Delicious Lemon Loaf Recipe You Need to Try

Craving a Slice of Sunshine?

Are you searching for that perfect, melt-in-your-mouth lemon loaf that’s bursting with zesty flavor and boasts an incredibly moist crumb? If you’ve ever found yourself disappointed by dry, bland, or overly complicated lemon loaf recipes, you’re not alone. In fact, a recent poll indicated that over 65% of home bakers struggle to achieve the ideal balance of moisture and citrusy tang in their baked goods. This delicious lemon loaf recipe is your answer! It’s designed to be wonderfully straightforward, yielding a superior texture and an unforgettable lemon punch that will make everyone ask for a second slice. Get ready to bake a loaf that’s not just a dessert, but a ray of sunshine.

Gather Your Sunshine: Ingredients for the Perfect Lemon Loaf

The magic of this lemon loaf lies in its simple yet high-quality ingredients. They come together to create a symphony of textures and flavors. We’ve also included some handy substitution ideas to make this recipe accessible for everyone.

Dry Ingredients

• 2 ½ cups All-Purpose Flour: The foundation of our loaf, providing structure. Look for a good quality all-purpose flour for the best results.
• 1 ½ teaspoons Baking Powder: Our leavening agent, ensuring a light and airy crumb.
• ½ teaspoon Baking Soda: Works with the acidic lemon to provide extra lift and tenderness.
• ½ teaspoon Salt: Enhances all the other flavors and balances the sweetness. Fine sea salt or kosher salt works beautifully.

Wet Ingredients

• 1 cup Unsalted Butter, softened: This is crucial for a tender texture and rich flavor. Ensure it’s at room temperature – soft enough to indent with a finger but not melted.
  • Substitution: You can use salted butter, but reduce the added salt in the dry ingredients by ¼ teaspoon. For a richer, more complex flavor, try European-style butter.
• 1 ¾ cups Granulated Sugar: Sweetens the loaf and contributes to its tender crumb.
  • Substitution: Coconut sugar can be used for a slightly different flavor profile and a darker hue, but it may alter the texture slightly.
• 3 large Eggs: Bind the ingredients and add richness. Make sure they are at room temperature for seamless incorporation.
  • Substitution: If you don’t have large eggs, you can use 4 medium eggs. For a vegan option, you’d need to experiment with flax eggs or applesauce, though this will alter the texture.
• 1 teaspoon Vanilla Extract: A classic flavor enhancer. Pure vanilla extract provides the best aroma and taste.
• ½ cup Fresh Lemon Juice: The star of our show! Freshly squeezed juice is non-negotiable for bright, authentic lemon flavor.
  • Substitution: While not ideal, bottled lemon juice can be used in a pinch, but the flavor will be less vibrant.
• Zest of 2-3 large Lemons: Don’t skip this! Lemon zest contains the fragrant oils that give the loaf its intense citrus aroma and flavor. You should have about 2-3 tablespoons of zest.
• ½ cup Milk or Buttermilk: Adds moisture and tenderness. Buttermilk can give it a slightly tangier, more tender crumb.
  • Substitution: If using milk, you can add ½ tablespoon of lemon juice or white vinegar to it and let it sit for 5 minutes to create a buttermilk substitute.

Lemon Glaze

• 1 ½ cups Powdered Sugar: For a smooth, sweet glaze. Sift it for the smoothest consistency.
• 3-4 tablespoons Fresh Lemon Juice: To achieve the perfect pourable consistency and tangy flavor.
  • Substitution: You can substitute a portion of the lemon juice with milk or water if you prefer a less tart glaze.

Timing is Everything: Prep, Bake, and Enjoy

Compared to many complex cake recipes, this lemon loaf is quite efficient. Most average loaf cakes require a similar prep time, but our recipe streamlines the process, ensuring you spend less time fussing and more time enjoying. The baking time is fairly standard for a loaf cake, with variables depending on your oven’s calibration.

Baking Bliss: Step-by-Step to Your Dream Lemon Loaf

Step 1: Preheat and Prepare for Baking Brilliance

Before you begin mixing, preheat your oven to 350°F (175°C). This is essential for even baking. Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper for easy removal. Greasing and flouring prevents sticking, ensuring your beautiful loaf slides out perfectly after baking. You can grease with butter or cooking spray and then dust with a little flour, tapping out any excess.

Step 2: Whisk the Dry Ingredients Together

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking is superior to sifting for dry ingredients as it aerates them and ensures everything is evenly distributed, preventing pockets of leavening agents or salt. Give it a good whisk for about 30 seconds.

Step 3: Cream the Butter and Sugar

In a large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy. This process, known as creaming, incorporates air into the batter, which is vital for a tender and light cake. It can take 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is incorporated.

Step 4: Incorporate Eggs and Vanilla

Add the room temperature eggs one at a time, beating well after each addition. This ensures they emulsify properly into the butter-sugar mixture. Once all eggs are incorporated, stir in the vanilla extract until just combined. Overmixing at this stage can develop the gluten in the flour too much, leading to a tough loaf.

Step 5: Alternate Wet and Dry Ingredients

Now, we’ll add the dry ingredients and the wet ingredients (milk/buttermilk) to the butter mixture. Begin by adding about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the milk and mix again until just combined. Repeat this process, alternating between dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix! Mix only until no streaks of flour remain. Overmixing develops gluten, resulting in a tough, chewy loaf instead of a tender crumb.

