemon juice.
- All-purpose flour
- Baking powder
- Sour cream – Or plain yogurt.
- Milk
- Butter – Salted butter; melted.
For The Glaze
- Powdered sugar
- Lemon juice – Fresh lemon juice.
How To Make The Best Lemon Loaf with Lemony Glaze
- Preheat your oven to 350-F and spray a loaf pan with non-stick cooking spray.
- Combine the eggs, sugar, and salt in a large mixing bowl and whisk until smooth.
- Add the lemon zest and melted butter to the egg and sugar mixture, mixing well to combine.
- Blend the flour and baking powder in a second bowl and mix until combined.
- Add the flour mixture to the egg and sugar mixture and mix to combine.
- In a third bowl, mix the sour cream and milk until smooth. Add this to the batter and stir it in with a wooden spoon until the batter is smooth.
- Transfer the batter to the prepared loaf pan and bake at 350-F for about an hour or until it is cooked through.
- Cool completely before topping with the glaze.
How to make the glaze
- Add the powdered sugar to a bowl and whisk in the lemon juice until smooth.
- Spoon as much as you’d like over the loaf and serve.
Chef Jenn’s Tips
- When baking, never overmix the batter. Mix only enough to combine the ingredients.
- Use a microplane grater to get the zest from a lemon without all the pith.
- This loaf can take a while to bake, but the actual baking time will depend on the kind of loaf pan you’re using. Check the loaf at around 50 minutes to see if it is cooked and adjust from there.
- If your lemons are too tart, add a bit more sugar to thicken the glaze. If you like it tarter, add a bit more lemon juice to the glaze.
Recommended
Serving Suggestions
Wondering what to serve with Lemon Loaf with Lemony Glaze? I love this moist and lemony loaf cake just like it is, but you could also serve it with whipped cream or vanilla pudding, fresh berries, a dollop of strawberry jam, or a scoop of ice cream. I love it after a spring meal of Salmon Pasta Salad or a simple quesadilla. There’s no wrong time for a slice of lemon loaf!
Storage
Your Lemon Loaf with Lemony Glaze will keep in an airtight container on the counter for 1-2 days, or you can freeze it. I like slicing the loaf first so that I can just pop off a frozen slice and thaw it whenever I’m in the mood for a slice of lemon loaf. It’ll keep in your freezer for up to a month.
Step By Step Process
Lemon Loaf with Lemony Glaze
Ingredients
- 4 each eggs
- 1 1/3 cups granulated sugar
- 1 pinch salt
- zest from 3 lemons
- 6 tablespoons salted butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
For the glaze
- 1 cup powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350-F and spray a loaf pan with non-stick cooking spray.
- Combine the eggs, sugar, and salt in a large mixing bowl and whisk until smooth.
- Add the lemon zest and melted butter to the egg and sugar mixture, mixing well to combine.
- Blend the flour and baking powder in a second bowl and mix until combined.
- Add the flour mixture to the egg and sugar mixture and mix to combine.
- In a third bowl, mis the sour cream and milk until smooth. Add this to the batter and stir it in with a wooden spoon until the batter is smooth.
- Transfer the batter to the prepared loaf pan and bake at 350-F for about an hour or until it is cooked through.
- Cool completely before topping with the glaze.
To Make the Glaze
- Add the powdered sugar to a bowl and whisk in the lemon juice until smooth.
- Spoon as much as you'd like over the loaf, letting it soak in, and serve.
Notes
Chef Jenn’s Tips
- When baking, never overmix the batter. Mix only enough to combine the ingredients.
- Use a microplane grater to get the zest from a lemon without all the pith.
- This loaf can take a while to bake but actual baking time will depend on the kind of loaf pan you’re using. Check the loaf at around 50 minutes to see if it is cooked and adjust from there.
- If your lemons are too tart, add a bit more sugar to thicken the glaze. If you like it tarter, add a bit more lemon juice to the glaze.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
