Gingerbread Loaf with Lemon Glaze
A moist, deeply spiced molasses loaf with a tangy lemon glaze. Easy to stir together in one bowl and perfect with tea or coffee.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 10
The loaf tastes even better the next day, once the spices have settled in. Wrap it well and keep at room temperature for up to 4 days. Measure the molasses in a greased cup so it slides out cleanly.
Method
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Heat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with parchment, leaving an overhang on the long sides.
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Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together in a large bowl.
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In a second bowl, whisk the melted butter, brown sugar and molasses until smooth. Whisk in the eggs one at a time, then the buttermilk and vanilla.
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Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. Scrape into the prepared pan.
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Bake for , until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for , then lift out onto a rack to cool completely.
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Whisk the powdered sugar with 2 tablespoons of the lemon juice and the zest, adding more juice until pourable. Drizzle over the cooled loaf and let it set for before slicing.
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