Bright, buttery, and unapologetically zesty, this Lemon Loaf is the kind of treat that brings a ray of sunshine to your table no matter the season. Each slice is ultra-moist, kissed with a double hit of lemon (zest and juice) for that tart-sweet balance, and finished with a luscious lemon glaze that soaks right in. It’s the perfect excuse to dust off your loaf pan, and if you love quick bakes that taste like pure joy, this Lemon Loaf is about to earn a permanent spot in your baking rotation.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients can create a Lemon Loaf that tastes bakery-worthy! Every component has its purpose, working together for irresistible flavor, a perfectly tender crumb, and that signature yellow hue.

All-purpose flour: The trusted backbone of the loaf, giving structure and a soft, cake-like texture.
Baking powder: Lifts the batter for a tall, fluffy loaf—don’t skip this for a good rise!
Salt: Just a touch brings out all the sweet and citrusy notes.
Unsalted butter (softened): Adds richness and makes every bite melt-in-your-mouth tender.
Granulated sugar: Sweetens the loaf and helps with that desirable golden crust.
Large eggs: Hold the batter together and provide some springy lift.
Sour cream or plain Greek yogurt: This is the secret to signature moistness and subtle tang—either works beautifully.
Milk: Loosens the batter just enough for an even crumb, keeping things light.
Zest of 2 lemons: Where all the bright, aromatic citrus magic happens.
Fresh lemon juice: Gives the loaf its unmistakable zing—fresh squeezed is best for max flavor.
Vanilla extract: Adds mellow warmth behind the scenes so the lemon can shine.
Powdered sugar (for the glaze): Whips into a glossy-smooth topping.
More fresh lemon juice (for the glaze): Doubles down on the tart citrus kick in every bite.

How to Make Lemon Loaf

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously, then line it with parchment paper so the Lemon Loaf slides right out after baking. This extra step really saves you from sticky disappointments later!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. Mixing these first keeps the leavening and salt evenly distributed, ensuring every bite of Lemon Loaf is perfectly balanced and rises evenly.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together. You want the mixture to get pale and fluffy, which means lots of air is being whipped in. This step is the key to a lovely, cake-like crumb that feels special with every slice.

Step 4: Add the Wet Ingredients

Beat in your eggs, one at a time, to keep the batter smooth and nicely emulsified. Stir in the sour cream (or Greek yogurt), milk, lemon zest, fresh lemon juice, and vanilla extract. The batter will smell absolutely amazing at this point—like pure lemon sunshine!

Step 5: Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture, just until you no longer see streaks of flour. Be careful not to overmix, or your Lemon Loaf might come out dense instead of tender and soft.

Step 6: Bake

Pour your lovely, lemony batter into the prepared loaf pan and smooth out the top. Slide it into the oven and let it bake for 50–60 minutes. When a toothpick poked into the center comes out clean, your Lemon Loaf is ready! Let it cool in the pan for 10 minutes before moving to a wire rack.

Step 7: Glaze to Finish

While the loaf is cooling, whisk powdered sugar with enough fresh lemon juice to make a smooth, pourable glaze. Once the Lemon Loaf is completely cooled, drizzle the glaze all over, letting it run down the sides for that classic bakery finish.

How to Serve Lemon Loaf

Garnishes

Dress up your Lemon Loaf with thin twists of lemon peel, a sprinkle of extra zest, or even a handful of edible flowers for a fresh, spring-like touch. Each detail makes your loaf that much more inviting, whether it’s for brunch or an afternoon treat.

Side Dishes

Pair a slice with a cup of hot Earl Grey tea, a tangy berry salad, or a dollop of whipped cream. The citrusy bite of the loaf complements creamy and fruity sides alike, making it a versatile choice for everything from breakfast to dessert platters.

Creative Ways to Present

Try slicing the Lemon Loaf thickly and making individual parfaits layered with berries and yogurt, or cube it for a playful lemon trifle. For a party, serve it on a platter dusted with powdered sugar and sliced strawberries—it’s a guaranteed showstopper!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The loaf actually gets more flavorful over time as the lemon glaze sinks in, keeping it moist and irresistible.

Freezing

Want to save some for later? Freeze the Lemon Loaf (whole or sliced) without the glaze, tightly wrapped in plastic and foil. It keeps beautifully for up to 2 months. Just add fresh glaze after thawing for the best texture and fresh lemon flavor.

Reheating

To enjoy a warm slice, simply pop it in the microwave for 10 to 15 seconds or reheat in a low oven wrapped in foil. It will taste just as fresh-baked, and the glaze will get deliciously gooey!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for the brightest, cleanest flavor in your Lemon Loaf, but if you’re in a pinch, bottled will work—just expect a slightly less vibrant taste.

What makes my loaf turn out dense?

Overmixing the batter is the most common culprit for a dense Lemon Loaf. Be gentle when folding in the dry ingredients, and stop as soon as it’s combined for that perfect tender crumb.

Can I add poppy seeds for a twist?

Absolutely! Stir in a tablespoon or two of poppy seeds at the end for a classic lemon-poppy loaf that delivers a lovely crunch and extra visual appeal.

Is there a dairy-free option?

Yes—substitute the butter with a plant-based butter and use your favorite non-dairy yogurt and milk. The Lemon Loaf will still be just as flavorful and moist.

Can I double the recipe?

You sure can! Just make two loaf pans or a 9×13-inch pan, and keep an eye on the baking time, since larger volumes may need a bit longer in the oven.

Final Thoughts

If you’re craving something sunny and sweet, this Lemon Loaf is guaranteed to brighten your day and everyone you share it with! There’s nothing quite like the homemade aroma wafting through the kitchen, so grab your lemons and give it a go—you’ll absolutely love every slice.

Lemon Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Lemon Loaf that is perfectly moist and bursting with citrus flavor. This easy-to-make treat is topped with a tangy lemon glaze, making it a great choice for dessert or a sweet snack.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1/2 cup sour cream or plain Greek yogurt
1/4 cup milk
zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Prepare Batter: In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla until smooth.
Add Dry Ingredients: Gradually fold in the dry ingredients until just combined. Pour batter into the loaf pan.
Bake: Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Make Glaze: Whisk powdered sugar with enough lemon juice to create a pourable glaze. Drizzle over the cooled loaf.