Lemon Loaf Recipe

Introduction

This Lemon Loaf is a bright and tender treat that perfectly balances sweet and tangy flavors. Infused with fresh lemon zest and finished with a glossy lemon glaze, it’s a delight for lemon lovers and a wonderful companion to your afternoon tea or coffee.

Ingredients

• 1 cup granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 1/2 cup unsalted butter, melted
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1/4 cup sour cream
• 1/4 cup milk
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 1/2 cups powdered sugar
• 1 tablespoon lemon juice (for glaze)
• 1 tablespoon milk or cream (for glaze)
• 1 tablespoon butter, melted (for glaze)
• Pinch of salt (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat the oven to 350°F and prepare a 1 lb loaf pan by lining it with parchment paper or greasing it well. Set aside.
2. Step 2: In a large bowl, combine the granulated sugar and lemon zest. Rub them together using your fingers to release the oils and infuse the sugar with lemon flavor.
3. Step 3: Add the melted butter to the sugar mixture and stir well. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
4. Step 4: Stir in the sour cream, milk, and lemon juice until evenly combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until the batter is smooth and free of lumps. Avoid overmixing.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 45 minutes to 1 hour, or until a knife inserted into the center comes out mostly clean.
7. Step 7: While the loaf cools, prepare the lemon glaze. In a bowl, whisk together powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract. Add more milk if needed to achieve a drip-able consistency.
8. Step 8: Once the loaf is cool, remove it from the pan and drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving.

Tips & Variations

• For extra lemony flavor, add 1 teaspoon of lemon extract to the batter.
• Swap sour cream with Greek yogurt for a slightly tangier loaf.
• If you prefer, garnish the glazed loaf with thin lemon slices or candied lemon peel for a decorative touch.
• Make mini muffins with this batter for quick, individual lemon bites—bake for about 20 minutes.

Storage

Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly in plastic wrap and foil for up to 3 months. Thaw frozen loaf overnight in the fridge and refresh the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice, but fresh lemon juice and zest provide a brighter, more vibrant flavor that makes a noticeable difference in this recipe.

What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream and will give a similar tang and moisture to the loaf. You can also use buttermilk if you adjust the milk quantity accordingly.

Lemon Loaf Recipe

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★★★★★

4.7 from 94 reviews

• Author: Harry
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 8 servings) 1x

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Description

This classic Lemon Loaf is a moist and flavorful quick bread infused with fresh lemon zest and juice. Topped with a tangy lemon glaze, it offers a perfect balance of sweet and tart, ideal for breakfast, dessert, or an afternoon snack. The loaf boasts a tender crumb thanks to the use of sour cream and butter, and its bright citrus notes come through beautifully in every bite.

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Ingredients

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For the Lemon Loaf:

• 1 cup granulated sugar
• zest of 2 lemons (about 2 Tablespoons)
• 1/2 cup unsalted butter, melted
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 Tablespoons lemon juice
• 1/4 cup sour cream
• 1/4 cup milk
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon milk or cream
• 1 Tablespoon butter, melted
• pinch of salt
• 1 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 1 lb loaf pan with parchment paper or grease it well to prevent sticking. Set aside.
2. Infuse Sugar with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and zest together, releasing the oils from the zest and infusing the sugar with lemon flavor.
3. Mix Wet Ingredients: Add the melted butter to the lemon sugar mixture and mix well. Stir in the vanilla extract. Beat in the eggs one at a time, mixing thoroughly after each addition to fully incorporate.
4. Add Dairy and Lemon Juice: Mix in the sour cream, milk, and lemon juice until combined to create a smooth batter base.
5. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until the batter is smooth and free of lumps. Avoid overmixing to keep the loaf tender.
6. Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 minutes to 1 hour. The loaf is done when a knife or toothpick inserted into the center comes out mostly clean.
7. Prepare the Lemon Glaze: While the loaf cools, whisk together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract in a bowl until smooth. If the glaze is too thick, add an additional teaspoon of milk to reach a drip-able consistency.
8. Glaze the Loaf: Once the bread has cooled completely, remove it from the pan and place it on a serving platter. Pour the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Notes

• For best results, use room temperature eggs to ensure better mixing and rise.
• Do not overmix the batter once the flour is added to keep the loaf tender and moist.
• The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• This lemon loaf freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing.
• Adjust the glaze thickness by adding more milk to thin or more powdered sugar to thicken as needed.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: lemon loaf, lemon cake, lemon bread, glazed lemon loaf, citrus dessert, quick bread