Description
A delightful zesty lemon loaf that blends sweetness and tartness, evoking cherished memories of homemade meals.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar until light and fluffy (about 3-4 minutes) in a large bowl.
- Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and lemon juice, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice for the glaze until smooth, then drizzle over the cooled loaf.
Notes
Use fresh lemons for the best zest and juice flavor. Allow the loaf to cool completely before slicing for improved texture.