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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.

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another large bowl, whisk sugar, eggs, lemon zest, lemon juice, yogurt, milk, oil, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture just until combined—do not overmix.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. 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

Find it online: https://thefamilycooking.com/lemon-loaf/