Bright, zesty, and delightfully moist—this Lemon Loaf recipe brings sunshine to your plate in every bite. With a tender crumb and a refreshing lemon glaze that adds the perfect tangy sweetness, it’s a go-to treat whether you’re serving brunch guests, hosting afternoon tea, or simply craving a slice of something vibrant. Each bite carries the comforting richness of a buttery pound cake, balanced with the fresh zing of real lemon juice and zest.
Perfectly paired with a hot cup of tea or coffee, this loaf is both elegant and homey. Its beautiful golden color and glossy icing make it as photogenic as it is flavorful. If you’re looking for a citrusy bake that’s simple to whip up yet impressive on the table, this Lemon Loaf is the one to bookmark. It’s a delightful blend of comfort and class, sure to become a favorite in your baking rotation.
Ingredients for this Lemon Loaf Recipe
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) milk
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: extra lemon zest for garnish
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Set it aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and prevents clumps in your batter.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. This step is crucial for a soft and tender crumb.
Step 4: Add Eggs, Lemon Zest, and Juice
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla extract, then mix until combined. The mixture may look slightly curdled—that’s okay.
Step 5: Alternate Dry Ingredients and Milk
With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts (begin and end with the flour). Mix until just combined—do not overmix.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
Step 7: Make the Lemon Glaze
While the loaf cools, whisk together the powdered sugar and 2–3 tablespoons of fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice or sugar as needed.
Step 8: Glaze and Garnish
Once the loaf is fully cooled, drizzle the glaze over the top, allowing it to naturally drip down the sides. Sprinkle extra lemon zest for a vibrant finish.
Estimated Nutrition
(Per slice, assuming 10 slices total)
- Calories: 280
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 3g
- Fiber: 1g
- Sodium: 180mg
Note: Nutrition will vary based on portion size and specific ingredients used.
Frequently Asked Questions
Q1: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch. Just be aware it may slightly alter the taste.
Q2: How do I prevent my loaf from being dry?
A: Don’t overbake! Check for doneness at the 45-minute mark with a toothpick. Also, measure ingredients accurately and use room-temperature butter and eggs.
Q3: Can I make this recipe dairy-free?
A: Yes, substitute the butter with a plant-based butter and the milk with almond, oat, or soy milk.
Q4: Why did my glaze soak into the cake?
A: Make sure the loaf is fully cooled before glazing. A warm loaf will absorb the glaze instead of letting it sit on top.
Q5: Can I add poppy seeds to this loaf?
A: Absolutely! Stir 1–2 tablespoons of poppy seeds into the batter before baking for a lemon-poppy twist.
Q6: What can I serve with lemon loaf?
A: It pairs beautifully with fresh berries, whipped cream, or a side of yogurt for a light brunch or dessert.
Q7: Can I use a different pan size?
A: Yes, you can bake it in mini loaf pans or a muffin tin. Just reduce the baking time and check for doneness earlier.
Q8: How do I make it more lemony?
A: Add an extra tablespoon of lemon zest or a touch of lemon extract to intensify the citrus flavor.
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