Delicious Lemon Loaf Recipe You Need to Try

Craving a Burst of Sunshine? This Lemon Loaf Recipe Delivers!

Are you, like many home bakers, on a perpetual quest for that “perfect” quick bread recipe? One that’s incredibly moist, bursting with bright citrus flavor, and surprisingly easy to whip up on a whim? If you’ve ever found yourself searching for the ultimate lemon loaf, you’re not alone. It’s estimated that over 5 million people search for “lemon loaf recipe” annually, a testament to its enduring popularity. This foolproof recipe for a delicious lemon loaf is designed to be your go-to. Forget dry, crumbly cakes – this version is incredibly moist, intensely flavorful, and so forgiving, your friends and family will think you’re a professional pâtissier. Get ready to impress yourself and everyone you share it with!

The Zesty Symphony: Ingredients for Your Perfect Lemon Loaf

The magic of a truly great lemon loaf lies in the quality and balance of its ingredients. We’ve carefully selected each component to ensure a tender crumb and an explosion of citrusy goodness. Here’s what you’ll need:

For the Lemon Loaf:

• All-Purpose Flour: 2 cups (250g). The foundation of our cake, providing structure. Ensure it’s spooned and leveled for accuracy.
• Granulated Sugar: 1 ½ cups (300g). For sweetness and to help create that tender crumb.
• Baking Powder: 1 ½ teaspoons. Our leavening agent, ensuring a beautiful rise.
• Salt: ½ teaspoon. Balances the sweetness and enhances all the other flavors.
• Eggs: 3 large. At room temperature, they bind, add richness, and contribute to moisture.
• Unsalted Butter: ½ cup (113g), melted and slightly cooled. Adds richness and a desirable tender texture. You can use salted butter if you omit the ½ teaspoon of added salt.
• Sour Cream or Full-Fat Greek Yogurt: ½ cup (120g), at room temperature. This is the secret to ultimate moisture and a slight tang that complements the lemon.
• Fresh Lemon Juice: ½ cup (120ml). The star! Use freshly squeezed for the brightest, most authentic flavor.
• Lemon Zest: 2 tablespoons. Crucial for that intense lemon aroma and flavor. Zest before juicing!
• Vanilla Extract: 1 teaspoon. Adds a subtle depth that rounds out the citrus profile.

For the Lemon Glaze:

• Powdered Sugar: 1 ½ cups (180g). Sifted to ensure a smooth, lump-free glaze.
• Fresh Lemon Juice: 2-3 tablespoons. Adjust for desired consistency and tanginess.

Ingredient Substitutions & Notes:

• Dairy-Free: Use a plant-based yogurt or unsweetened applesauce for sour cream, and vegan butter or a neutral oil (like canola or vegetable oil) for butter. Ensure your plant-based milk is unsweetened.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. You might need to adjust liquid slightly.
• Lemon Intensity: For a stronger lemon flavor, add an extra teaspoon of lemon zest. If you prefer a milder lemon taste, reduce the zest by half.
• Room Temperature: Ensuring eggs, sour cream/yogurt, and butter are at room temperature is key for emulsification and a uniform texture.

Kitchen Clock: Effortless Baking with This Lemon Loaf

Crafting Your Lemon Masterpiece: Step-by-Step Guide

Follow these simple steps and you’ll be enjoying a slice of pure sunshine in no time!

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your beautiful lemon loaf doesn’t stick!

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the eggs until lightly beaten. Then, add the melted (and slightly cooled) butter, sour cream or Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined and smooth. This wet mixture forms the base for a wonderfully moist cake.

Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking these together ensures the leavening agent and salt are evenly distributed, preventing pockets of bitterness or flatness.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon *just until combined*. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten in the flour too much, leading to a tougher cake.

Step 5: Bake the Loaf

Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.

Step 6: Prepare the Glaze

While the loaf is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency – it should be thick but pourable.

Step 7: Glaze and Cool

Once the lemon loaf has cooled in the pan for about 10-15 minutes, carefully remove it and place it on a wire rack to cool completely. Once cooled, generously drizzle the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set slightly before slicing and serving.

Nutritional Snapshot (Per Slice, Approximate)

• Calories: ~350-400 kcal
• Carbohydrates: ~50-60g
• Fat: ~15-20g
• Protein: ~5-7g
• Sugar: ~35-45g

*Nutritional values are estimates and can vary based on specific ingredients used.

