Ingredients

1/2 cup Butter (Adds richness and moisture; substitute with margarine if needed.)

1 cup Granulated Sugar (Provides sweetness and aids browning; reduce for a less sweet loaf.)

2 large Eggs (Bind the ingredients for structure; flax eggs work for a vegan version.)

1.5 cups All-Purpose Flour (The main structure of the loaf; can be swapped for gluten-free flour if necessary.)

2 teaspoons Baking Powder (Acts as a leavening agent to help the loaf rise; ensure it’s fresh for optimal results.)

1/4 teaspoon Salt (Enhances flavor; a pinch is enough to balance sweetness.)

1/2 cup Milk (Hydrates the batter; any plant-based milk serves as a substitute.)

2 tablespoons Lemon Zest (Offers concentrated lemon flavor; use organic lemons for the freshest taste.)

1/4 cup Lemon Juice (Adds tanginess and brightens flavor; fresh juice is recommended.)

1/4 cup Sugar (Sweetens and intensifies the lemon flavor of the glaze; can be omitted if you’d prefer a less sweet finish.)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare a 1.5 L loaf pan by lining it with parchment paper.

Step 2: Cream together the butter and granulated sugar in a mixing bowl until the mixture is light and fluffy, about 3-5 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition until fully incorporated.

Step 4: Combine the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the butter mixture, alternating with the milk, mixing until just combined.

Step 5: Mix in the lemon zest, ensuring it is evenly distributed throughout the batter.

Step 6: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Step 7: Prepare the glaze by mixing the fresh lemon juice with the remaining sugar in a small bowl.

Step 8: Once baked, pierce the top of the loaf and pour the lemon juice mixture over it, allowing it to soak.

Tips & Variations

Use organic lemons for a brighter, more vibrant lemon flavor in both the zest and juice.

Substitute plant-based milk and flax eggs to make this loaf vegan-friendly.

For a gluten-free version, use a 1-to-1 gluten-free flour blend.

Reduce the sugar in the glaze or omit it altogether if you prefer a less sweet finish.

Add a handful of poppy seeds to the batter for texture and a classic lemon-poppy flavor.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best bright, natural flavor, but bottled lemon juice can be used in a pinch. The flavor might be slightly less vibrant.

How can I tell when the loaf is done baking?

The loaf is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The top should be lightly golden and spring back when pressed.