Lemon Drizzle Loaf Recipe

An easy one bowl lemon drizzle loaf that is fluffy, light and infused with fresh lemon zest and juice. With a quick two ingredient lemon drizzle icing to serve.

Course Dessert, Snack

Keyword lemon, one bowl, quick

Prep Time 20

Cook Time 40

Servings slices

Calories 320kcal

Author Samantha Pickthall

Ingredients

Lemon Loaf

2 cups plain all purpose flour scoop & leveled
1 tsp baking powder
1/2 tsp baking soda
1/2 cup golden granulated sugar or white granulated sugar
2 Tbsp finely grated lemon zest approx. 1 large lemon
2 large eggs, at room temperature, lightly beaten (each weighing approx. 55g-60g in shell)
3/4 cup milk, at room temperature
1/3 cup extra virgin olive oil
3 Tbsp freshly squeezed lemon juice approx. 1 large lemon
1 tsp vanilla extract

Lemon Icing

3/4 cup icing/confectioners sugar, sifted if it’s lumpy
2 tbsp freshly squeezed lemon juice approx. 1 medium lemon

US Customary - Metric

Instructions

Lemon Loaf

Preheat oven to 180ºC fan-forced (350ºF fan-forced). Line a 9 inch x 5 inch (22cm x 12cm) rectangle baking pan with parchment paper, set aside. TIP: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth sides.
In a large mixing bowl, add flour, baking powder, baking soda, sugar, and lemon zest. Whisk until well combined.
Make a well in the center and add beaten eggs, milk, oil, vanilla, and lemon juice. Fold and mix until incorporated and no pockets/lumps of dry mixture remain. Ensuring not to over-mix the batter.
Pour into lined pan and smooth out the top.
Bake for 37-40 minutes until a skewer inserted into the middle comes out clean and it’s golden on top.
Remove from oven and allow to cool in pan for 10 minutes.
Carefully remove from pan and transfer to a wire rack to cool completely.

Lemon Drizzle

In a small mixing bowl add icing sugar and lemon juice. Whisk until well combined and smooth.
Once loaf is completely cooled, drizzle over lemon icing. It will drizzle down the sides so be sure to have your loaf on a tray or a layer of parchment paper underneath.
Allow icing to set.
Serve and enjoy!

Notes

Bring your eggs and milk to room temperature before adding them to the recipe. Measure these first and set them aside to allow them enough time to come to room temperature.

Use fresh lemon zest and juice from any variety of lemons you have on hand. Using fresh will result in the best lemon loaf. I love Meyer and Eureka lemons.

Sift the icing/confectioners sugar after measuring if it’s lumpy. Organic versions usually contain more lumps.

Store in an airtight container, in a dry and dark pantry for 3-4 days.

Freeze by wrapping the loaf tightly in plastic wrap after it’s completely cooled and the lemon drizzle icing has set. Place into an airtight container and store it in the freezer for up to 3 months.

Defrost the loaf by unwrapping it and placing it on a wire rack on your kitchen countertop at room temperature for 4-6 hours or until completely thawed. Warming up the slices to refresh them even further can be done in a moderate oven or microwave until warmed through.

Nutrition