Whole Lemon Loaf with Citrus Glaze Tips, FAQ & printable recipe

Tips for success

For the smoothest batter, blend the lemon mixture thoroughly, scraping down the sides as needed. If your blender struggles, add the eggs first and blend, then add the remaining wet ingredients.

The batter should be completely smooth before adding the dry ingredients. A high-powered blender works best for breaking down the lemon peel.

To ensure even baking, place the loaf pan on the center rack. If the top browns too quickly, tent with foil. The glaze can be made ahead and stored in the refrigerator for up to a week; bring to room temperature before using.

For a thicker glaze, use less lemon juice; for a thinner one, add more. Pipe the glaze in a zigzag for a beautiful finish.

Variations

• Orange Loaf: Substitute the lemon with a whole orange, seeded and cut into wedges. Use orange juice in the glaze instead of lemon juice. The flavor will be sweeter and milder, with a lovely citrus aroma.
• Lemon-Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients. The poppy seeds add a pleasant crunch and a classic bakery touch. Toast the poppy seeds lightly for extra flavor.
• Gluten-Free Lemon Loaf: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon. The texture will be slightly denser but still moist.
• Lemon-Rosemary: Add 1 tablespoon of finely chopped fresh rosemary to the batter. The rosemary complements the lemon beautifully. Use a light hand so it doesn't overpower. The glaze remains the same.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture and flavor.

Freezer

Freeze the unglazed loaf wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

Reheat

To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes.

Store the glazed loaf in an airtight container at room temperature for up to 3 days. The glaze may soften slightly but will remain intact.

For longer storage, refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture. The loaf can also be frozen unglazed for up to 3 months.

The loaf can be baked a day ahead and kept unglazed at room temperature. Glaze it just before serving for the freshest appearance.

The glaze can be prepared up to a week in advance and stored in the refrigerator. Bring it to room temperature and whisk before using. The loaf also freezes well; wrap tightly and freeze for up to 3 months.

Serving ideas

Slice the loaf thickly and serve as a dessert or with afternoon tea. The glaze adds a sweet, tangy crunch that contrasts with the moist crumb. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. The bright lemon flavor pairs well with fresh berries or a simple fruit compote.

This loaf is also wonderful for brunch or as a gift. Wrap it in parchment paper and tie with twine for a homemade present. It can be served slightly warm, though it is easier to slice when fully cooled. The flavors develop and deepen over a day, making it even more delicious the next day.

Frequently asked questions

Recipe card

Whole Lemon Loaf with Citrus Glaze

Prep 15 minCook 50 minRest 10 minTotal 1 h 15 minServes 10

Ingredients

• 1 whole organic lemon, seeded and cut into wedges
• 3 large eggs
• 1 cup granulated sugar (200g)
• 1/2 cup whole milk (100ml)
• 1/2 cup vegetable oil (100ml)
• 2 cups all-purpose flour
• 10 g baking powder
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

48 g

Fat

13 g

Fiber

1 g

Sugar

30 g

Automatic estimate from the ingredient list, not laboratory-verified.