A moist and tangy lemon loaf perfect for brunch, light dessert, or breakfast. This homemade lemon loaf features a refreshing citrus kick and a sweet glaze, making it a favorite among families and friends.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup plain yogurt or sour cream
1 tablespoon lemon zest (from about 2 lemons)
¼ cup fresh lemon juice (about 2 lemons)
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Incorporate the yogurt, lemon zest, and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust consistency as needed.
Once the loaf is cool, drizzle the glaze over the top, allowing it to drip down the sides.
