Craving a delightful treat that’s easy to bake? This Glazed Lemon Drizzle Loaf is one of those simple cake recipes that delivers bright, tangy flavors in a moist, tender crumb, perfect for any time of day. You’ll love how quickly you can whip up this crowd-pleasing dessert.
Key Ingredients & Substitutions:
- Lemons: Freshly squeezed lemon juice and zest are essential for vibrant flavor. You can use bottled lemon juice in a pinch, but fresh is best.
- All-Purpose Flour: Standard baking flour. A gluten-free 1:1 baking blend can be used for a gluten-free option.
- Granulated Sugar: Sweetens the loaf and contributes to its tender texture.
- Milk: Any dairy or non-dairy milk (like almond or soy) works well.
- Vegetable Oil: Adds moisture without a strong flavor. Melted unsalted butter can be used instead for a richer taste.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8 slices
- Calories per serving: Approximately 280 calories
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, grater
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal. This ensures your loaf won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps. Set this aside for now.
3. Mix Wet Ingredients
In a separate large bowl, whisk together the granulated sugar and eggs until light and fluffy. Then, add the milk, vegetable oil, lemon zest, and lemon juice, mixing until just combined. Don’t overmix.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to a tough loaf.
5. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
6. Make the Glaze
While the loaf cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add more lemon juice a teaspoon at a time if you prefer a thinner glaze.
7. Glaze and Serve
Once the loaf is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before slicing and serving. You’ve just created one of the most delightful simple cake recipes!
Variation Ideas:
- Blueberry Lemon: Fold in ½ cup of fresh blueberries into the batter before baking.
- Poppy Seed: Add 1 tablespoon of poppy seeds to the dry ingredients for a subtle crunch.
- Almond Extract: Replace a ¼ teaspoon of vanilla extract with almond extract for a nutty flavor.
Storage Instructions:
Store your Glazed Lemon Drizzle Loaf at room temperature in an airtight container for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap and then foil for up to 2 months. Thaw frozen slices at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Can I use bottled lemon juice?
Yes, you can, but fresh lemon juice provides a much brighter and more intense lemon flavor for this simple cake recipe.
Why is my loaf dry?
A dry loaf is often caused by overmixing the batter or baking it for too long. Ensure you mix just until combined and check for doneness with a skewer.
Can I make this recipe as muffins?
Yes, you can! Divide the batter among 12 muffin cups and bake for about 20-25 minutes.
How do I prevent the loaf from sticking to the pan?
Always grease and flour your pan thoroughly, or use parchment paper, especially for simple cake recipes like this.
Can I reduce the amount of sugar?
You can slightly reduce the sugar in the loaf by a couple of tablespoons, but significant reductions might affect the texture. The glaze is quite sweet, so you could reduce sugar there too.
What if I don’t have baking soda?
Baking soda reacts with the acid in lemon juice and is essential for the loaf’s rise and texture. It’s best not to omit it.