Lemon Loaf
Submitted by me77
Tender lemon loaf brushed with hot lemon-sugar glaze while warm. Fresh lemon zest throughout, perfect for afternoon tea or morning coffee.
YIELD
4 servingsPREP
25 minCOOK
75 minREADY
1 hrsThis is the lemon bread that delivers serious citrus punch. Fresh lemon zest gets mixed right into the batter (a full tablespoon), then the baked loaf gets brushed with a hot lemon juice and sugar glaze that soaks in and creates a tangy, slightly crystallized coating.
The texture is tender and fine-crumbed from the butter cut into the dry ingredients like making biscuits. The glaze adds brightness and a subtle crunch that makes each slice irresistible.
Serve it warm from the oven or cooled completely for slicing. Either way, it’s the perfect companion to hot tea or morning coffee.
Pro Tips
- Grate lemon zest before juicing (much easier than trying to zest a squeezed lemon)
- Cut butter into flour until mixture resembles coarse crumbs for tender texture
- Mix wet ingredients just until flour is moistened (overmixing makes tough, tunneled bread)
- Brush glaze on while loaf is still warm so it soaks in properly
- Cool in pan 10 minutes before removing to prevent breaking
Ingredients
Directions
From lemon, grate 1 tablespoon peel and squeeze 4½ teaspoons lemon juice; set aside.
In large bowl with fork, mix flour, baking powder, salt and 4½ cups sugar.
Cut in butter until mixture resembles coarse crumbs.
Stir in peel.
In small bowl with fork, beat eggs slightly and stir in milk; then stir this mixture into flour mixture just until flour is moistened.
Spoon into greased loaf pan.
Bake at 350℉ (180℃) F for 1¼ hours.
Cool in pan on wire rack 10 minutes; remove from pan.
Heat lemon juice over medium-high heat, stirring in 2 tablespoons sugar.
Heat to boiling.
Cook, stirring, until slightly thickened, about 5 minutes.
With pastry brush, brush sugar mixture evenly over top of bread.
Serve warm, or cool loaf completely to serve later.
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