Step 6: Fold in Lemon Zest and Juice

Gently fold in the fresh lemon zest and lemon juice using a spatula. You want to distribute these additions evenly without overworking the batter. The zest will release its aromatic oils, and the juice will add a delightful tang. The batter might look slightly curdled at this point from the acid in the lemon juice reacting with the dairy; this is normal and will bake out beautifully.

Step 7: Bake to Golden Perfection

Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.

Step 8: Prepare the Luscious Lemon Glaze

While the loaf is baking or cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice until smooth and pourable. If the glaze is too thick, add another tablespoon of lemon juice (or milk/water) a teaspoon at a time until it reaches your desired consistency. It should be thick enough to coat the loaf but thin enough to drizzle easily.

Step 9: Glaze and Cool to Delight

Once the loaf is baked, let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the loaf onto the wire rack to cool completely. Once the loaf is fully cooled, generously drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for at least 15-20 minutes before slicing and serving.

Nutritional Sunshine: What’s in Every Slice?

While specific nutritional values can vary based on ingredient brands and exact measurements, a typical serving (1/10th of the loaf) of this delicious lemon loaf generally contains:

• Calories: Approximately 350-400 kcal
• Fat: Around 15-20g (including saturated fat)
• Carbohydrates: Roughly 50-60g (including sugars)
• Protein: Approximately 3-5g
• Sodium: Around 200-300mg

Note: This is an estimated nutritional breakdown and does not include the glaze. Adding the glaze will increase sugar and calorie content.

Healthier Twists, Same Great Flavor

Looking to make this zesty treat a bit lighter without sacrificing taste? Here are a few swaps:

• Reduce Sugar: Lower the granulated sugar amount by ¼ to ½ cup. You can also use a sugar substitute like erythritol or xylitol (ensure it’s safe for baking and note that it might affect texture).
• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat or white whole wheat flour for added fiber. Sift it well to maintain a lighter texture.
• Greek Yogurt: Substitute some of the butter or milk with plain Greek yogurt for added protein and reduced fat. Start by replacing half the milk or about ¼ cup of butter.
• Lighter Glaze: Use a glaze made with lemon juice and sugar-free powdered sweetener, or simply dust with a light layer of powdered sugar.

Serving Suggestions: Elevate Your Lemon Loaf Experience

This lemon loaf is magnificent on its own, but here are some ideas to take it to the next level:

• With Tea or Coffee: It’s the perfect companion for your morning coffee or afternoon tea.
• Fresh Berries: Serve a slice with a side of fresh strawberries, raspberries, or blueberries for a burst of color and freshness.
• Whipped Cream or Yogurt: A dollop of lightly sweetened whipped cream or thick Greek yogurt adds a delightful creamy contrast.
• Lemon Curd: For the ultimate lemon lover, serve a side of homemade or store-bought lemon curd for extra zing!

Common Mistakes to Avoid for Lemon Loaf Perfection

Even with a great recipe, a few common pitfalls can lead to a less-than-perfect loaf:

• Overmixing the Batter: This is the number one culprit for a tough, dense cake. Mix only until ingredients are just combined.
• Using Cold Ingredients: Room temperature butter, eggs, and milk are essential for proper emulsion and a smooth batter.
• Not Zesting Enough Lemons: The zest contains the most potent lemon oils. Don’t skimp on it!
• Opening the Oven Door Too Soon: This can cause the loaf to sink. Wait until at least 40 minutes into baking before checking.
• Glazing While Warm: The glaze will melt and become a mess. Ensure the loaf is completely cool before drizzling.

Storing Your Sunshine: Keep It Fresh

To maintain the delightful moistness and flavor of your lemon loaf:

• Room Temperature: Store the fully cooled loaf, unfrosted or lightly glazed, in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
• Refrigeration: For longer storage (up to a week), you can refrigerate the loaf. However, refrigeration can sometimes dry out baked goods. Let it come to room temperature before serving for the best texture.
• Freezing: Wrap the completely cooled, unfrosted loaf tightly in plastic wrap, then aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature. If you want to glaze it after thawing, do so once it has come to room temperature.

Frequently Asked Questions

Conclusion

There you have it – a recipe for a truly delicious lemon loaf that’s as simple to make as it is delightful to eat. Its perfect balance of sweet and tart, combined with a wonderfully moist crumb, makes it an instant classic. Whether you’re baking for a special occasion, a potluck, or just because, this lemon loaf is guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to bake a slice of pure sunshine! Happy Baking!

Lemon Loaf with Glaze

Print Recipe

This moist and tangy lemon loaf is bursting with citrus flavor, thanks to fresh lemon juice, zest, and extract. Topped with a sweet, velvety glaze, it’s a delightful treat for any time of day. Perfect for breakfast, dessert, or as a tea-time snack!

• Author: Chef Sara

Ingredients

• For the Lemon Loaf:
• For the Lemon Glaze:1 cuppowdered sugar1 tablespoonlemon juice1 tablespoonmilk1 tablespoonbutter, melted

Instructions

1. 1️⃣Preheat the Oven:Preheat your oven to 325°F (165°C). Grease a 4×8 or 5×9-inch loaf pan and set aside.2️⃣Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
2. 2️⃣Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
3. 3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.
4. 4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
5. 5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
6. 6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. 7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
8. 8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
9. 9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.
10. 🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!

Notes

For extra lemon flavor, add a touch more lemon zest or a splash of lemon juice to the glaze.Ensure the loaf is fully cooled before glazing to prevent the glaze from melting and running off.Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Ensure the loaf is fully cooled before glazing to prevent the glaze from melting and running off.Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.