Moist Lemon Loaf with a Sweet Glaze

Moist Lemon Loaf with a Sweet Glaze is the perfect treat for those who crave a light and tangy dessert. The fluffy, soft crumb of this lemon loaf is complemented by the refreshing, citrusy zing from the fresh lemon juice and zest. Topped with a simple yet delicious lemon glaze, this loaf is a must-try for lemon lovers. Whether you’re looking for a breakfast pastry, an afternoon snack, or a dessert to brighten up your day, this lemon loaf offers the ideal balance of sweetness and tartness. The tangy glaze perfectly enhances the fresh lemon flavor, making every bite irresistibly delightful.

Why You’ll Love This Recipe

This lemon loaf stands out for its incredible moisture and rich, zesty flavor, which is achieved through the combination of sour cream and fresh lemon juice. The fluffy texture, paired with the citrusy essence, makes it an indulgent yet refreshing option for any occasion. The sweet glaze adds the perfect finishing touch, bringing an extra layer of sweetness that harmonizes with the natural tartness of the lemon. Plus, it’s incredibly easy to make and requires simple ingredients that you likely already have in your pantry. Whether you’re baking for yourself or for a special gathering, this moist lemon loaf with a sweet glaze will impress and satisfy.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Sour cream
• Fresh lemon juice
• Lemon zest
• Vanilla extract

Glaze:

• Powdered sugar
• Fresh lemon juice

Variations

1. Blueberry Lemon Loaf: Add fresh or frozen blueberries to the batter for a burst of color and flavor.
2. Lemon Poppy Seed Loaf: Add a tablespoon of poppy seeds to the batter for a delightful crunch and extra texture.
3. Gluten-Free Lemon Loaf: Substitute the all-purpose flour with a gluten-free flour blend to make the loaf gluten-free.
4. Lemon Coconut Loaf: Mix in shredded coconut for a tropical twist on this classic lemon loaf.
5. Lemon Almond Loaf: Add a teaspoon of almond extract and sliced almonds to the batter for a nutty contrast to the lemon.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the loaf from sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.

Step 3: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This step is important to create a light texture for your loaf.

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time, beating well after each addition. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could make the loaf dense.

Step 6: Bake the Lemon Loaf

Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 7: Cool the Loaf

Let the loaf cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Step 8: Make the Glaze

While the loaf is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and well combined.

Step 9: Drizzle the Glaze

Once the loaf has cooled completely, drizzle the glaze over the top of the loaf, allowing it to set.

Tips for Making the Recipe

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you begin. This helps the ingredients mix more easily, resulting in a smooth batter.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
• Check for Doneness: To check if the loaf is done, insert a toothpick or cake tester into the center. If it comes out clean, the loaf is ready.
• Zest the Lemon First: Always zest the lemon before juicing it, as it’s easier to zest when the lemon is whole.

How to Serve

This lemon loaf is best served fresh, though it will stay moist for a few days. It’s a perfect breakfast item, a delightful afternoon snack, or a light dessert after dinner. Pair it with a cup of tea or coffee for a relaxing treat. The glaze adds a lovely touch of sweetness, but you can serve it without the glaze if you prefer a more subtle flavor.

Make Ahead and Storage

Storing Leftovers

Store the lemon loaf in an airtight container at room temperature for up to 3 days. The loaf will remain moist and delicious even a few days after baking.

Freezing

To freeze the lemon loaf, wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for up to 2 months. Thaw the loaf at room temperature when you’re ready to enjoy it.

Reheating

To reheat the loaf, place it in the oven at 350°F (175°C) for 10-15 minutes until warmed through. You can also microwave individual slices for about 20 seconds.

FAQs

1. Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream. It will give the loaf a slightly tangier flavor but will still keep it moist.

2. Can I make this loaf ahead of time?

Yes, you can bake the loaf a day ahead of time and store it at room temperature in an airtight container.

3. Can I use a different type of citrus juice?

Yes, you can substitute the lemon juice with lime, orange, or grapefruit juice for a different citrus flavor.

4. Can I skip the glaze?

Yes, if you prefer a less sweet loaf, you can skip the glaze or simply dust the top with powdered sugar instead.

5. Can I add other fruits to the loaf?

Yes, you can fold in fresh or dried berries, such as blueberries or raspberries, for extra flavor and texture.

6. Can I make mini loaves instead of one large loaf?

Yes, you can divide the batter evenly between mini loaf pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Can I use a stand mixer instead of hand mixing?

Yes, you can use a stand mixer to cream the butter and sugar, but be sure to use low speed to avoid overmixing the batter.

8. How can I make the glaze thicker?

If you prefer a thicker glaze, add a little more powdered sugar until the desired consistency is reached.

9. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that works well for baking.

10. How long does the loaf keep?

The loaf keeps well for up to 3 days at room temperature. For longer storage, consider freezing it.

Conclusion

This Moist Lemon Loaf with a Sweet Glaze is the perfect way to satisfy your lemon cravings. It’s a simple yet elegant recipe that yields a wonderfully moist, flavorful loaf topped with a tangy glaze. Ideal for any occasion, this loaf will surely become a favorite in your baking repertoire. Enjoy it fresh from the oven or as an indulgent treat any time of day!

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