Why You’ll Love This Recipe

Lemon Loaf is a perfect balance of tart and sweet. The vibrant lemon flavor infuses the cake, giving it a refreshing taste that’s neither too heavy nor too sweet. The addition of a simple lemon glaze on top adds an extra layer of sweetness and tang. It’s incredibly easy to make, with simple ingredients you likely have in your kitchen. Plus, it’s versatile enough to be enjoyed with a cup of tea or coffee, making it a great snack or dessert for any time of day.

Ingredients

For the lemon loaf:

1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of unsalted butter (softened)
1 cup of granulated sugar
2 large eggs
1/2 cup of sour cream or plain yogurt
2 tablespoons of fresh lemon juice
1 tablespoon of lemon zest
1/4 cup of milk
1 teaspoon of vanilla extract

For the lemon glaze:

1/2 cup of powdered sugar
2 tablespoons of fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Lemon Loaf:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs and flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Combine wet and dry ingredients: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil and continue baking until done.
Cool: Allow the lemon loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the Lemon Glaze:

Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar, as needed.
Drizzle the glaze: Once the loaf has cooled, drizzle the glaze over the top of the loaf. Let the glaze set for a few minutes before slicing.

Servings and Timing

Servings: Makes about 8-10 slices
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes

Variations

Add-ins: You can fold in fresh blueberries, poppy seeds, or chopped nuts (like almonds or walnuts) for extra texture and flavor.
Lemon glaze alternative: For a thicker glaze, you can use a cream cheese glaze or a lemon frosting for a richer finish.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this loaf gluten-free.
Vegan option: Use plant-based butter, dairy-free yogurt, and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the eggs.

Storage/Reheating

Storage: Store leftover lemon loaf in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days.
Reheating: To enjoy the loaf warm, microwave individual slices for about 10-15 seconds or heat in the oven at 300°F for 5-10 minutes.

FAQs

1. Can I use lemon extract instead of lemon zest and juice?

While you can use lemon extract as a substitute, fresh lemon zest and juice give the loaf a more natural and vibrant flavor. If you prefer to use extract, about 1 teaspoon should be sufficient.

2. Can I use non-dairy milk for this recipe?

Yes, you can substitute regular milk with non-dairy alternatives like almond milk, oat milk, or soy milk. The flavor and texture will remain mostly the same.

3. Can I freeze lemon loaf?

Yes, lemon loaf freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw it at room temperature before serving.

4. Can I make this loaf without the glaze?

Yes, if you prefer a less sweet version, you can skip the glaze. The loaf is still delicious without it, especially if you want a more subtle lemon flavor.

5. Can I make this recipe in a round cake pan instead of a loaf pan?

Yes, you can use an 8-inch round cake pan or an 8×8 square pan. Adjust the baking time to around 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Can I substitute sour cream with yogurt?

Yes, you can substitute sour cream with plain yogurt, either full-fat or low-fat, depending on your preference.

7. Why is my lemon loaf dense?

If your lemon loaf is dense, it could be due to overmixing the batter, which can cause the flour to develop too much gluten. Be sure to mix just until combined, and avoid overbeating.

8. How can I make the loaf fluffier?

To make the loaf fluffier, ensure you’re using room temperature ingredients (especially butter and eggs) and do not overmix the batter. You can also try adding an extra 1/2 teaspoon of baking powder for a lighter texture.

9. Can I use other citrus fruits in this recipe?

Yes, you can substitute the lemon with orange or lime zest and juice for a different citrus twist. The recipe will still work great with these variations.

10. Can I add icing instead of glaze?

Yes, you can top the loaf with a thicker icing if you prefer. A simple powdered sugar glaze or cream cheese frosting would work well, especially if you want a richer, sweeter topping.

Conclusion

Lemon Loaf is a refreshing, light, and flavorful dessert that brings a burst of citrus goodness with every bite. With its tender crumb and zesty lemon flavor, it’s a treat that’s perfect for any occasion—whether you’re serving it with tea, sharing it at a brunch, or enjoying it as a snack. This simple recipe is sure to become a go-to in your baking repertoire, and with its easy preparation, you’ll be enjoying this delicious lemon loaf in no time!

Lemon Loaf Recipe

Why You’ll Love This Recipe

Ingredients