Name: Lemon Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1/2 cup milk or buttermilk; 1/2 teaspoon vanilla extract; 1 cup powdered sugar (for glaze); 2–3 tablespoons fresh lemon juice (for glaze)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This Lemon Loaf delivers the perfect balance of sweetness and tang. Fresh lemon juice and zest infuse the batter with vibrant flavor, while a simple glaze adds an extra layer of citrusy goodness.

It’s easy to make with simple pantry ingredients and comes together in just one bowl. Whether you’re baking for guests or simply craving a homemade dessert, this loaf is reliable, flavorful, and always a crowd-pleaser.

Ingredients

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

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup milk or buttermilk
1/2 teaspoon vanilla extract

For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Directions

Preheat your 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, baking soda, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk or buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the glaze:
10. Whisk together powdered sugar and lemon juice until smooth.
11. Drizzle over the cooled loaf and let set before slicing.

Servings and timing

Servings: 8–10 slices

Preparation time: 15 minutes
Cooking time: 45–55 minutes
Total time: 1 hour 10 minutes

Variations

For extra lemon flavor, add an additional teaspoon of zest or a tablespoon of lemon extract. You can fold in a handful of blueberries for a fruity twist.

If you prefer a lighter texture, substitute part of the butter with Greek yogurt. For a slightly crunchy topping, sprinkle coarse sugar over the batter before baking.

You can also create a lemon syrup by heating equal parts lemon juice and sugar, then brushing it over the warm loaf for added moisture and flavor.

Storage/Reheating

Store Lemon Loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

To refresh slightly firm slices, warm them gently in the microwave for a few seconds.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled can be used if needed.

Why did my loaf sink in the middle?

It may have been underbaked or the oven temperature may have been too low.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend.

How do I know when the loaf is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I skip the glaze?

Yes, the loaf is delicious on its own without glaze.

Can I use oil instead of butter?

Yes, vegetable oil can be substituted for a slightly more moist texture.

Why is my loaf dry?

Overbaking or measuring too much flour can cause dryness.

Can I add poppy seeds?

Yes, add 1–2 tablespoons of poppy seeds for a lemon poppy seed variation.

Should I refrigerate the loaf?

It’s not necessary unless your kitchen is warm, but refrigeration can extend freshness.

Can I make muffins instead of a loaf?

Yes, divide the batter into muffin tins and bake for about 18–22 minutes.

Conclusion

Lemon Loaf is a timeless, citrus-infused treat that’s moist, flavorful, and easy to prepare. With its bright lemon aroma and tender crumb, it’s perfect for sharing or savoring slice by slice. Once you try this classic recipe, it’s sure to become a favorite in your baking routine.

Lemon Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Loaf is a moist and tender cake infused with fresh lemon zest and juice, finished with a sweet citrus glaze. Bright, flavorful, and perfectly balanced, it’s ideal for breakfast, brunch, or an afternoon treat.

Author: Laura
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the 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, baking soda, and salt.
In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk or buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk powdered sugar and lemon juice for the glaze, then drizzle over the cooled loaf and let set before slicing.

Notes

Add extra lemon zest or a small amount of lemon extract for stronger flavor.
Fold in blueberries for a fruity variation.
Substitute part of the butter with Greek yogurt for a lighter texture.
Sprinkle coarse sugar on top before baking for added crunch.
Brush warm loaf with a simple lemon syrup for extra moisture.
Store at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 26 g
Sodium: 140 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg