If you love bright, zesty flavors combined with tender, moist cake, this Lemon Loaf Recipe will quickly become a beloved staple in your baking repertoire. The perfect balance of tangy lemon juice and fragrant lemon zest mingles with rich butter and creamy sour cream to create a loaf that’s bursting with sunshine. Whether you’re making it for breakfast, an afternoon treat, or a simple dessert, this lemon loaf delights with every bite, offering that nostalgic homemade charm that feels like a warm hug from the inside.
Ingredients You’ll Need
Nothing complicated here—just a handful of pantry basics that work together beautifully to deliver amazing flavor, texture, and a vibrant golden color to your lemon loaf. Each ingredient plays a key role in forming that tender crumb and perfect lemon punch.
- 1 1/2 cups all-purpose flour: Provides structure and soft crumb to the loaf.
- 1/2 teaspoon baking powder: Helps the loaf rise gently for a light texture.
- 1/2 teaspoon baking soda: Reacts with sour cream for tenderizing and lift.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 3/4 cup granulated sugar: Sweetens while helping create a moist crumb.
- 1/2 cup unsalted butter (softened): Adds richness and buttery flavor.
- 2 large eggs: Bind everything together and contribute to moisture.
- 1/2 cup sour cream or Greek yogurt: Keeps the loaf moist with a slight tang.
- 1/4 cup fresh lemon juice: Delivers fresh, juicy lemon brightness.
- 1 tablespoon lemon zest: Packs a concentrated citrus aroma and flavor.
- 1 teaspoon vanilla extract: Rounds out the flavors with subtle warmth.
For the glaze:
- 1 cup powdered sugar: Creates that sweet, smooth glaze topping.
- 2–3 tablespoons fresh lemon juice: Adds tartness and shine to the glaze.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease an 8×4-inch loaf pan generously, then line it with parchment paper to ensure your loaf comes out effortlessly perfect every time. This little step saves you from any sticky surprises later on.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures that your leavening agents and seasoning are evenly distributed, which means your loaf will rise beautifully and have balanced flavor throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This is where you start building the luscious texture of your lemon loaf, and it’s worth the extra minute or two to get it just right.
Step 4: Add Eggs, Lemon, and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated. Then add your lemon zest, fresh lemon juice, sour cream (or Greek yogurt), and vanilla extract. Mixing these wet ingredients well allows the lemon flavor to shine while keeping the batter creamy and smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into your wet mixture. Be gentle here and mix just until combined—you want everything blended without overworking the batter, which can make the loaf dense rather than tender.
Step 6: Bake the Loaf
Pour your batter into the prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 45–55 minutes. How do you check doneness? Insert a toothpick into the center—it should come out clean or with just a few moist crumbs clinging.
Step 7: Cool and Glaze
Let the loaf cool in the pan for about 10 minutes to settle, then transfer it to a wire rack to cool completely. While it cools, whisk your powdered sugar and lemon juice into a silky glaze. Drizzle it over the top generously and allow it to set before slicing into that gorgeous lemony goodness.
How to Serve Lemon Loaf Recipe
Garnishes
A light dusting of powdered sugar adds a pretty finish, but fresh lemon slices, edible flowers, or a sprinkle of finely grated lemon zest can elevate your loaf to a showstopper on any table. These little touches add visual appeal and more bursts of lemon aroma.
Side Dishes
Serve your lemon loaf alongside a steaming cup of tea or coffee for a delightful afternoon break. It also pairs wonderfully with fresh berries and whipped cream if you want to turn it into a dessert centerpiece.
Creative Ways to Present
Try slicing the loaf into smaller bite-sized pieces for parties or brunch buffets. You can also layer slices with mascarpone and lemon curd for a quick, no-bake lemon trifle twist that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Wrap your lemon loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. This keeps it moist and fresh, perfect for enjoying later without losing any of its zesty charm.
Freezing
You can freeze the lemon loaf (preferably without the glaze) for up to two months. Wrap it well in foil and place it in a freezer-safe bag. When ready to enjoy, thaw it overnight in the fridge to maintain the best texture.
Reheating
Warm slices in the microwave for 10-15 seconds or enjoy them at room temperature. If you’d like to refresh the glaze’s shine, a quick drizzle of fresh lemon juice mixed with a bit of powdered sugar after warming makes it taste as bright as freshly baked.
FAQs
Can I substitute Greek yogurt for sour cream in this Lemon Loaf Recipe?
Absolutely! Greek yogurt works beautifully as a substitute and adds a nice tang while keeping the loaf moist and tender.
How do I ensure my lemon loaf is moist and not dry?
Key factors include not overmixing the batter and using ingredients like sour cream or Greek yogurt. Also, check the loaf a bit early so you don’t overbake it; pulling it out as soon as a toothpick comes out clean keeps it perfectly moist.
Is it necessary to make the lemon glaze?
While optional, the lemon glaze adds a sweet-tart finishing touch that enhances the lemon flavor and adds a lovely glossy look to the loaf. You can skip it, but it’s highly recommended!
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is best for the bright, natural flavor it imparts, but if you’re in a pinch, bottled lemon juice can work—just make sure it’s 100% lemon juice without added sugar or preservatives.
How do I prevent my lemon loaf from sinking in the middle?
Mixing the ingredients just until combined helps, as overmixing develops gluten which can cause sinking. Also, avoid opening the oven door too early during baking, as it can cause sudden temperature changes that affect the rise.
Final Thoughts
This Lemon Loaf Recipe is truly one of those reliably delicious treats that brighten your day with every bite. Perfectly balanced, moist, and bursting with lemony goodness, it’s worth making again and again. So go ahead, bake a loaf today, and share the joy with friends and family—it’s sure to become a cherished favorite!
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Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Loaf is a moist and flavorful treat perfect for dessert or breakfast. Featuring a zesty lemon-infused batter and a tangy lemon glaze, it combines the richness of butter and sour cream with bright citrus notes. Easy to prepare and baked to golden perfection, this classic American loaf is perfect for spring baking or any time you crave a refreshing, sweet bread.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line it 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, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air and provide a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the lemon zest, fresh lemon juice, sour cream or Greek yogurt, and vanilla extract until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the loaf tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean indicating the loaf is fully baked.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, which prevents sogginess and allows the glaze to set properly.
- Prepare and Apply Glaze: Whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle this lemon glaze over the cooled loaf evenly and let it set before slicing to add a tangy sweetness and attractive finish.
Notes
- For an extra burst of lemon flavor, brush the warm loaf with additional lemon juice right before applying the glaze.
- The loaf stays fresh for up to 3 days when stored at room temperature in an airtight container.
- You can freeze the loaf unglazed for longer storage and apply the glaze after thawing.
