This vintage, foolproof recipe yields a tender, moist Glazed Lemon Loaf that lemon lovers will adore. It’s quick and simple to prepare, and the bright lemon glaze poured over the warm loaf creates a deliciously tangy finish. Make one to enjoy now—and consider doubling the batch because it disappears fast.
Like the lemon poppyseed muffins and other lemon desserts, this loaf works well as a snack, an afternoon treat, or a light dessert. The easy lemon glaze is made with freshly squeezed lemon juice and sugar, and it soaks into the warm loaf for maximum flavor and moisture.
This Glazed Lemon Loaf is one of those recipes you’ll find yourself making again and again. It’s straightforward, dependable, and delivers consistent results when basic technique and a few helpful tips are followed.
For the brightest citrus flavor, use freshly grated lemon zest and freshly squeezed lemon juice. The glaze should be mixed and poured over the loaf while it’s still warm so the sugar and juice penetrate the crumb and create a glossy, tangy finish.
YOU’LL LOVE THIS RECIPE
- Extremely easy to prepare — no special equipment required and minimal hands-on time.
- A tested, reliable recipe that consistently produces a tender, moist loaf.
- Made with simple pantry staples and fresh lemon for bright flavor.
INGREDIENTS & SUBSTITUTIONS
- Bring the butter and eggs to room temperature 30–60 minutes before starting; this helps the batter come together smoothly.
- Choose the freshest, firm lemons available. Wash and dry them before zesting to avoid any wax or residue.
- Milk can be 1%, 2% or whole milk depending on what you have; whole milk will give a slightly richer loaf.
INSTRUCTIONS & EXPERT TIPS
Below are clear steps and helpful tips to give you the best results. The loaf’s delicate crumb depends on gentle mixing and proper baking.
- Avoid overmixing once the flour is added. Stir just until the dry ingredients are incorporated to keep the crumb tender.
- Pour the glaze while the loaf is still warm so it can sink in and create a moist, flavored interior.
- Don’t open the oven door early in baking; sudden temperature changes can make the loaf sink. Use the oven light to check color and rise.
STORAGE & FREEZING INSTRUCTIONS
To keep the loaf fresh, wrap it tightly in plastic wrap and store at room temperature for up to three days. Proper wrapping prevents the loaf from drying out and preserves the glaze’s shine.
For longer storage, freeze the cooled loaf. Wrap it in two layers of plastic wrap and then a layer of foil if available. Stored this way, the loaf will keep in the freezer for up to one month. Thaw completely at room temperature before slicing.
Yes. Wrap the cooled loaf in two layers of plastic wrap and a layer of foil for best results. Freeze for up to one month and thaw at room temperature before serving.
After baking and cooling, wrap the loaf completely in plastic wrap and keep it on the counter for up to three days. For longer storage, freeze as described above.
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Glazed Lemon Loaf Recipe
4.5 from 8 reviews
- Author: Sandra Flegg
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
Description
This loaf bakes up with a delicate, moist crumb and a bright lemon flavor. The simple glaze seeps into the warm cake for a soft, tangy finish. It’s an approachable recipe that consistently yields great results.
Ingredients
1/2 cup butter, softened at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1/2 cup milk (1%, 2% or whole)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
Grated rind of 1 lemon
Glaze:
Juice of 1 lemon
1/4 cup granulated sugar
Instructions
This loaf can be mixed by hand or with an electric mixer. Follow these steps for best texture:
- Preheat the oven to 350°F (175°C). Grease a 9x5x3-inch loaf pan.
- In a large bowl, cream the softened butter and granulated sugar. Add one egg and beat until incorporated.
- Add the second egg and beat until the mixture is smooth and even.
- Stir in the milk until just combined.
- In a separate bowl, whisk together the flour, baking powder, salt and lemon zest.
- Fold the dry ingredients into the wet mixture, stirring only until the flour is moistened. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then remove it to a wire rack set over parchment or wax paper to catch drips.
- Poke holes across the top about 2 inches apart using a toothpick or sharp knife. This helps the glaze penetrate the loaf.
- Make the glaze by combining the lemon juice and 1/4 cup sugar in a small bowl; stir until the sugar dissolves slightly.
- While the loaf is still warm, pour the glaze over the top and brush any pooled glaze back onto the sides so the loaf is evenly coated.
Notes
Storage: Wrap the cooled loaf tightly in plastic wrap and keep at room temperature for up to three days.
Freezing: For longer storage, wrap the loaf in two layers of plastic wrap and a layer of aluminum foil, then freeze for up to one month. Thaw at room temperature before slicing.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 278
- Sugar: 27.1 g
- Sodium: 139.2 mg
- Fat: 10.5 g
- Protein: 3.9 g