Glazed Lemon Loaf - Recipe from Scratch

      This is the ultimate lemon loaf we've always wanted: the ease of quick bread combined with the texture of cake, fragrant with the floral aroma of lemons, lightly covered in a sweet and tangy citrus glaze, and remaining moist for days after it's baked.

      The interior of this exquisite cake is sweet and tender, permeated with the delightful scent of lemon, while the exterior is coated in a straightforward lemon glaze that is distinctly tart. Enjoy a slice as a snack or as the unassuming star of a dinner gathering.

      

      Yields 1 (8½x4½-inch) loaf

      1¼ cups (250 grams) granulated sugar

      ½ cup (112 grams) neutral oil, with extra for scoring the loaf

      3 tablespoons (12 grams) lemon zest

      3 large eggs (150 grams), at room temperature

      2 cups (250 grams) all-purpose flour

      2 teaspoons (10 grams) baking powder

      ½ teaspoon (1.5 grams) kosher salt

      ½ cup (120 grams) whole buttermilk, at room temperature

      5 tablespoons plus 2 teaspoons (85 grams) fresh lemon juice, divided

      1½ cups (180 grams) confectioners’ sugar

      1 tablespoon (14 grams) unsalted butter, melted

      Preheat the oven to 350°F (180°C). Grease an 8½x4½-inch loaf pan with baking spray that contains flour. Line the pan with parchment paper, allowing the excess to hang over the sides. In the bowl of a stand mixer fitted with the paddle attachment, mix together granulated sugar, oil, and lemon zest at medium speed until fluffy, about 2 to 3 minutes, pausing to scrape down the bowl sides. Add the eggs one at a time, mixing well after each addition.

      In a medium bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, combine the buttermilk and 3 tablespoons (45 grams) of lemon juice. With the mixer on low speed, gradually incorporate the flour mixture into the sugar mixture, alternating with the buttermilk mixture, starting and ending with the flour mixture, and mixing just until combined after each addition. Using an offset spatula, spread the batter into the prepared pan. Clean the offset spatula, dip it in oil, and use the oiled spatula to score a 3- to 4-inch line lengthwise down the center of the batter.

      Bake until a wooden pick inserted into the center comes out with a few moist crumbs, approximately 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Using the parchment overhang as handles, lift it from the pan and cool completely on a wire rack. In a separate small bowl, whisk together the confectioners’ sugar, melted butter, and the remaining 2 tablespoons plus 2 teaspoons (40 grams) of lemon juice until smooth; pour over the cooled cake. Let the glaze set for about 10 minutes before serving. Store in an airtight container for up to 3 days.

      *Pro tip:

      The line of oil on top of the batter helps to create a domed rise and the signature lengthwise crack on the top of the loaf.

      We'd love to hear how it turned out!