If you have a soft spot for bright, citrusy treats that feel like a little sunshine on a plate, this Lemon Loaf Recipe is going to become your new go-to. It strikes the perfect balance between a tender, buttery crumb and a zesty lemon punch that wakes up your taste buds with every bite. Whether you’re serving it as a delightful breakfast companion or a sweet afternoon pick-me-up, this loaf is unbelievably simple to make yet so full of flavor, it always impresses. And just wait until you drizzle that tangy lemon glaze over the top—it takes this loaf from delicious to downright irresistible.
Ingredients You’ll Need
The magic of this Lemon Loaf Recipe comes down to a few staple ingredients, each one playing a key role in creating the perfect texture and vibrant lemon flavor. From the richness of butter to the zing of fresh lemon juice and zest, every element adds a special touch.
- All-purpose flour (1 ½ cups): Provides the structure and a tender crumb for the loaf.
- Baking powder (1 teaspoon): Helps the loaf rise beautifully and stay light.
- Salt (½ teaspoon): Balances the sweetness and enhances the lemon flavor.
- Unsalted butter, softened (½ cup): Creates moistness and a rich, buttery base.
- Granulated sugar (1 cup): Sweetens the loaf without overpowering the citrus notes.
- Large eggs (2): Bind the ingredients and add structure.
- Lemon zest (1 tablespoon): Delivers concentrated citrus aroma and flavor.
- Fresh lemon juice (¼ cup): Brings bright acidity and freshness.
- Vanilla extract (½ teaspoon): Adds subtle depth and warmth to the flavor profile.
- Whole milk or buttermilk (½ cup): Ensures a tender, moist crumb with a slight tang.
- Powdered sugar (½ cup) for glaze: Sweetens and thickens the luscious lemon glaze.
- Additional fresh lemon juice (1–2 tablespoons) for glaze: Perfectly balances the glaze with tartness.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by setting your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Grease a 9×5-inch loaf pan thoroughly or use parchment paper for easy removal later. A well-prepped pan ensures your lemon loaf bakes evenly without sticking.
Step 2: Combine Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Getting these mixed well up front means your rising agent and seasoning are evenly distributed, which is crucial for consistent texture.
Step 3: Cream Butter and Sugar Until Fluffy
Next, grab a large mixing bowl and beat your softened butter and granulated sugar together for about 2–3 minutes. You want this mixture to be light, fluffy, and pale in color—this step is key to that melt-in-your-mouth texture everyone loves.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the lemon zest, lemon juice, and vanilla extract. This combination adds the vibrant citrus notes and a wonderful aroma that makes this Lemon Loaf Recipe so unforgettable.
Step 5: Alternate Dry Ingredients with Milk
Pour in your dry flour mixture in two parts, alternating with the milk or buttermilk. Start and end with the dry ingredients, and mix just until combined. Overmixing can make the loaf tough, so gentle folding preserves the soft crumb.
Step 6: Bake to Perfection
Pour your luscious batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps it firm up, making slicing easier and cleaner.
Step 7: Whip Up the Lemon Glaze
While your loaf cools, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle this tangy glaze over the cooled loaf, then let it set before cutting. The glaze adds a shiny, zesty finish that’s pure perfection.
How to Serve Lemon Loaf Recipe
Garnishes
To elevate your loaf, sprinkle a little extra lemon zest on top of the glaze or add thin slices of lemon for an eye-catching presentation. A few fresh mint leaves can also add a pop of color and a subtle herbal note that pairs beautifully with lemon.
Side Dishes
This lemon loaf is fantastic on its own, but if you’re planning a brunch or dessert spread, consider serving it alongside fresh berries, a creamy yogurt parfait, or a cup of hot tea or coffee. The natural citrus brightness complements many light and refreshing sides perfectly.
Creative Ways to Present
Why not slice your lemon loaf into smaller pieces and serve it as finger food at a party? Or get fancy and top each slice with a dollop of whipped cream and a drizzle of honey for an elegant twist. You could even transform slices into lemon loaf French toast for a decadent breakfast treat.
Make Ahead and Storage
Storing Leftovers
This Lemon Loaf Recipe keeps incredibly well at room temperature when wrapped tightly in plastic wrap or stored in an airtight container—it stays fresh for 2 to 3 days, making it perfect to prepare ahead of time for guests or a week’s worth of morning slices.
Freezing
If you want to enjoy this loaf later, freeze the cooled, unglazed lemon loaf wrapped in plastic wrap and then aluminum foil. It will hold up beautifully for up to 2 months. When ready, thaw overnight in the fridge before adding the lemon glaze and serving.
Reheating
For a freshly baked taste, gently warm slices in the microwave for 15–20 seconds or pop them briefly in a toaster oven. Drizzle with extra lemon glaze or a dusting of powdered sugar to revive the loaf’s bright citrus flavor.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can add flavor, fresh lemon juice provides the acidity and brightness that make this Lemon Loaf Recipe truly shine. For best results, stick to fresh lemon juice if you can.
Is there a substitute for buttermilk in the recipe?
Absolutely! If you don’t have buttermilk, use whole milk with a tablespoon of lemon juice or white vinegar added and let it sit for 5 minutes. This homemade substitute works perfectly to add moisture and tang.
How can I make the lemon flavor even more intense?
For an extra burst, brush the baked loaf with a mixture of lemon juice and granulated sugar while it’s still warm before applying the glaze. Adding extra lemon zest to the batter also amps up the citrus punch.
Can I turn this lemon loaf into muffins?
Definitely! Divide the batter evenly into a lined muffin tin and bake at 350°F for 18–22 minutes. Keep an eye on them as baking times can vary, and enjoy perfectly portable mini lemon loaves.
Is this Lemon Loaf Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or animal-derived gelatin. It uses eggs and dairy which are typical in vegetarian baking.
Final Thoughts
This Lemon Loaf Recipe is one of those delightful kitchen treasures that feels both nostalgic and fresh every time you make it. Its vibrant, sunny flavor paired with a tender crumb and luscious glaze will quickly earn a special place in your baking repertoire. I truly hope you give it a try and enjoy each slice as much as I do—it’s a little slice of lemony joy that’s perfect for any time of day.
Print
Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Lemon Loaf is a moist and tender cake bursting with bright lemon flavor, perfect for breakfast or dessert. Made with simple pantry ingredients and topped with a tangy lemon glaze, this loaf is easy to bake and sure to impress with its refreshing citrus taste and soft crumb.
Ingredients
For the Lemon Loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup whole milk or buttermilk
For the Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the lemon zest, fresh lemon juice, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in two additions, alternating with the whole milk or buttermilk. Start and end with the flour mixture. Mix gently until just combined; avoid overmixing to keep the loaf tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf and allow it to set before slicing and serving.
Notes
- For a stronger lemon flavor, brush the warm loaf with a mixture of lemon juice and sugar before applying the glaze.
- This lemon loaf keeps well at room temperature for 2–3 days when stored in an airtight container.
- You can freeze the loaf for up to 2 months; thaw it completely before glazing and serving.
