If you have a soft spot for bright, zesty desserts that bring sunshine to your kitchen any time of the year, you are going to love this Lemon Loaf Recipe. It perfectly balances a tender crumb with refreshing lemon flavor, creating an inviting treat that’s moist, flavorful, and utterly addictive. Whether you’re baking for a cozy afternoon snack or impressing guests after dinner, this lemon loaf is a classic dessert that feels both comforting and special with every bite.
Ingredients You’ll Need
The magic of this Lemon Loaf Recipe lies in the simplicity and quality of its ingredients. Each one plays a crucial role in building that tender texture, the perfect hint of citrus tang, and a rich, buttery taste that keeps you coming back for more.
- 1 ½ cups all-purpose flour: The foundation for a soft, fluffy loaf that holds everything together beautifully.
- 1 teaspoon baking powder: Helps the loaf rise just enough to keep it light and airy without being too cakey.
- ½ teaspoon salt: Balances the sweetness and enhances the flavors naturally.
- 1 cup granulated sugar: Sweetens the loaf and helps create a golden crust.
- ½ cup unsalted butter (softened): Adds richness and moisture for that luscious crumb.
- 2 large eggs: Bind everything together, giving the loaf its structure and tenderness.
- 1 tablespoon lemon zest: Packs an aromatic punch of fresh citrus that wakes up the palate.
- ¼ cup fresh lemon juice: Adds tangy brightness and keeps the flavor genuinely lemony.
- ½ cup whole milk: Moisturizes the batter, helping achieve a soft texture.
- 1 teaspoon vanilla extract: Rounds out flavor with a subtle sweetness and warmth.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) to ensure even baking throughout. Grease a 9×5-inch loaf pan thoroughly – this keeps the loaf from sticking and helps you get those clean slices everyone loves.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. Making sure these are well mixed ensures every bite has even texture and rise without pockets of salt or baking powder.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air into the batter, which is essential for a tender crumb in your Lemon Loaf Recipe.
Step 4: Add Eggs and Flavorings
Beat the eggs in one at a time, integrating each before adding another. Then stir in the lemon zest, fresh lemon juice, whole milk, and vanilla extract. These ingredients bring the cake’s signature bright and moist quality that makes it irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, gently folding them together until just combined. Avoid overmixing here to maintain a soft and tender texture in your lemon loaf.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Once out of the oven, let the loaf cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
How to Serve Lemon Loaf Recipe
Garnishes
A simple lemon glaze made by mixing powdered sugar with fresh lemon juice adds a shiny, sweet-tart finish that complements the loaf perfectly. Alternatively, sprinkle some powdered sugar or top with thin lemon slices for an elegant touch.
Side Dishes
This lemon loaf pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or alongside fresh berries. For a cozy brunch, serve it with a cup of strong coffee or light tea to balance the citrus notes.
Creative Ways to Present
Cut the loaf into thick slices and toast them lightly for a crunchy twist. You can also use the slices as a base for decadent mini fruit tarts or stack layers with lemon curd and mascarpone to make a no-bake lemon trifecta.
Make Ahead and Storage
Storing Leftovers
Your Lemon Loaf Recipe stays fresh at room temperature for up to 3 days when stored in an airtight container. This is perfect for enjoying throughout the week without losing any of that fresh-baked charm.
Freezing
Need to save some for later? Wrap the cooled loaf tightly in plastic wrap and aluminum foil to freeze for up to 2 months. Just thaw overnight in the fridge before serving, and it will taste just as delightful as the day you made it.
Reheating
To enjoy the lemon loaf warm, reheat slices in the microwave for about 15-20 seconds or in a toaster oven for a few minutes. This brings back that freshly baked aroma and moist texture, making every bite feel cozy and comforting.
FAQs
Can I use lemon extract instead of fresh lemon juice in the Lemon Loaf Recipe?
Yes, lemon extract can be used, but fresh lemon juice provides a brighter, more natural citrus flavor. If substituting, use about 1 teaspoon of lemon extract and reduce any additional liquid slightly to keep the batter balanced.
Is it possible to make this loaf gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum for texture. Keep in mind that the texture might be a bit different, but the lemon flavor will still shine.
How can I make this lemon loaf more moist?
If you prefer an even moister loaf, consider adding a tablespoon of sour cream or Greek yogurt to the batter. These ingredients add richness and tenderness without overpowering the lemon flavor.
Can I double the recipe to make two loaves at once?
Yes! Just double all the ingredients and bake the batter in two separate loaf pans. Make sure each pan has plenty of space in the oven to ensure even baking times and consistent results.
What’s the best way to zest a lemon for this recipe?
Using a microplane grater or a fine zester will give you the freshest, most aromatic lemon zest. Be careful to only grate the yellow part of the peel, avoiding the bitter white pith underneath.
Final Thoughts
This Lemon Loaf Recipe is a true gem to have on hand whenever you want a bright, delicious dessert that feels like sunshine on a plate. It’s easy to make, wonderful to share, and always brings smiles around the table. Give it a try, and I promise it will quickly become a favorite in your baking repertoire!
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Lemon Loaf Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delightful Lemon Loaf is a moist and flavorful citrus dessert, perfect for any occasion. Made with fresh lemon juice and zest, it offers a perfect balance of sweet and tangy, wrapped in a tender crumb. Ideal for afternoon tea or a light dessert, this easy-to-make lemon bread is sure to become a family favorite.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—this helps create a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, whole milk, and vanilla extract to infuse the batter with bright, citrusy flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the loaf tender.
- Fill the Pan and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 45–50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the loaf is fully baked.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- For an extra boost of lemon flavor, drizzle the cooled loaf with a lemon glaze made by combining 1 cup powdered sugar and 2 tablespoons fresh lemon juice.
- Store the loaf in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
