Supermoist Lemon Loaf is the perfect balance of sweetness and tartness, offering a refreshing citrusy flavor that’s both light and indulgent. With a soft, moist crumb and a zingy lemon glaze on top, it’s a treat that works wonderfully for a snack, breakfast, or dessert. Whether you’re enjoying it on its own or paired with a cup of tea or coffee, the bright flavor of lemon makes every bite feel like a little bit of sunshine. It’s simple to make, yet sophisticated enough to impress!
1¾ cups (210 g) all purpose flour
2 tbsp (14 g) cornstarch - also known as cornflour in some countries
1½ tsps baking powder
½ tsp salt - omit if using salted butter
½ cup (120 g) warm milk - full fat milk
3 tbsp (42 g) lemon juice - freshly squeezed
¾ cup (170 g) unsalted butter - room temperature
2 tbsp (26 g) unflavoured vegetable oil - I use canola oil
1 cup (200 g) white granulated sugar
1½ tbsp lemon zest - about the zest of 1 and 1/2 medium sized lemons
3 large eggs - room temperature, size 7
Lemon Syrup
¼ cup (50 g) white granulated sugar
¼ cup (55 g) lemon juice
Lemon Glaze
1 cup (125 g) icing sugar - also known as powdered or confectioners sugar
1½ tbsp (21 g) lemon juice - freshly squeezed
1 tbsp lemon zest for decorating the top -