Glazed Lemon Bread Recipe: Fast And Moist Citrus Loaf Cake

This glazed lemon bread recipe delivers a fast and moist citrus loaf cake with a tender, velvety crumb and a bright, zesty kick.

Finished with a thick, sweet glaze that sets with a slight crunch, it comes together in minutes without needing an electric mixer.

Ingredients

Citrus Loaf Cake:

• 1 1/2 cups (190g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup (200g) granulated sugar

• 2 tbsp finely grated lemon zest (about 2 large lemons)

• 3 large eggs, room temperature

• 1/2 cup (120ml) neutral vegetable oil (or melted unsalted butter)

• 1/2 cup (120g) sour cream or full-fat Greek yogurt

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted

• 2 to 3 tbsp fresh lemon juice

• A pinch of fine lemon zest (optional, for garnish)

Instructions

1. Prep the pan and oven: Preheat your oven to 175°C (350°F). Grease an 8.5x4.5-inch loaf pan and line it with parchment paper, leaving a small overhang on the sides for easy lifting.

2. Infuse the sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips for about 30 seconds until the sugar looks moist and fragrant.

3. Whisk wet ingredients: Add the eggs, oil, sour cream, lemon juice, and vanilla to the lemon sugar. Whisk thoroughly until smooth and emulsified.

4. Add dry ingredients: Sift in the flour, baking powder, and salt. Gently fold the batter using a rubber spatula just until combined and no dry flour streaks remain. Do not overmix, or the loaf will lose its soft crumb.

5. Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 48 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool: Let the loaf sit in the pan for 10 minutes, then transfer it via the parchment handles to a wire rack to cool completely.

7. Glaze and serve: Whisk the powdered sugar and lemon juice together in a small bowl until smooth, thick, and pourable. Drizzle generously over the cooled cake, scatter extra lemon zest over top, and let it set for 15 minutes before slicing.