This lemon drizzle loaf is a delightful treat, perfect for any occasion. It's moist, zesty, and topped with a sweet lemon glaze.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Creaming the butter and sugar properly incorporates air, resulting in a lighter loaf.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion and prevents curdling.
Mix in the milk until well combined.
Using room temperature milk helps it blend more easily with the batter.
In another bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients ensures there are no lumps and they mix evenly.
Grate the zest of the lemon and add it to the dry ingredients.
Using fresh lemon zest enhances the citrus flavor of the loaf.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf a few minutes before the end of the baking time to avoid overbaking.
While the loaf is baking, prepare the glaze by heating the lemon juice and powdered sugar in a saucepan until the sugar dissolves.
Heating the glaze ensures the sugar dissolves completely for a smooth finish.
Once baked, let the loaf cool in the pan for 5 minutes, then transfer to a wire rack.
Cooling the loaf slightly in the pan helps it set and makes it easier to handle.
Poke holes all over the top of the warm loaf with a toothpick and spoon the glaze evenly over.
Poking holes allows the glaze to seep into the loaf, enhancing its flavor.
Let the loaf cool completely before slicing and serving.
Cooling completely ensures clean slices and better flavor.
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