Lemon Drizzle Loaf

The Lemon Drizzle Loaf is a bright and zesty treat perfect for any time of day. Moist and tender, this loaf is infused with fresh lemon flavor and topped with a sweet, tangy glaze that melts in your mouth. Whether you’re enjoying it with your morning coffee or serving it as a light dessert, this easy-to-make loaf never fails to impress. With simple ingredients and straightforward steps, the Lemon Drizzle Loaf is both delicious and approachable, making it a favorite for bakers of all skill levels.

Why You’ll Love This Recipe

• Bursting with fresh, natural lemon flavor in every bite
• Moist texture thanks to a perfect balance of wet and dry ingredients
• Sweet and tangy glaze adds a delightful finishing touch
• Simple ingredients you likely already have in your pantry

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted and cooled
• ⅓ cup milk
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract

For the drizzle glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 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, beat the sugar and eggs until pale and fluffy.
4. Stir in the melted butter, milk, lemon zest, lemon juice, and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. While the loaf is still warm, mix powdered sugar and lemon juice to make the drizzle glaze.
9. Pour the glaze over the warm loaf, letting it soak in and harden slightly before slicing.

Serving Tips

Serve the Lemon Drizzle Loaf slightly warm or at room temperature. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For an extra special touch, add a dollop of whipped cream or a scoop of vanilla ice cream alongside a slice.

Storage Tips

Store any leftover Lemon Drizzle Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Before serving refrigerated slices, bring them to room temperature or warm briefly in the microwave for a soft, fresh-baked feel.

Timing Information

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour
• Yield: 8 servings

Optional Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour to make the Lemon Drizzle Loaf gluten-free.
• Extra Zesty: Add 1 teaspoon of lemon extract along with the lemon juice for an intensified lemon flavor.
• Berry Twist: Fold in ½ cup fresh or frozen blueberries to the batter for a fruity variation.
• Sugar-Free: Substitute granulated sugar with a natural sweetener like erythritol or stevia to reduce sugar content.
• Dairy-Free: Replace butter with coconut oil and use almond or oat milk instead of regular milk for a dairy-free option.

Related Recipes

• Lemon Poppy Seed Muffins
• Classic Vanilla Pound Cake
• Blueberry Lemon Bread

Conclusion

The Lemon Drizzle Loaf is a wonderfully moist and flavorful treat that brightens up any day with its fresh citrus notes. It’s simple ingredients and easy preparation make it a perfect recipe for both beginners and experienced bakers alike. Whether for breakfast, teatime, or dessert, this Lemon Drizzle Loaf is sure to become a staple in your baking repertoire.

FAQs

Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

Q: How do I know when the loaf is fully baked?
A: Insert a toothpick into the center. If it comes out clean or with just a few crumbs, the loaf is done.

Q: Can I freeze the Lemon Drizzle Loaf?
A: Yes! Wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Q: Can I make this recipe vegan?
A: You can substitute eggs with flax eggs and use dairy-free butter and milk alternatives to make a vegan version.

📖 Recipe

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