The glaze, the soft loaf, the lemon .. What else could you ask for?? The second recipe for LOAF month is the Glazed Lemon Loaf!!
I have a black thumb. Metaphorically, off course. I cannot keep a plant alive! I always forget to water it and I just forget that I have a plant entirely. This is something that I’ve accepted about myself. Ha! But, if I could pick which plant I would love to have in my backyard, I would easily choose lemon tree. I use lemons in so many recipes, may it be for baking or cooking. The smell itself would just wake you up. It’s great as lemonade or in your tea and it’s especially great for baking! It’s just a happy fruit!
When baking with lemon, the recipe usually asks for lemon juice or lemon zest . For the juice, you can squeeze with your hand or you can invest in a citrus reamer like this one. It’s very inexpensive and you can get more juice than squeezing it with your hand.
There is also a mini citrus juicer that gives you the measurement as you squeeze. So you never have to worry whether you have enough juice or not. Isn’t it cute?!!?
If you are on the market for a zester, I would suggest getting the Microplane zester from Sur la table. It is so sharp, so easy to use and the grip is really steady and soft. A little tip, be very careful whenever you are using a zester. It is really sharp and a slip of the finger means ouch!
To make the loaf, first you cream the butter for 1 minute. Doing this will incorporate air into it to make the mixture light and fluffy. Add the sugar and mix again until it’s light and combined.
Add the eggs and vanilla and the lemon zest and lemon juice. I love the smell of lemon !!
Here comes the Dry-wet-dry-wet-dry part. You want to put in 1/3 of the flour and half of the milk and mix. Then you put in 1/3 part of the flour and the rest of the milk and mix. Then you add in the rest of the flour.
After 1 minute, you will get this beautiful batter and it’s ready to pour into your prepared 9×5 loaf pan.
I love how easy it is to make!! And the lemon is just a great flavor that everybody will love. Bake the loaf for 40-45 minutes.
While the loaf is baking, you can make the glaze. So easy but so delicious. Do not skip this part!! It will intensify the flavor of the lemon and your family will thank you!!
After the loaf is baked, you want to leave it in the pan for about 5 minutes and then invert it. Put it on a wire rack and cool. Then with the setup below, pour that liquid gold on top. Having the foil on your baking sheet means less clean up!
My oh my!!! Look at the glisten of that glaze!!
So make your tea (or you coffee) and enjoy this loaf with a good book!!
Tips on making this Glazed Lemon Loaf:
- Using fresh lemon juice will make the loaf taste fresher.
- Make sure to really grease the pan generously so that it will be easy to pop out of the pan.
- The loaf will last for 2-3 days. That is if your family doesn’t devour it right away!
Happy Baking!!
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- 1 1/2 cups flour
- 1 tsp baking powder
- A pinch of salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 tbsp lemon juice, (from 1 large lemon)
- 2 lemons, zested
- 1/2 cup milk
- 1 lemon, juiced
- 1 cup powdered sugar
Ingredients
Lemon Loaf
Lemon Glaze
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- Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with cooking spray.
- In a medium size bowl, whisk together flour, baking powder and salt.
- In a stand mixer bowl, cream the butter for about 1 minute. Add the sugar until it becomes fluffy and light.
- Add in the eggs and vanilla and mix again. Scrape the sides. Add the lemon juice and lemon zest and mix again.
- Add 1/3 off the flour and half of the milk and mix on low speed. Add another 1/3 off the flour and the rest of the milk and mix on low speed. Add the rest of the flour and mix until everything is combined. Do not overtax.
- Pour the batter into loaf pan and bake for 40-45 minutes. Check the doneness of the loaf by inserting toothpick in the center of the loaf.
- Cool for 5 minutes on wire rack and invest from the loaf pan.
- In a medium bowl, stir together the juice of 1 lemon and the powdered sugar. Drizzle unto the cooled lemon loaf.
Adapted from : Sally's baking addiction
Ken Haedrich
August 17, 2018 at 9:26 AMHi Onie – This looks great and I’ll have to try it. Lemon is one of my favorite flavors, especially during the summer months. Do you ever use lemon extract in a cake like this? I’ve fallen into the habit of using it pretty often in my pound cakes and some of my pies, like lemon chess pie – not instead of lemon juice and zest, but in addition to. Your thoughts? Ken
Onie Panjaitan
August 18, 2018 at 11:02 AMThanks, Ken! I’ve never used lemon extract before but this intrigues me. I’ll try it the next time I make your lemon chess pie!