If you’re looking for a classic treat that brings sunshine to your table, look no further than this Lemon Loaf. It boasts a soft, buttery crumb and bright citrus flavor, finished with a tangy-sweet lemon glaze that drips invitingly down each slice. Whether you serve it as a cheerful brunch centerpiece or a pick-me-up afternoon snack, every bite of this Lemon Loaf is zesty, tender, and utterly irresistible!

Ingredients You’ll Need

Creating this Lemon Loaf is delightfully simple, and each ingredient plays a starring role in producing its iconic flavor and texture. From the lush, creamy butter to the fragrant lemon zest, these essentials work together to deliver bakery-quality results right from your own oven.

All-purpose flour: Forms the foundation of the loaf, ensuring a soft yet sturdy crumb that holds together beautifully.
Baking powder: Gives the Lemon Loaf a gentle lift and light texture — key for a cake that isn’t overly dense.
Salt: Just a little pinch brings out the brightness of the lemon and balances sweetness.
Unsalted butter: Softened butter adds richness and those classic buttery undertones you crave in a homemade loaf.
Granulated sugar: Not only sweetens, but helps to cream and aerate the butter for a fluffy base.
Large eggs: The eggs bind the batter and contribute to the luxurious, tender structure.
Lemon zest: Packs tons of aromatic oils for a concentrated citrus pop – don’t skip it for maximum lemon impact!
Fresh lemon juice: Brightens the loaf’s flavor and emphasizes the citrusy character.
Vanilla extract: Adds a warm note that rounds out the sharpness of the lemon.
Whole milk or buttermilk: Ensures the batter stays moist, and a touch of tang (with buttermilk) enhances the lemon even more.
Powdered sugar (for glaze): Melts into a luscious, silky finish that locks in moisture and adds sweetness.
Fresh lemon juice (for glaze): Blends with powdered sugar to make that signature, zesty glaze that sets perfectly on top.

How to Make Lemon Loaf

Step 1: Prepare Your Pan and Preheat

Let’s start off on the right foot! Begin by preheating your oven to 350°F (175°C) and grease a 9×5-inch loaf pan very well. You want every nook and cranny coated so your Lemon Loaf slides out effortlessly and doesn’t stick. I like to line the bottom with parchment paper for extra insurance and super easy removal.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk your flour, baking powder, and salt together. This simple step disperses the leavening and salt evenly throughout the flour, setting the stage for a consistent, tender crumb. Be thorough, but no need to sift unless you spot lumps.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar until pale, light, and fluffy—this usually takes about 3–4 minutes. This crucial step creates air pockets for a lofty Lemon Loaf and ensures the finished cake is melt-in-your-mouth soft.

Step 4: Add Eggs, Lemon Zest, Juice, and Vanilla

Beat in the eggs one at a time, mixing just until incorporated. Next, stir in the lemon zest, fresh lemon juice, and vanilla extract. You’ll immediately notice the fragrance brighten! These ingredients add layers of citrus flavor that define this loaf.

Step 5: Combine Wet and Dry Ingredients

Now, add the dry mixture to the bowl, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. This method helps prevent overmixing and keeps your Lemon Loaf perfectly tender. Use a spatula or mixer on low and stop as soon as no streaks of flour remain.

Step 6: Bake the Lemon Loaf

Pour the smooth batter into your greased loaf pan and gently smooth the top. Pop it in the oven and bake for 50–60 minutes. Your kitchen will fill with the freshest lemony aroma! The loaf is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Glaze

Allow your Lemon Loaf to cool in the pan for 10 minutes before turning it out onto a wire rack. While it finishes cooling, whisk together powdered sugar and lemon juice for the glaze until smooth and pourable. Once the loaf is completely cool, drizzle the lemon glaze over the top and let it set. This final touch gives your loaf that glossy, bakery-shop finish.

