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Moist Lemon Bliss Loaf with fresh lemon glaze and citrus zest topping sliced on a cooling rack

Lemon Bliss Loaf

A moist and tender Lemon Bliss Loaf bursting with bright citrus flavor from fresh lemon zest and juice, lightly enriched with butter and buttermilk for a soft crumb. Finished with a sweet-tart lemon glaze that soaks into every slice, this bakery-style loaf is perfect for dessert, brunch, or an anytime citrus treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 20 people
Calories 338 kcal

Equipment

  • 2 loaf pans (standard size)
  • Mixing bowls (large + medium)
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Microplane or fine grater (for lemon zest)
  • Juicer (for fresh lemon juice)
  • Cooling rack
  • Toothpick or cake tester

Ingredients
  

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ginger ground
  • ¼ teaspoon salt

Wet Ingredients:

  • 2 ¾ cups sugar granulated and divided
  • 1 cup butter unsalted and softened
  • 4 eggs large
  • 3 tbsp lemon zest finely grated, about 3 lemons
  • 2 tbsp orange liqueur Grand Marnier or similar
  • 1 ¼ cups buttermilk
  • ½ cup lemon juice freshly squeezed about 3 lemons

Lemon Glaze

  • ¾ cup sugar granulated, remaining
  • ½ cup lemon juice fresh

Optional Lemon Icing Glaze

  • 1 cup powdered sugar
  • 2 - 3 tbsp lemon juice fresh

Instructions
 

Preheat Oven:

  • Preheat oven to 350°F (175°C). Lightly grease two loaf pans.
  • Mix Dry Ingredients:
  • In a bowl, whisk together flour, baking powder, ginger, and salt. Set aside.
  • Cream Butter & Sugar:
  • Beat butter with 2 cups of sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and orange liqueur.

Combine Wet & Dry:

  • Slowly add buttermilk, mixing gently. Add dry ingredients and stir just until combined. Do not overmix.

Bake:

  • Divide batter evenly between loaf pans. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in pans, then transfer to a wire rack.

Lemon Glaze:

  • While loaves are warm, mix remaining ¾ cup sugar with lemon juice until dissolved. Pour over loaves so it soaks in.

Cool & Serve:

  • Allow loaves to cool completely before slicing.
    • For the most moist and flavorful lemon loaf, always use fresh lemon zest and freshly squeezed lemon juice—they deliver a stronger citrus aroma than bottled juice. Pour the warm lemon glaze over the loaf while it’s still slightly hot so it fully soaks in, locking in moisture and creating that irresistible bakery-style soft, tender crumb.

Notes

  • Do not overmix once flour is added—this keeps the loaf tender.
  • Fresh lemon juice and zest give the strongest flavor.
  • Glazing while warm helps the loaf absorb maximum citrus flavor.
  • Loaf tastes even better the next day as flavors deepen.

Nutrition

Serving: 1gCalories: 338kcalCarbohydrates: 58gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 174mgPotassium: 72mgFiber: 1gSugar: 42gVitamin A: 357IUVitamin C: 6mgCalcium: 54mgIron: 1mg
Keyword citrus loaf cake, easy lemon dessert, glazed lemon loaf,, lemon buttermilk loaf, lemon loaf, moist lemon cake, moist pound cake style loaf, recipe
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