Homemade Glazed Lemon Loaf - Healthy Diet Recipes World

🍋 Homemade Glazed Lemon Loaf

For the Cake:

1 ½ cups All-purpose flour
1 tsp Baking powder
½ tsp Salt
1 cup Granulated sugar
1 tbsp Lemon zest (about 2 lemons)
½ cup Unsalted butter (softened)
2 Large eggs (room temperature)
½ tsp Vanilla extract
2 tbsp Fresh lemon juice
½ cup Sour cream or plain Greek yogurt (this creates the moist texture seen in your photo)

For the Lemon Glaze:

Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
Cream Butter & Sugar: In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant. Add the softened butter and beat with a mixer until light and fluffy (about 3 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla and 2 tablespoons of lemon juice.
Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt.
Combine: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour. Do not overmix; stir just until the white streaks of flour disappear.
Bake: Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Glaze: Whisk the powdered sugar and lemon juice until smooth. Once the cake is cool, pour the glaze over the top, letting it drip down the sides as shown in your image.

Room Temperature: Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling.
Zest First: Always zest the lemons before you juice them—it’s much easier!
Thicker Glaze: If you want a whiter, thicker glaze like the one in your photo, add the lemon juice one teaspoon at a time until you reach a heavy, glue-like consistency.