How to Serve Lemon Loaf

Garnishes

The classic Lemon Loaf is stunning on its own, especially with that shining glaze, but you can dial up the wow factor with a few extra touches. Try a sprinkle of fresh lemon zest or curls of lemon peel for an extra pop of color and aroma. A dusting of powdered sugar also looks beautiful if you’re serving guests.

Side Dishes

Pair your Lemon Loaf with a bowl of fresh berries for an elegant brunch, or serve alongside a scoop of vanilla ice cream for a blissful dessert. If you’re having afternoon tea, a simple fruit salad or a dollop of whipped cream will nicely complement the zingy loaf without overpowering its sunny flavors.

Creative Ways to Present

If you want to get creative, slice and toast leftover Lemon Loaf for a unique breakfast treat, or layer thin slices with mascarpone and fresh strawberries for a quick trifle. For parties, cube the loaf and skewer with blueberries for easy, pretty dessert kebabs that are as fun to make as they are to eat.

Make Ahead and Storage

Storing Leftovers

Any remaining Lemon Loaf can be kept at room temperature for up to three days. Wrap the loaf tightly in plastic wrap or foil; this keeps it fresh and prevents it from drying out. You can also store slices in an airtight container to make sure every piece stays lovely and moist.

Freezing

For longer storage, Lemon Loaf freezes beautifully. Ideally, freeze it without the glaze by wrapping tightly in a double layer of plastic wrap followed by foil. To use, thaw at room temperature (still wrapped) then add the lemon glaze once fully defrosted for the freshest flavor.

Reheating

To enjoy Lemon Loaf warm, simply microwave individual slices for 10–15 seconds. This brings back some of that just-baked aroma and makes the crumb wonderfully soft. If you want to reheat several slices, cover with foil and gently warm in a low oven for about 5 minutes.

FAQs

Can I use bottled lemon juice instead of fresh?

You can, but for the best, brightest flavor, nothing beats fresh lemon juice. The zing just isn’t the same with the bottled kind, so try to use fresh whenever possible!

How do I know when the Lemon Loaf is done baking?

Insert a toothpick into the center of the loaf at the minimum baking time; if it comes out clean or with just a few moist crumbs, the loaf is ready. If you see wet batter, give it a few more minutes and check again.

Can I add poppy seeds or berries to the batter?

Absolutely! Stir in a tablespoon or two of poppy seeds for a delightful twist, or gently fold in a handful of fresh blueberries before baking for lovely pops of color and flavor.

Why is my Lemon Loaf dry?

A dry loaf is usually caused by overbaking or not enough liquid in the batter. Be careful to measure your ingredients accurately, and start checking for doneness at the lower end of the suggested bake time.

Can I make Lemon Loaf vegan or gluten-free?

Yes! For a gluten-free version, use your favorite 1:1 gluten-free flour blend. For vegan, swap out the dairy, eggs, and butter for plant-based alternatives. The loaf will have a slightly different texture but should still be delicious!

Final Thoughts

This Lemon Loaf is pure sunshine in every bite, and I truly hope it becomes a staple in your kitchen too. It’s so easy to make, yet looks and tastes like you fussed for hours. Slice it up, pour yourself a cuppa, and treat yourself — you can never have too much lemony cheer!

Lemon Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

This delightful Lemon Loaf is a moist and tender cake bursting with bright citrus flavor. Topped with a sweet lemon glaze, it’s the perfect treat for any time of day.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
¼ cup fresh lemon juice
½ teaspoon vanilla extract
½ cup whole milk or buttermilk

For the lemon glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add wet ingredients: Beat in the eggs, then add the lemon zest, lemon juice, and vanilla extract.
Combine dry and wet ingredients: Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes until a toothpick comes out clean.
Cool and glaze: Let the loaf cool, then drizzle with a mixture of powdered sugar and lemon juice.

Notes

For a more intense lemon flavor, add ½ teaspoon lemon extract to the batter.
This loaf keeps well at room temperature for up to 3 days or can be frozen without the glaze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American