Name: Lemon Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest (from 1–2 lemons); 1/4 cup fresh lemon juice; 1/2 cup plain yogurt or sour cream; 1/4 cup milk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1/2 cup powdered sugar (for glaze, optional); 1–2 tsp lemon juice (for glaze)

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Why You’ll Love This Recipe

This lemon loaf is everything you love in a lemon dessert: tangy, sweet, and incredibly moist. It’s easy to make with pantry staples and comes together in one bowl with minimal effort. The lemon glaze adds an extra pop of citrus and sweetness, making each slice irresistible. Whether you serve it warm from the oven or chilled with tea or coffee, this loaf is a true crowd-pleaser.

Ingredients

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

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Lemon zest
Lemon juice (freshly squeezed)
Plain yogurt or sour cream
Milk
Vegetable oil or melted butter
Vanilla extract
Powdered sugar (for glaze, optional)

Directions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, whisk together sugar, eggs, lemon zest, lemon juice, yogurt or sour cream, oil, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix.
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 to a wire rack to cool completely.
For the glaze (optional): Mix powdered sugar with a few teaspoons of lemon juice until smooth and drizzle over the cooled loaf.

Servings and timing

This recipe makes approximately 8 to 10 slices.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Add poppy seeds: Stir in 1 tablespoon of poppy seeds for a classic twist.
Use glaze alternatives: Try a cream cheese glaze or omit the glaze entirely for a less sweet version.
Make it dairy-free: Use plant-based yogurt and oil instead of dairy.
Add blueberries: Gently fold in ½ cup of fresh or frozen blueberries for a fruity variation.
Make it extra lemony: Add a teaspoon of lemon extract for even more citrus flavor.

Storage/Reheating

Store the lemon loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
You can also freeze the loaf (whole or sliced) for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for vibrant flavor, but bottled juice can be used in a pinch.

Can I make this loaf gluten-free?

Yes, use a 1:1 gluten-free flour substitute for all-purpose flour.

Can I skip the glaze?

Absolutely. The loaf is delicious on its own, but the glaze adds extra sweetness and shine.

Why did my loaf sink in the middle?

This can happen if the batter is overmixed or the loaf is underbaked. Make sure to measure carefully and test doneness with a toothpick.

Can I use butter instead of oil?

Yes, melted butter can be used, though oil tends to make the loaf a bit more moist.

What’s the best yogurt to use?

Plain full-fat or Greek yogurt works best for a rich texture and slight tang.

Can I bake this in mini loaf pans?

Yes, adjust the baking time to about 25–30 minutes for mini loaves.

How do I get a stronger lemon flavor?

Add lemon extract in addition to zest and juice, or infuse the glaze with extra zest.

Is this loaf very sweet?

It has a balanced sweetness. For a less sweet version, reduce the sugar slightly or omit the glaze.

Can I add nuts?

Yes, chopped almonds or pistachios add texture and flavor—fold them in gently before baking.

Conclusion

Lemon Loaf is a delightfully fresh and tangy treat that’s as versatile as it is delicious. Whether glazed or plain, it’s a crowd-pleasing recipe that’s easy to whip up and perfect for any occasion. Keep this citrusy classic in your recipe collection for a go-to bake that never fails to impress.

Lemon Loaf

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Lemon Loaf is a soft, moist quick bread infused with bright lemon zest and juice, topped with an optional tangy glaze. It’s perfect for breakfast, dessert, or an afternoon snack—easy to make and bursting with citrus flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 slices
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another large bowl, whisk sugar, eggs, lemon zest, lemon juice, yogurt, milk, oil, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet mixture just until combined—do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze: Mix powdered sugar with 1–2 teaspoons of lemon juice until smooth, then drizzle over the cooled loaf.

Notes

Do not overmix the batter to keep the loaf light and tender.
For extra lemon flavor, add 1/2 teaspoon lemon extract.
Optional mix-ins: blueberries, poppy seeds, or chopped nuts.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg