This Glazed Lemon Drizzle Loaf is a perfect addition to your collection of cake recipes for tea time. You’ll love the bright, zesty flavor and moist texture, making it an ideal treat for any occasion. It’s incredibly easy to make, even if you are new to baking.
Key Ingredients & Substitutions:
- Lemons: Fresh is best for that vibrant flavor.
- All-purpose flour: You can use gluten-free all-purpose flour for a gluten-free option.
- Granulated sugar: White sugar works perfectly here.
- Butter: Unsalted butter is preferred; ensure it’s softened.
- Eggs: Large eggs at room temperature give the best results.
- Baking powder: Essential for a light and airy loaf.
- Powdered sugar: For the delightful glaze.
Ingredients:
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup milk
For the Drizzle:
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
For the Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: 8 slices
- Calories per serving: Approximately 320 calories
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Loaf 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 for easy removal. This preparation ensures your loaf doesn’t stick and bakes evenly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This step helps distribute the leavening agents evenly through your cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer makes this process quicker, but you can use a whisk. This aeration creates a tender crumb in your finished loaf.
4. Add Eggs and Lemon Zest
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest. The zest adds intense lemon flavor that shines through in this cake.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, which can make the loaf tough.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. A golden-brown top indicates it’s ready.
7. Prepare the Lemon Drizzle
While the loaf is still warm, mix together the ¼ cup lemon juice and ¼ cup granulated sugar for the drizzle. Prick the top of the warm loaf all over with a skewer or fork. Pour the lemon drizzle evenly over the top, allowing it to soak in. Let the loaf cool completely in the pan before removing.
8. Make the Glaze and Finish
Once the loaf is completely cool, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Add more juice a little at a time if you prefer a thinner glaze. Drizzle the glaze over the cooled lemon loaf. This final touch adds an extra layer of sweetness and lemon flavor, perfect for cake recipes for tea time.
Variation Ideas:
- Add Poppy Seeds: Mix 1-2 tablespoons of poppy seeds into the batter for a delightful texture contrast.
- Blueberry Lemon: Fold in ½ cup of fresh blueberries to the batter before baking.
- Earl Grey Infusion: Steep a tea bag in the milk for 5 minutes, then strain and use the infused milk in the batter for a subtle floral note.
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 for longer storage; wrap them tightly in plastic wrap and then foil, and they will keep for up to 2 months. Thaw frozen slices at room temperature before enjoying.
Frequently Asked Questions (FAQ):
Q: Can I use bottled lemon juice?
A: Fresh lemon juice provides the best flavor, but you can use bottled if necessary.
Q: Why is my lemon loaf dry?
A: You might have overmixed the batter or baked it for too long. Ensure you mix until just combined and check for doneness around 50 minutes.
Q: Can I make this loaf ahead of time?
A: Yes, this loaf tastes even better the next day as the flavors meld. Just store it in an airtight container.
Q: What if I don’t have a loaf pan?
A: You can bake this batter in a regular 8×8 inch square pan, but adjust the baking time down to about 30-40 minutes.
Q: How do I know when the loaf is fully baked?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, the loaf is done.
Q: My glaze is too thick/thin. What should I do?
A: If it’s too thick, add a tiny bit more lemon juice. If it’s too thin, add a little more powdered sugar until it reaches your desired consistency.