Lemon Loaf Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment leaving an overhang for easy removal.

In a medium bowl whisk together dry ingredients: sift or whisk 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp salt until evenly combined.

In a large bowl or stand mixer bowl, whisk together the wet ingredients: melt 1 stick (about 8 tbsp) unsalted butter and let cool slightly, then add 2 tbsp vegetable oil, 2 large eggs (room temperature), 1 cup whole milk, 2 tablespoons fresh lemon zest, 3 tablespoons fresh lemon juice, and 1 tsp vanilla extract. Whisk until smooth and combined.

Add dry ingredients to wet in two additions, folding gently with a rubber spatula or mixing on low speed until just combined. Do not overmix; batter will be slightly thick and lumpy. Scrape the bowl to ensure no flour pockets remain.

Pour batter into prepared loaf pan and smooth the top with an offset spatula. Tap the pan gently on the counter once to release large air bubbles.

Bake in the preheated 350°F (175°C) oven for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–35 minutes.

Remove loaf from oven and let cool in the pan for 10–15 minutes. Use the parchment overhang or run a thin knife around the edges to release, then transfer loaf to a wire rack set over a baking sheet to cool completely (about 1 hour) before glazing. Cooling prevents the glaze from sinking into the loaf and keeps texture intact.

While the loaf cools, make the glaze: sift 1.5 cups powdered sugar into a medium bowl to remove lumps. Add a pinch of salt.

Whisk in 3 tablespoons fresh lemon juice a little at a time until glaze reaches a pourable but slightly thick consistency. If glaze is too thick, add lemon juice or a teaspoon of milk; if too thin, add a bit more powdered sugar. Stir in 1 tsp finely grated lemon zest if using.

When the loaf is completely cool, place it on a wire rack with a baking sheet underneath. Spoon the glaze over the top, allowing it to drip down the sides. Use the back of a spoon to spread evenly if needed. Let the glaze set for at least 20–30 minutes before slicing.

Slice with a sharp serrated or chef's knife, wiping the blade between cuts for clean slices. Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.