This Irresistible Lemon Crumb Loaf with Zesty Glaze is a sunshine-filled treat that perfectly balances bright citrus flavors with a comforting, tender crumb. It’s an ideal bake for breakfast, brunch, an afternoon pick-me-up, or a delightful dessert. This loaf is far from ordinary, boasting a triple threat of texture and taste: a supremely moist and tender lemon-infused cake base, a sweet and buttery crumb topping that adds a delightful crunch, and a vibrant lemon glaze that drizzles over the top, adding an extra layer of zesty sweetness.
The cake itself is infused with fresh lemon zest and juice, ensuring that every bite delivers a refreshing burst of citrus. The use of both butter and oil in the batter contributes to its wonderfully soft and moist texture, ensuring it stays fresh for days. The crumb topping, a mixture of flour, sugar, butter, and often a touch of cinnamon, bakes into a golden, slightly crisp layer that creates an exciting textural contrast with the soft cake below. This isn’t just a simple loaf; it’s a coffee cake in loaf form, offering that coveted streusel layer.
Finally, the lemon glaze provides the perfect finishing touch. Made with powdered sugar and fresh lemon juice, it creates a slightly opaque, tangy-sweet coating that hardens just enough to provide a delicate shell while still melting invitingly into the warm cake. The glaze is what ties all the elements together, amplifying the lemon flavor and adding a beautiful sheen.
This loaf is more than just a recipe; it’s an experience. The aroma of fresh lemon filling your kitchen as it bakes is utterly intoxicating. It evokes feelings of warmth, comfort, and homemade goodness. It’s a fantastic recipe for bakers of all levels, as it involves straightforward techniques but yields impressive results. It’s perfect for sharing with family and friends, bringing to potlucks, or simply enjoying a slice (or two!) with a cup of coffee or tea.
Beyond its delectable taste, this Lemon Crumb Loaf is a versatile crowd-pleaser. It’s hearty enough for a substantial breakfast, yet elegant enough to be served as a dessert. It’s a wonderful way to brighten a gloomy day or to celebrate the arrival of spring and summer with its fresh, zesty profile. The combination of textures – the tender cake, the crunchy crumb, and the smooth glaze – ensures that each mouthful is interesting and satisfying. Its visual appeal, with the generous crumb topping and drippy glaze, makes it an inviting centerpiece on any table. This truly is an irresistible bake that promises to become a staple in your recipe collection, a testament to the simple joys of home baking.
Ingredients:
For the Lemon Loaf:
- 1 ½ cups (180g) all-purpose flour: Spooned and leveled.
- 1 ½ teaspoons baking powder: Essential for the loaf’s rise and tender texture.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- ½ cup (113g) unsalted butter: Softened at room temperature. Butter adds richness and flavor.
- ½ cup (100g) granulated sugar: For sweetness and tenderness.
- 2 large eggs: Room temperature, for structure and moisture.
- ½ cup (120ml) plain whole milk or buttermilk: Buttermilk will yield a slightly more tender and tangy crumb. Room temperature is best.
- ¼ cup (60ml) vegetable oil or canola oil: Adds extra moisture and keeps the loaf soft.
- 2 tablespoons fresh lemon zest: From 2-3 medium lemons. Zest contains the most concentrated lemon flavor.
- 2 tablespoons fresh lemon juice: From 1-2 lemons. Adds moisture and tang.
- 1 teaspoon vanilla extract: Enhances overall flavor.
For the Crumb Topping:
- ½ cup (60g) all-purpose flour:
- ¼ cup (50g) granulated sugar:
- ¼ cup (50g) packed light brown sugar: Adds moisture and a caramel note.
- ¼ teaspoon ground cinnamon (optional): Enhances the warmth and aroma.
- ¼ cup (56g) unsalted butter: Cold and cut into small cubes. Cold butter is key for a good crumb texture.
For the Lemon Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar): Sifted, to prevent lumps.
- 2-3 tablespoons fresh lemon juice: Adjust as needed for desired consistency. Start with 2 and add more slowly.
Instructions:
1. Prepare the Oven and Loaf Pan: * Preheat your oven to 350°F (175°C). * Grease and flour a standard 9×5-inch (23×13 cm) loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the baked loaf out later. This prevents sticking.
2. Make the Crumb Topping: * In a medium bowl, combine the flour, granulated sugar, light brown sugar, and cinnamon (if using). Whisk together to combine. * Add the cold, cubed butter. Using your fingertips, a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix; lumps are good. * Set the crumb topping aside in the refrigerator while you prepare the loaf batter. Chilling helps the crumbs stay distinct.
3. Prepare the Dry Ingredients for the Loaf: * In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Cream Wet Ingredients for the Loaf: * In a large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. * Beat in the eggs one at a time, mixing well after each addition until fully incorporated. * Beat in the lemon zest and vanilla extract until fragrant.
5. Combine Wet and Dry Ingredients: * In a separate small bowl or measuring cup, whisk together the milk (or buttermilk), vegetable oil, and fresh lemon juice. * With the mixer on low speed, alternately add the dry ingredients and the wet ingredients to the creamed mixture, beginning and ending with the dry ingredients. * Add about one-third of the dry ingredients, mix just until combined. * Add about half of the wet ingredients, mix just until combined. * Add another third of the dry ingredients, mix just until combined. * Add the remaining half of the wet ingredients, mix just until combined. * Add the final third of the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf. A few small lumps are okay.
6. Assemble and Bake the Loaf: * Pour about half of the prepared lemon loaf batter into the prepared loaf pan and spread it evenly. * Sprinkle about half of the chilled crumb topping over this layer of batter. * Carefully spoon the remaining loaf batter over the crumb layer, spreading it gently to cover as much of the crumbs as possible without disturbing them too much. * Evenly sprinkle the remaining crumb topping over the top of the batter. * Place the loaf pan in the preheated oven. * Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (or with just a few moist crumbs attached, but no wet batter). If the top is browning too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
7. Cool the Loaf: * Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes. * After 10-15 minutes, carefully lift the loaf out of the pan using the parchment paper overhang (or invert it onto the rack if not using parchment) and transfer it directly to the wire rack to cool completely. It’s important for the loaf to be mostly cool before glazing.
8. Make the Lemon Glaze: * While the loaf is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. * Continue to whisk until completely smooth and lump-free. The consistency should be thick but pourable. If it’s too thick, add more lemon juice ½ teaspoon at a time. If it’s too thin, add more powdered sugar ½ tablespoon at a time.
9. Glaze and Serve: * Once the loaf has cooled completely (or is just slightly warm to the touch), generously drizzle the lemon glaze over the top, allowing it to drip down the sides. * Let the glaze set for about 10-15 minutes before slicing and serving. * Store the leftover loaf tightly covered at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
Enjoy your incredibly moist, flavorful, and textured Irresistible Lemon Crumb Loaf!