Lemon Loaf with Lemon Glaze
Sweet and tart loaf perfect for your afternoon tea and comes together in no time.
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.