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Moist Brown Butter Lemon Drizzle Loaf for Two with Candied Zest

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A cozy, citrusy loaf perfect for two, featuring nutty brown butter, bright lemon, and a sparkling candied zest topping. This recipe is quick, easy, and yields a moist, tender texture with a tangy lemon drizzle.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60ml) whole milk, at room temperature
  • 2 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 tablespoon finely grated lemon zest (from about 1 lemon)
  • 1/2 cup (60g) powdered sugar
  • 2 tablespoons fresh lemon juice (for drizzle)
  • Lemon zest from 1 lemon, cut into thin strips (for candied zest)
  • 1/4 cup (50g) granulated sugar (for candied zest)
  • 1/4 cup (60ml) water (for candied zest)

Instructions

  1. Brown the Butter (10 minutes): In a medium saucepan over medium-low heat, melt the unsalted butter. Stir gently as it foams and changes color to a deep golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool for 5 minutes.
  2. Preheat and Prepare Pan (5 minutes): Preheat oven to 350°F (175°C). Grease a small loaf pan (8 x 4 inches) with butter or line with parchment paper.
  3. Mix Dry Ingredients (2 minutes): Whisk together all-purpose flour, baking powder, and sea salt in a bowl. Set aside.
  4. Combine Sugar and Eggs (3 minutes): In a large mixing bowl, whisk granulated sugar and eggs until pale and slightly fluffy (about 2 minutes).
  5. Add Browned Butter and Wet Ingredients (3 minutes): Slowly drizzle browned butter into sugar and eggs while whisking. Stir in milk, lemon juice, and lemon zest.
  6. Fold in Dry Ingredients (2 minutes): Gently fold flour mixture into wet ingredients until just combined, avoiding over-mixing.
  7. Pour Batter and Bake (45-50 minutes): Pour batter into prepared loaf pan. Bake until a toothpick inserted in the center comes out clean and top is golden and springs back when touched.
  8. Make Candied Lemon Zest (15 minutes, can overlap with baking): In a small saucepan, combine lemon zest strips, sugar, and water. Simmer gently over low heat until liquid reduces to syrup and zest becomes translucent (10-12 minutes). Remove zest with slotted spoon and cool on parchment paper.
  9. Prepare Lemon Drizzle (5 minutes): Mix powdered sugar with lemon juice until smooth and pourable but not too runny. Adjust consistency as needed.
  10. Drizzle and Cool (10 minutes): When loaf is warm from oven, poke holes on top with a skewer and drizzle lemon glaze evenly. Let cool in pan for 10 minutes, then transfer to wire rack.
  11. Garnish and Serve: Scatter candied lemon zest over cooled loaf for a sparkling citrus finish.

Notes

Brown the butter carefully over medium-low heat to avoid burning; let it cool slightly before mixing with eggs to prevent scrambling. Fold flour gently to keep loaf tender. Poke holes before drizzling to help glaze soak in. Candied zest can be stored in an airtight container for up to a week. Lemon drizzle can be made ahead and refrigerated for up to 3 days.

Nutrition

Keywords: brown butter, lemon drizzle loaf, candied lemon zest, easy lemon cake, small batch baking, cozy dessert, quick lemon loaf

Find it online: https://lenatable.com/moist-brown-butter-lemon-drizzle-loaf-for-two-easy-recipe-with-candied-zest/