Smarter Choices: Healthier Swaps for Your Lemon Loaf

Looking to lighten things up without sacrificing that delightful lemon flavor? Here are some savvy substitutions that maintain the essence of this delicious treat:

• Reduce Sugar: Slightly decrease the granulated sugar in the batter (by ¼ cup) and the powdered sugar in the glaze. You can also use a sugar substitute appropriate for baking.
• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for added fiber.
• Greek Yogurt: Opt for non-fat or low-fat Greek yogurt instead of sour cream for a protein boost and reduced fat.
• Healthier Glaze: Use a glaze made with a small amount of maple syrup or honey blended with lemon juice and a touch of almond flour for thickening, or simply dust with a bit of powdered sugar.
• Natural Sweeteners: Consider using applesauce or mashed banana as partial flour/sugar substitutes, though this will alter the texture and flavor profile.

Elevate Your Slice: Serving Ideas

This lemon loaf is pure perfection on its own, but here are a few ideas to make it even more delightful:

• With Tea or Coffee: It’s the ideal companion for your morning coffee or afternoon tea break.
• Berries: Serve slices alongside fresh berries like raspberries or blueberries, whose tartness beautifully complements the lemon.
• Cream Cheese Frosting: For an extra decadent treat, serve with a dollop of light cream cheese frosting.
• Whipped Cream: A light dusting of powdered sugar and a spoonful of lightly sweetened whipped cream makes it dessert-worthy.

Avoiding Pitfalls: Common Lemon Loaf Mistakes

Even the best recipes can go astray. Here’s how to avoid common issues:

• Overmixing the Batter: This is the #1 culprit for a tough, dense loaf. Mix until just combined.
• Using Old Leavening Agents: Ensure your baking powder is fresh. Stale baking powder results in a flat loaf.
• Not Zesting Enough: Lemon zest contains the flavorful oils. Don’t skip it, or use sparingly.
• Oven Temperature Inaccuracies: An oven thermometer can help ensure your oven is at the correct temperature for even baking.
• Cutting While Too Hot: Allowing the loaf to cool sufficiently prevents it from crumbling when sliced.

Keep it Fresh: Storing Your Lemon Loaf

Proper storage ensures your delicious lemon loaf stays moist and flavorful:

• Room Temperature: Once completely cooled, store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
• Refrigeration: For longer storage (up to a week), wrap tightly and refrigerate. Allow it to come to room temperature before serving for best texture and flavor.
• Freezing: Wrap the cooled loaf tightly in plastic wrap, followed by a layer of foil or a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature.

Frequently Asked Questions About Lemon Loaf

Bake Your Way to Citrus Bliss!

This delicious lemon loaf recipe is more than just a bake; it’s an experience. It’s a reminder of sunny days, simple pleasures, and the joy of creating something truly special from scratch. With its incredibly moist texture, vibrant lemon flavor, and straightforward instructions, it’s destined to become a cherished recipe in your baking repertoire. Don’t wait – gather your ingredients and bake this slice of sunshine today! You won’t regret it.

Lemon Loaf with Glaze

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This moist and tangy lemon loaf is bursting with citrus flavor, thanks to fresh lemon juice, zest, and extract. Topped with a sweet, velvety glaze, it’s a delightful treat for any time of day. Perfect for breakfast, dessert, or as a tea-time snack!

• Author: Chef Sally

Ingredients

• For the Lemon Loaf:
• For the Lemon Glaze:1 cuppowdered sugar1 tablespoonlemon juice1 tablespoonmilk1 tablespoonbutter, melted

Instructions

1. 1️⃣Preheat the Oven:Preheat your oven to 325°F (165°C). Grease a 4×8 or 5×9-inch loaf pan and set aside.2️⃣Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
2. 2️⃣Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
3. 3️⃣Cream the Butter and Sugar:In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.
4. 4️⃣Incorporate Wet Ingredients:Beat in the eggs, one at a time, until fully incorporated. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until smooth.5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
5. 5️⃣Combine with Dry Ingredients:Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
6. 6️⃣Bake the Loaf:Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. 7️⃣Cool the Loaf:Remove the loaf from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to loosen, then turn the loaf out onto a wire rack to cool completely.8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
8. 8️⃣Prepare the Glaze:In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth. Adjust the consistency if needed by adding more lemon juice or powdered sugar.9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!
9. 9️⃣Glaze the Loaf:Once the lemon loaf is completely cool, drizzle the glaze evenly over the top. Spread it gently with the back of a spoon.
10. 🔟Serve:Slice the lemon loaf and enjoy its tangy-sweet goodness!

Notes

For extra lemon flavor, add a touch more lemon zest or a splash of lemon juice to the glaze.Ensure the loaf is fully cooled before glazing to prevent the glaze from melting and running off.Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Ensure the loaf is fully cooled before glazing to prevent the glaze from melting and running off.Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.