Whole Lemon Loaf with Citrus Glaze Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. Measure all ingredients. Seed the lemon and cut into wedges. Have the blender ready.

Prepare a piping bag or zip-top bag for the glaze, but do not fill it until the loaf is cool. Set out the powdered sugar and lemon juice for the glaze. Room-temperature eggs blend more smoothly.

Instructions

Blend and Mix

1. 1Blend the Citrus Base
   Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. Place the whole lemon wedges, eggs, sugar, milk, and oil in a blender. Blend on high until completely smooth, about 30 to 45 seconds. The mixture will look pale and slightly frothy.
   Look for The mixture is smooth with no visible lemon pieces.
   Tip Use a high-powered blender for the smoothest texture. If the lemon has a thick skin, blend a little longer.
2. 2Whisk the Dry Ingredients
   In a large bowl, sift together the all-purpose flour and baking powder. Add the vanilla extract to the blended lemon mixture, then pour the wet ingredients into the dry ingredients. Gently whisk until just combined and a smooth ribbon batter forms. Do not overmix.
   Look for The batter is smooth and falls in a ribbon from the whisk.
   Tip Sifting the flour ensures a lighter crumb. Overmixing can make the loaf dense.

After blending, the citrus mixture should be smooth and pale yellow, with no visible lemon pieces. The batter, once whisked, should be thick and fall in a ribbon from the whisk. It should smell fragrantly of lemon and vanilla. If the batter looks curdled, it may be overmixed; proceed gently.

Bake and Cool

3. 3Bake the Loaf
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
   Look for The loaf is golden, risen, and a toothpick comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil halfway through baking.
4. 4Cool the Loaf
   Let the loaf cool in the pan on a wire rack for 10 minutes. Then turn it out onto the rack and let it cool completely, at least 1 hour. Cooling completely prevents the glaze from melting and ensures clean slices.
   Look for The loaf is cool to the touch and firm enough to handle.
   Tip Resist slicing while warm; it will crumble. Cooling allows the crumb to set.

The loaf should rise evenly and turn golden brown. A toothpick inserted in the center should come out clean. The kitchen will smell of lemon and baked bread. After cooling, the loaf should be firm to the touch and release easily from the pan. The bottom should be light golden and dry.

Glaze and Serve

5. 5Make the Glaze
   In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. The glaze should be thick but pourable. If it is too thick, add a few drops of lemon juice; if too thin, add a little more powdered sugar.
   Look for The glaze is smooth, white, and slowly drizzles off the whisk.
   Tip For a thicker glaze, use less juice. For a thinner one, add more juice a teaspoon at a time.
6. 6Glaze and Serve
   Using a piping bag or a zip-top bag with a small corner snipped off, pipe the glaze in a zigzag pattern generously over the cooled loaf. Let the glaze set for a few minutes before slicing. Slice thickly and serve.
   Look for The glaze is opaque and set, and the loaf slices cleanly.
   Tip Piping gives a neat, even zigzag. Let the glaze set for at least 5 minutes before cutting.

The glaze should be smooth, white, and thick enough to pipe. When piped in zigzags, it should hold its shape and slowly settle.

After setting, the glaze will be opaque and slightly crackled. Slicing should reveal a moist, tender crumb with a bright yellow hue. The glaze should cling to the slices without dripping.

Common mistakes

Overmixing the batter can develop gluten and result in a dense, tough loaf. Mix just until the flour is incorporated. Underbaking can leave a gummy center; always test with a toothpick.

Overbaking dries out the loaf. Cooling too quickly can cause the loaf to sink. Allow the loaf to cool gradually on a wire rack. The glaze should be thick enough to cling but not runny.

How to tell it’s done

The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.

The internal temperature should read 160°F (71°C) in the center. Let the loaf cool completely before glazing to ensure the glaze sets properly.

• Egg dishes: 160°F (71°C) in the thickest part