Description
This Lemon Loaf with Speckled Egg Glaze is a fresh, spring-ready twist on the classic lemon loaf everyone loves. Moist, buttery, and bursting with citrus, the cake is finished with a white glaze splattered with cocoa or vanilla bean for that viral robin’s egg look. It’s simple, beautiful, and guaranteed to stand out on Easter tables, brunch spreads, or social feeds.
Ingredients
Lemon Loaf
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup sour cream or Greek yogurt
1 tsp vanilla extract
White Glaze
1 cup powdered sugar
2–3 tbsp lemon juice or milk
Speckle Effect
½ tsp cocoa powder or vanilla bean powder
1 tsp water
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan.
Whisk flour, baking powder, and salt together.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
Mix in lemon zest, lemon juice, sour cream, and vanilla.
Fold in dry ingredients until just combined.
Pour batter into pan and bake 45–50 minutes, until a toothpick comes out clean. Cool completely.
Whisk glaze ingredients until smooth and pour over cooled loaf.
Mix cocoa powder with water. Dip a clean brush in the mixture and flick lightly over the glaze to create speckles.
Let set before slicing.
- Prep Time: 15 mins
- Cook Time: 45–50 minutes
- Category: Breakfast
Nutrition
- Calories: 290
- Fat: 14 g
- Carbohydrates: 38 g
- Protein: 4 g