Glazed Lemon Loaf
A delightfully vibrant and moist citrus-infused loaf, this lemon-glazed bread brings together the tang of fresh lemons with the richness of butter and sour cream. Finished with a glossy lemon glaze, it serves beautifully as a morning indulgence, midday refreshment, or teatime companion.
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Servings: 6 slices
Ingredients
For the Citrus Loaf
- 60 ml of freshly pressed lemon juice
- 190 g about 1½ cups plain flour
- ½ cup approximately 115 g unsalted butter, brought to room temperature
- 2 tablespoons of finely grated lemon peel from roughly 2 lemons
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla essence
- ¼ teaspoon finely milled salt
- 120 ml of sour cream or unflavored Greek-style yogurt
- 200 g roughly 1 cup white granulated sugar
- 2 large eggs at ambient temperature
For the Glaze
- 2 to 3 tablespoons of freshly squeezed lemon juice
- 120 g about 1 cup confectioners’ sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9 by 5-inch loaf tin by greasing it lightly and lining it with a strip of parchment for easier removal.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir well to blend and set aside.
- Using a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, which should take around 2 to 3 minutes.
- Add the eggs individually, beating thoroughly after each one to ensure smooth integration.
- Incorporate the lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract. Mix until the batter is even and cohesive.
- Add the flour mixture to the wet components gradually, folding gently with a spatula until just combined. Avoid excessive stirring to maintain a tender crumb.
- Pour the batter into the prepared pan and level the surface with a spatula.
- Place the pan on the center rack and bake for 50 to 55 minutes, or until a skewer inserted into the middle comes out clean or with a few moist crumbs.
- Once baked, let the loaf rest in the tin for 10 minutes before turning it out onto a wire rack. Let it cool completely before glazing.
- To prepare the glaze, whisk the sifted powdered sugar with lemon juice, starting with 2 tablespoons and adding more if needed to achieve a smooth, pourable consistency.
- Drizzle the glaze generously over the cooled loaf, allowing it to set for 15 to 20 minutes before slicing and serving.
Notes
For maximum lemon flavor, use fresh juice and zest. The loaf stores well at room temperature for up to 3 days when wrapped or covered.