Description
Buttermilk Lemon Loaf is a tender quick bread that combines bright lemon zest with a soft buttermilk crumb and a glossy lemon glaze
This loaf bakes up moist and fragrant making it perfect for breakfast snacks or an easy dessert
The recipe uses simple pantry ingredients and straightforward techniques to deliver consistent bakery quality at home
Ingredients
zest of 1 lemon
1 cup granulated sugar
1 cup unsalted butter at room temperature
3 large eggs at room temperature
1 3/4 cups cake flour use all purpose flour if you like
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup buttermilk
glaze ingredients
1 1/2 cups powdered sugar
fresh lemon juice start with 1 tablespoon and add more as necessary
Instructions
1. Preheat oven to 350F and lightly butter a standard 9×5 loaf pan then line it with parchment paper leaving long ends so you can lift the loaf out later
2. Remove just the yellow part of the lemon peel with a vegetable peeler avoiding the bitter white pith
3. Place the lemon zest and granulated sugar in a food processor and pulse until the zest is fully incorporated into the sugar
4. Transfer the lemon sugar to a stand mixer add the room temperature butter and cream on medium high until pale and fluffy about five minutes
5. Add the eggs one at a time beating well after each addition then continue beating for another two to three minutes until smooth
6. Whisk together the flour baking powder and salt in a medium bowl
7. Add the dry ingredients to the mixer in three additions alternating with the buttermilk beginning and ending with the dry ingredients mix until just combined then finish by folding gently by hand to avoid overmixing
8. Turn the batter into the prepared pan smooth the top and bake on the center rack for fifty to fifty five minutes or until a tester inserted near the center comes out with moist crumbs but no wet batter
9. Let the loaf cool in the pan for ten minutes then lift it out using the parchment handles and transfer to a rack to cool completely
10. Whisk the powdered sugar with lemon juice starting with one tablespoon and adding more until the glaze reaches a thick but pourable consistency spread the glaze evenly over the cooled loaf and let set before slicing
Notes
Use room temperature butter eggs and buttermilk for better emulsion and even rise
If you do not have cake flour use all purpose flour for a slightly firmer crumb
Measure flour using the fluff scoop level method to prevent a dry loaf
If the top browns too quickly tent loosely with parchment or foil
Cool completely before glazing so the glaze sets rather than melting into the loaf
Store the glazed loaf at room temperature wrapped tightly for up to three days or freeze unglazed for up to two months then add fresh glaze after thawing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American