Preheat your oven to 350°F (180°C). This is an essential first step to ensure your loaf bakes evenly.
Prepare an 8½x4½-inch loaf pan by spraying it with baking spray that contains flour. This prevents sticking and ensures easy removal.
Line the pan with parchment paper, allowing some excess to extend over the sides. This will act as handles for easy lifting once the loaf is baked.
In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, neutral oil, and lemon zest. Beat at medium speed for 2 to 3 minutes until the mixture is light and fluffy, stopping to scrape the sides of the bowl occasionally.
Add the eggs one at a time, beating well after each addition. This method ensures that each egg is fully incorporated, contributing to the loaf's structure.
In a separate medium bowl, whisk together all-purpose flour, baking powder, and kosher salt. This mixture provides the dry ingredients needed for the loaf.
In a liquid measuring cup, combine buttermilk and 3 tablespoons of lemon juice. This mixture adds moisture and flavor.
With the mixer on low speed, alternate adding the flour mixture and buttermilk mixture to the sugar mixture, starting and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix, which can lead to a dense loaf.
Using an offset spatula, transfer the batter into the prepared pan, spreading it evenly. Wipe the spatula clean, then dip it into a bit of oil. Score a 3- to 4-inch line lengthwise down the center of the batter, which helps create a domed rise and signature crack on top of the loaf.
Bake the loaf in the preheated oven for 45 to 50 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs. The aroma of baking lemon will fill your kitchen!
Once baked, let the loaf cool in the pan for 15 minutes. Then, using the parchment paper as handles, carefully lift it out and allow it to cool completely on a wire rack.
While the loaf is cooling, prepare the glaze by whisking together confectioners’ sugar, melted butter, and the remaining 2 tablespoons plus 2 teaspoons of lemon juice until smooth. Once the loaf is completely cooled, pour the glaze over the top, allowing it to set for about 10 minutes.
Your Glazed Lemon Loaf is now ready to be sliced and served! Store it in an airtight container for up to 3 days.
