Why You’ll Love This Recipe

You’ll love this Lemon Loaf for its light, airy texture and irresistible citrus flavor. The cake is perfectly sweet, with just the right amount of tang from the fresh lemon juice and zest. It’s easy to make, requires simple ingredients, and the bright lemon glaze on top brings an extra burst of sweetness to every bite. Whether you’re craving something fresh for breakfast or need a dessert to impress guests, this loaf is a fantastic choice that’s both elegant and simple.

Ingredients

For the loaf:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/4 cup milk

  • 2 tablespoons fresh lemon juice

  • Zest of 2 lemons

  • 1 teaspoon vanilla extract

For the glaze:

  • 1/2 cup powdered sugar

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon lemon zest (optional, for extra flavor)

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

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

  4. Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

  5. Add the wet ingredients: Stir in the lemon juice, lemon zest, and vanilla extract until combined.

  6. Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.

  7. Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15 minutes of baking.

  8. Cool the loaf: Let the loaf cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

  9. Make the glaze: While the loaf is cooling, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl until smooth.

  10. Drizzle the glaze: Once the loaf has cooled, drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Servings and Timing

This recipe makes approximately 10 slices, depending on how thick you cut them. Preparation time is about 15 minutes, with baking time of 50-60 minutes. After cooling and glazing, the total time for this recipe is around 2 hours, making it a perfect weekend baking project or an easy dessert for gatherings.

Variations

  • Blueberry Lemon Loaf: Add 1/2 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor that pairs wonderfully with lemon.

  • Lemon Poppy Seed Loaf: Stir in 1-2 tablespoons of poppy seeds to the batter for a classic lemon-poppy seed twist.

  • Gluten-free: To make this loaf gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is gluten-free as well.

  • Lemon Coconut Loaf: Add 1/4 cup of shredded coconut to the batter for a tropical twist on this already flavorful cake.

  • Lemon Almond Loaf: Add 1 teaspoon of almond extract along with the vanilla for a slight almond flavor that complements the lemon.

Storage/Reheating

Store your Lemon Loaf in an airtight container at room temperature for up to 4-5 days. To keep it fresh, you can also wrap it in plastic wrap and store it in the fridge. If you want to extend the shelf life, you can freeze the loaf for up to 3 months. To freeze, wrap the loaf tightly in plastic wrap and aluminum foil. When ready to eat, let it thaw at room temperature for a few hours before serving.

FAQs

1. Can I use a different type of flour?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or whole wheat flour, but keep in mind that this may affect the texture and flavor. You may need to adjust the liquid to get the desired consistency.

2. Can I make this recipe without the glaze?

Yes, the glaze adds an extra sweetness and shine, but the loaf is just as delicious without it. You could also sprinkle powdered sugar over the top if you prefer a simpler finish.

3. Can I make this loaf ahead of time?

Yes! Lemon Loaf can be made a day ahead of time and stored at room temperature or in the fridge. The flavor might even improve after a day, making it a great make-ahead dessert.

4. Can I use lemon extract instead of fresh lemon juice?

While fresh lemon juice is recommended for the best flavor, you can use lemon extract if you don’t have fresh lemons. Use about 1/2 teaspoon of lemon extract in place of the juice, but keep in mind it won’t have the same bright, fresh flavor.

5. Can I make this recipe as cupcakes instead of a loaf?

Yes, you can make this Lemon Loaf as cupcakes by dividing the batter into a lined muffin tin. Bake for about 18-20 minutes or until a toothpick comes out clean.

6. Can I freeze the loaf after it’s baked?

Yes, you can freeze the loaf after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. To thaw, leave it at room temperature for a few hours before serving.

7. Can I add more lemon zest for a stronger flavor?

Yes, you can add more lemon zest if you prefer a stronger citrus flavor. Just be mindful not to add too much, as it could make the loaf overly tangy.

Conclusion

Lemon Loaf is a bright, delicious, and easy-to-make dessert that’s perfect for any occasion. Whether you serve it for breakfast, afternoon tea, or as a sweet treat at a gathering, this loaf is sure to impress. With its soft, moist texture, zesty lemon flavor, and a drizzle of sweet glaze, it’s a treat everyone will love. Make this Lemon Loaf for a refreshing and light dessert that’s sure to brighten your day!

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Lemon Loaf

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 2 hours
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Lemon Loaf is a moist, refreshing cake that blends sweet and tangy flavors. With a soft, fluffy texture and a zesty lemon flavor, it’s topped with a lemon glaze for added sweetness and shine, making it the perfect treat for any occasion.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest (optional, for extra flavor)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Add the wet ingredients: Stir in the lemon juice, lemon zest, and vanilla extract until combined.
  6. Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.
  7. Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
  8. Cool the loaf: Let the loaf cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  9. Make the glaze: While the loaf is cooling, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl until smooth.
  10. Drizzle the glaze: Once the loaf has cooled, drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.If you prefer a stronger citrus flavor, add extra lemon zest to the glaze or batter.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 26g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

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