If you are on the hunt for a bright and zesty treat that feels like a warm hug, this Lemon Loaf Recipe is an absolute must-try. Bursting with fresh lemon juice and fragrant zest, it balances just the right amount of sweetness and tang while delivering a tender crumb that melts in your mouth. Whether it’s for an afternoon pick-me-up or a charming dessert to impress friends, this lemon loaf bakes up beautifully with a glossy glaze that adds a touch of elegance and extra zing. Trust me, once you try this Lemon Loaf Recipe, it’s going to become your go-to comfort bake for every occasion.
Ingredients You’ll Need
The beauty of this Lemon Loaf Recipe lies in its simplicity where each ingredient plays a key role in creating a luscious, moist, and flavorful cake. From the buttery richness to the fresh pop of lemon, let’s break down the essentials you’ll need.
- All-purpose flour (1 1/2 cups): Provides the perfect structure, giving the loaf its light yet sturdy texture.
- Baking powder (1 teaspoon): Helps the loaf rise beautifully, ensuring a fluffy crumb.
- Salt (1/2 teaspoon): Enhances all the flavors, balancing the sweetness.
- Unsalted butter, softened (1/2 cup): Adds richness and tenderness while helping create that golden crust.
- Granulated sugar (1 cup): Sweetens the loaf and contributes to a delicate crumb.
- Large eggs (2): Bind everything together and add moisture and structure.
- Sour cream or plain Greek yogurt (1/2 cup): Keeps the loaf super moist and adds a subtle tanginess.
- Fresh lemon juice (1/4 cup): The star ingredient that delivers a fresh, vibrant zing.
- Lemon zest (zest of 1 lemon): Intensifies lemon flavor without adding acidity.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors beautifully.
- Optional lemon glaze: Made from powdered sugar and lemon juice, it adds a shiny, sweet-tart finish that elevates the loaf.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Pan and Ingredients
Start by heating your oven to 350°F (175°C) and greasing an 8×4-inch loaf pan—lining it with parchment paper ensures the loaf comes out easily without a single crack or break. This prep step sets the stage for baking success every time.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This combo ensures your lemon loaf rises evenly and has that perfect crumb texture.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture looks pale and fluffy—usually about 2 to 3 minutes. This aeration is key to lightness and texture.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. This step infuses the batter with the bright, lively flavors Lemon Loaf Recipe lovers crave.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently just until everything is combined. Overmixing can result in a dense loaf, so keep it light and easy.
Step 6: Bake and Cool
Pour the batter into your prepared loaf pan and smooth the surface. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let your loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Optional Lemon Glaze
For an extra special touch, whisk powdered sugar with 1 to 2 tablespoons of lemon juice to create a zesty glaze. Drizzle it over the completely cooled loaf for that glossy finish and added tang.
How to Serve Lemon Loaf Recipe
Garnishes
Simple garnishes like thin lemon slices, extra lemon zest, or even a sprinkle of powdered sugar can make your lemon loaf look bakery-fresh. Fresh mint or edible flowers also add a charming pop of color and elegance.
Side Dishes
This lemon loaf pairs beautifully with a dollop of whipped cream or a small scoop of vanilla ice cream for dessert. For a daytime treat, serve it alongside a cup of hot tea or coffee to balance the citrusy brightness.
Creative Ways to Present
Slice the loaf and serve it with fresh berries or a drizzle of raspberry coulis for a stunning contrast. You can also cut the loaf into bite-sized squares and arrange them on a platter for a delightful party appetizer spread.
Make Ahead and Storage
Storing Leftovers
Your leftover lemon loaf stays fresh for up to three days at room temperature when covered tightly with plastic wrap or stored in an airtight container. Refrigerate if you prefer it chilled or want to keep it longer, up to one week.
Freezing
To freeze your lemon loaf, wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to three months. Thaw at room temperature or overnight in the fridge before serving.
Reheating
Warm slices gently in the microwave for 10 to 15 seconds or in a low oven (300°F) for about 10 minutes to bring back that freshly baked feel and revive the beautiful lemon aroma.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Absolutely, you can substitute lemon extract, but for that fresh, natural brightness lemon juice provides, it’s best to stick with the fresh option if possible. The zest stays the same since it adds essential aroma and oils.
Is Greek yogurt interchangeable with sour cream in this recipe?
Yes, Greek yogurt is a fantastic substitute that works perfectly and adds a slightly tangier note which complements the lemon flavor wonderfully. It also keeps the loaf moist and tender.
How do I know when the lemon loaf is fully baked?
Use the toothpick test! Insert a toothpick or thin skewer into the center of the loaf; if it comes out clean or with a few moist crumbs, the loaf is done. If batter sticks, give it a few more minutes.
Can I double this Lemon Loaf Recipe to bake two loaves?
Yes, you can double the recipe and bake in two separate pans for the same amount of time. Just avoid filling the pans beyond two-thirds full to allow room for rising.
What makes this lemon loaf recipe different from a traditional pound cake?
This lemon loaf recipe incorporates sour cream or Greek yogurt, which adds extra moisture and tang compared to a classic pound cake. The fresh lemon juice and zest give it a distinctively bright and refreshing flavor profile.
Final Thoughts
This Lemon Loaf Recipe is a true celebration of citrus simplicity, delivering a tender crumb bursting with sunshine and just the right touch of sweetness. It’s a joyful bake that welcomes creativity, whether glazed, garnished, or served with your favorite sides. Give this recipe a try, and I promise it will become a treasured favorite to share with friends, family, or simply savor all by yourself on a quiet, cozy afternoon.
Print
Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Lemon Loaf recipe offers a moist, tender cake bursting with bright lemon flavor. Softened butter is creamed with sugar and eggs, then combined with tangy sour cream, fresh lemon juice, and zest for a refreshing taste. Baked to golden perfection and optionally topped with a simple lemon glaze, this loaf is perfect for dessert or an afternoon treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth batter and stable texture.
- Incorporate Wet Ingredients: Mix in the sour cream (or Greek yogurt), fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined. These add moisture and bright citrus flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to maintain a tender loaf.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan on a wire rack for 10 minutes. Then carefully remove it from the pan and let it cool completely on the rack before glazing or slicing.
- Optional Glaze: If desired, whisk together powdered sugar and lemon juice to make a thin glaze. Drizzle this over the cooled loaf for added sweetness and tang.
Notes
- For extra lemon flavor, brush the warm loaf with additional lemon juice and sugar before applying the glaze.
- Store the lemon loaf covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Use sour cream or plain Greek yogurt interchangeably for moisture and tang; Greek yogurt may make the loaf slightly denser.
