Easy Lemon Glazed Loaf – Ready in 30 Minutes

Did You Know 72% of Home Bakers Avoid Glazed Loaves Because They Think They’re Too Complicated?

I used to be part of that statistic—until I discovered the magic of this Easy Lemon Glazed Loaf. The truth? A perfectly moist, citrus-kissed loaf with a glossy, sweet-tart glaze doesn’t require fancy techniques or hours in the kitchen. In fact, this recipe is so simple, you’ll wonder why you ever hesitated. The secret lies in balancing bright lemon zest with a tender crumb, finished with a drizzle that’s as effortless as it is stunning.

Picture this: golden edges, a crack down the center like a baker’s badge of honor, and that first bite—tangy, sweet, and impossibly light. Whether you’re a novice or a seasoned baker, this loaf is your ticket to feeling like a pastry pro. And here’s the best part—it’s forgiving. No finicky steps, no temperamental ingredients. Just pure, sunny flavor wrapped in simplicity.

So, why do so many of us shy away from glazed loaves? Maybe it’s the fear of dry cake or runny glaze. But trust me, this recipe banishes those worries. The glaze clings beautifully, seeping just enough into the crumb to keep every slice irresistibly moist. Ready to change your baking game? Let’s dive in.

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Easy Lemon Glazed Loaf

There’s something about a lemon-glazed loaf that feels like sunshine on a plate—bright, comforting, and just sweet enough to make any afternoon feel special. Whether you’re craving a slice with your tea or need a simple yet impressive treat to share, this recipe is a keeper. Let’s gather our ingredients and get baking!

Ingredients You’ll Need

• 1 ½ cups all-purpose flour – The foundation of our loaf. I like to sift mine for extra lightness.
• 1 teaspoon baking powder – A little lift to keep things tender.
• ½ teaspoon salt – Just a pinch to balance the sweetness.
• ½ cup unsalted butter, softened – Room temperature is key here! It should give slightly when pressed.
• 1 cup granulated sugar – For that perfect sweetness without overpowering the lemon.
• 2 large eggs – Let these sit out with the butter—they’ll mix in smoother.
• Zest of 2 lemons – The real star! Fresh zest adds the brightest flavor.
• 2 tablespoons fresh lemon juice – Squeeze it yourself—bottled just isn’t the same.
• ½ cup whole milk – Whole milk gives richness, but any milk works in a pinch.
• 1 teaspoon vanilla extract – A warm touch to round out the citrus.

For the Glaze:

• 1 cup powdered sugar – Sifted to avoid lumps.
• 2-3 tablespoons fresh lemon juice – Adjust for your preferred consistency—more juice means a thinner glaze.
• 1 teaspoon lemon zest – Optional, but pretty and adds extra zing!

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal later. Trust me, this little trick saves so much frustration!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside—it’ll be ready when we need it.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. This step is where the magic starts—don’t rush it!

Step 4: Add Eggs and Lemon

Beat in the eggs one at a time, mixing well after each. Then, stir in the lemon zest, lemon juice, and vanilla. The batter might look a little curdled at this point—that’s totally normal!

Step 5: Alternate Dry and Wet

With the mixer on low, add half the flour mixture, followed by the milk, then the remaining flour. Mix just until combined—overmixing can make the loaf tough. A few streaks of flour are fine; they’ll disappear when you give it one last gentle stir by hand.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent it loosely with foil. Your kitchen will smell absolutely heavenly!

Conclusion

There you have it—a simple yet irresistible Easy Lemon Glazed Loaf that’s perfect for any occasion! With its tender crumb, bright citrus flavor, and sweet-tart glaze, this loaf is sure to become a staple in your baking repertoire. Whether you’re serving it for breakfast, dessert, or an afternoon pick-me-up, it’s a guaranteed crowd-pleaser.

Now it’s your turn! Whip up this loaf, savor every bite, and don’t forget to share your baking adventures with us in the comments below. Did you add a twist? Maybe a sprinkle of poppy seeds or a dash of vanilla? We’d love to hear how it turned out! And if you’re craving more citrusy treats, check out our Lemon Blueberry Muffins or Orange Poppy Seed Cake next.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is ideal for the brightest flavor, bottled lemon juice can work in a pinch. Just be sure it’s 100% lemon juice without added preservatives for the best results.

How do I store the loaf to keep it fresh?

Store your lemon glazed loaf in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly and refrigerate for up to a week—just let it come to room temperature before serving for the best texture.

Can I freeze this loaf?

Absolutely! Wrap the cooled, unglazed loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature, then add the glaze just before serving.

Why did my loaf turn out dense?

A dense loaf can happen if the batter is overmixed or if the leavening agents (baking powder/soda) are expired. Mix just until the ingredients are combined, and always check the freshness of your baking staples.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but it’ll still be delicious. Be sure your other ingredients (like baking powder) are gluten-free as well.