There’s something special about citrus in baking. Unlike chocolate or spice cakes, which feel cozy and indulgent, lemon desserts feel fresh, bright, and uplifting. A lemon loaf is the perfect example: it’s buttery yet light, tangy yet sweet, and perfect any time of year. In spring and summer, it pairs beautifully with berries and iced tea. In fall and winter, it brings a burst of sunshine to cold, gray days.
This lemon loaf is moist and tender, with a strong lemon flavor that comes from using both zest and juice. A simple lemon glaze drizzled over the top adds an extra punch of brightness and makes the loaf look bakery-worthy.
Ingredients
For the Lemon Loaf
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest (from 2–3 fresh lemons)
- ÂĽ cup (60 ml) freshly squeezed lemon juice
- ½ cup (120 g) sour cream or plain Greek yogurt
- ÂĽ cup (60 ml) whole milk
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest (optional, for extra punch)
Equipment You’ll Need
- 9Ă—5-inch loaf pan
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer (you can use a whisk, but mixing is easier with power tools)
- Zester or microplane
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
Step 1: Prepare Your Pan and Ingredients
Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving some overhang on the sides. This makes it easy to lift out the loaf once it’s baked. Preheat your oven to 350°F (175°C).
Make sure your butter, eggs, and milk are at room temperature — this ensures the batter mixes evenly and bakes with a fine, tender crumb.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This step ensures the leavening agents are evenly distributed throughout the flour, preventing clumps.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter with sugar until light and fluffy (about 2–3 minutes). This incorporates air into the batter, which helps create a tender cake.
Step 4: Add Eggs, Vanilla, and Lemon
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. The zest carries the natural oils of the lemon, which deliver the strongest citrus aroma and flavor.
Step 5: Combine Wet and Dry Mixtures
Add half of the flour mixture to the butter mixture and stir gently. Add sour cream and milk, mixing just until combined. Finally, stir in the remaining flour mixture. Do not overmix — stop as soon as the batter looks smooth. Overmixing develops gluten, which can make the loaf dense instead of tender.
Step 6: Bake
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil during the last 10–15 minutes.
Step 7: Cool the Loaf
Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before glazing.
Step 8: Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. If it’s too thin, add more sugar; if too thick, add a drop more lemon juice. Stir in zest for extra lemon punch.
Step 9: Glaze and Serve
Drizzle the glaze generously over the cooled loaf, letting it drip down the sides. Let it set for about 20 minutes before slicing. Serve slices plain or with a side of fresh berries and whipped cream.
Tips for Success
- Use Fresh Lemons, Not Bottled Juice:Â Fresh lemon zest and juice give the loaf its true flavor. Bottled lemon juice often tastes flat.
- Room Temperature Ingredients:Â Cold butter or eggs can cause the batter to curdle. Let them warm up before mixing.
- Don’t Skip the Sour Cream: It keeps the loaf moist and tender while balancing the tart lemon.
- Cool Before Glazing:Â If you glaze while warm, the glaze will soak in (which some people love). If you want a neat, drippy glaze, wait until fully cool.
- Storage:Â Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The loaf can also be frozen (unglazed) for up to 2 months.
Variations
- Lemon Poppy Seed Loaf:Â Add 2 tablespoons of poppy seeds to the dry ingredients.
- Glazed Orange Loaf:Â Substitute orange zest and juice for the lemon.
- Cream Cheese Lemon Loaf:Â Swirl in sweetened cream cheese filling before baking.
- Double Lemon:Â Brush warm loaf with a lemon syrup (equal parts lemon juice and sugar simmered together) before glazing for extra tang.
Serving Ideas
- Breakfast or Brunch:Â Serve with coffee or tea for a bright start to the day.
- Afternoon Treat:Â A slice pairs beautifully with iced tea or lemonade.
- Dessert:Â Add whipped cream and fresh berries for a simple but elegant finish.
- Gift:Â Wrap a cooled, glazed loaf in parchment and twine for a homemade gift.
Why This Lemon Loaf Feels Like a Hug in a Pan
It’s not just the taste that makes this loaf special — it’s the feeling it brings. Baking with lemon fills the kitchen with a cheerful aroma that feels like sunshine. The cake itself is tender and moist, the glaze gives it a sweet-tart punch, and every bite is a balance of comfort and freshness.
This loaf is simple enough for a weekday bake but elegant enough to serve at showers, holidays, or gatherings. It’s the kind of recipe that becomes a staple in your collection, the one you make again and again, always met with smiles.
