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Ultra Moist Lemon Loaf with Tangy Glaze

A close-up of a slice of Moist Lemon Loaf with thick white lemon glaze dripping down the sides.
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Follow this guide to bake a tender, zesty lemon loaf that stays moist. This recipe uses sour cream for a rich texture and includes a simple lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. This releases the oils and adds flavor.
  4. Add the eggs to the sugar mixture and beat until pale and slightly fluffy, about 2 minutes.
  5. Beat in the vegetable oil, sour cream, lemon juice, and vanilla extract until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. A few small lumps are acceptable; overmixing develops gluten and makes the loaf tough.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  9. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Drizzle the glaze over the cooled loaf. Allow the glaze to set before slicing and serving.

Notes

  • Using sour cream or Greek yogurt adds fat and acid, which keeps the crumb tender and moist for days.
  • Do not overbake. Check the loaf at 50 minutes; a slightly underdone center will finish setting as it cools.
  • For extra moisture retention, you can poke holes in the warm loaf and pour a simple lemon syrup (1/4 cup sugar dissolved in 1/4 cup hot water and 1 tablespoon lemon juice) over it before glazing.

Nutrition

Find it online: https://whiskdaily.com/moist-lemon-loaf-recipe-easy-bread/