Lemon Loaf with Lemon Glaze

Hey everyone, I hope you’re having a wonderful week and getting ready for the weekend.  I know I am and I don’t know about you guys but in our household Sunday’s are made for brunch.  Who doesn’t enjoy a great brunch, with all your typical brunch items and even maybe some things that are traditional to your family meals?  Whatever is on your menu I’m sure there’s some sort of sweet bread or dessert right…?   Well I got a great one for you today that goes great on any brunch menu and it comes together in no time; Lemon Loaf with a Lemon Glaze.  It’s sweet but not too sweet and has both the juice and zest of a lemon so just tart enough to make you pucker up.  It’s a simple recipe full of flavour. 

So hope you give it a try and enjoy!

Happy Baking,

XOXO Mari!

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Lemon Loaf with Lemon Glaze

Sweet and tart loaf perfect for your afternoon tea and comes together in no time.

Course Dessert

Keyword glaze, lemon, loaf, sweet, tart, zest

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

After 55 mins cover and bake another 10-15 mins. 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Author Marilia Yaldo

Ingredients

For Lemon Loaf

• 1 cup unsalted room temp. butter
• 1 cup granulated sugar
• 4 eggs room temp.
• 2 tbsp of grated lemon zest and juice
• 1 tsp salt
• 2 cups of (AP) flour

For Lemon Glaze

• 2/3 cup of confectioner sugar
• 1 tbsp of lemon juice
• 1 tbsp of water may need 2 tbsp

Instructions

For Lemon Loaf

• Preheat oven to 350°F and prepare a 9 inch loaf pan
• Combine flour and salt and whisk together to remove any lumps and set aside
• Add butter and sugar to mixing bowl and mix on med-high speed until light and fluffy about 5 mins.
• Add eggs one at a time and beat well after each, then add lemon zest and juice.
• Gradually add flour and salt mixture until combined without over mixing
• Spoon into prepared loaf pan and bake uncovered for 55 mins. Then loosely cover and bake for another 10-15 mins until inserted tooth pick comes out clean with few crumbs.
• Remove from oven and let cool for about 10 mins before removing from pan. Remove from pan and let cool for another 20 mins before adding icing (if you are adding icing to it).

For Lemon Glaze

• Combine confection sugar, lemon juice and water and whisk well until a smooth consistency. Pour over cooled loaf and let set for a few minutes.
• Slice and enjoy!

Notes

Depending on how tart you like it you can always add less zest and juice.

This loaf can easily be stored in fridge wrapped for 3-4 days and frozen without glaze for up to 4 weeks.  You can always make a quick glaze to go with it after or even sprinkle with powdered sugar.