Lemon Loaf Recipe

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When I first baked this Lemon Loaf, I had no idea how quickly it would disappear from the counter. The scent alone—warm citrus drifting from the oven—was enough to make my family wander into the kitchen, asking when it would be ready. Moist, light, and bursting with lemon flavor in every bite, this loaf hits the sweet spot between a refreshing treat and a comforting bake.

The magic of this lemon loaf lies in its simplicity. No need for fancy mixers or complicated steps—just a few pantry staples and fresh lemons. Whether you serve it as a light dessert, a sweet addition to brunch, or even with your morning coffee, this recipe has a way of brightening up the moment. And that lemon glaze on top? It seals the deal with a glossy, sweet finish that makes every slice irresistible.

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Why You’ll Love This Lemon Loaf

This lemon loaf isn’t just another cake—it’s a sunny slice of joy. Here’s why you’ll come back to it again and again:

• Bright lemon flavor: Packed with both juice and zest, the citrus flavor shines.
• Soft, moist texture: The crumb is tender and perfectly dense without being heavy.
• Simple to make: One bowl, minimal cleanup, and no fancy equipment required.
• Versatile: Enjoy it plain, with glaze, or topped with whipped cream or berries.
• Great for any occasion: Perfect for potlucks, brunches, or a cozy night in.

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What Kind of Lemons Work Best in a Lemon Loaf?

When it comes to getting the best lemon flavor in your loaf, the type of lemon you use absolutely matters. I always reach for fresh, unwaxed lemons—not just for the juice but especially for the zest, which carries most of the citrus oils and that fragrant punch.

If you can find Meyer lemons, they’ll add a slightly floral, sweeter note that’s divine in baked goods. Standard Eureka or Lisbon lemons (the common supermarket variety) are just as effective and give a sharp, bright tang that balances beautifully with the sugar in the loaf. Bottled lemon juice will work in a pinch, but it lacks the vibrant, fresh edge you get from real lemons—and you’ll miss out on the zest, which is key to the flavor.

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Options for Substitutions

Don’t worry if you’re missing an ingredient—this lemon loaf is pretty flexible! Here are some smart swaps that still deliver a fantastic result:

• Butter → You can use neutral oil (like canola or vegetable oil) for a slightly lighter texture and longer shelf life.
• All-purpose flour → A gluten-free 1:1 baking flour blend works well for a GF version.
• Greek yogurt or sour cream → Swap with plain yogurt or even buttermilk to keep the loaf moist.
• Eggs → Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan twist.
• Milk → Any plant-based milk (like almond, oat, or soy) will do the job.
• Lemon zest → In a pinch, use a dash of lemon extract, but the zest is still best for bold citrus flavor.

These substitutions help make the recipe adaptable to different diets and pantry situations—without sacrificing flavor or texture.

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Ingredients for This Lemon Loaf

Each ingredient in this lemon loaf plays a specific role, working together to create a moist, flavorful, and delightfully tangy treat. Here’s what you’ll need and why it matters:

• All-Purpose Flour
  Forms the structure of the loaf and gives it that classic cake-like crumb.
• Granulated Sugar
  Adds sweetness and balances the tartness of the lemon. It also helps with the golden-brown crust.
• Baking Powder
  This is the leavening agent that makes the loaf rise and stay fluffy.
• Salt
  A pinch enhances all the other flavors and deepens the lemony notes.
• Lemons (Zest and Juice)
  The star of the show—zest delivers intense citrus aroma while the juice gives a bright, tangy flavor.
• Eggs
  Provide structure and richness, and help bind the ingredients together.
• Unsalted Butter (melted)
  Adds moisture and a rich, buttery flavor. It also contributes to the soft, tender crumb.
• Greek Yogurt or Sour Cream
  Keeps the loaf extra moist and adds a touch of tang that complements the lemon.
• Milk
  Loosens the batter slightly, ensuring the loaf isn’t too dense.
• Vanilla Extract
  Rounds out the flavors and adds warmth beneath the sharp lemon.
• Powdered Sugar (for the glaze)
  Creates that silky-sweet topping when mixed with lemon juice, adding visual appeal and extra flavor.

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Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, letting a bit hang over the sides for easy removal later.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. This ensures the leavening agent is evenly distributed throughout the loaf.

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Step 3: Combine Wet Ingredients

In a separate bowl, whisk together 2 large eggs, ½ cup of granulated sugar, and ½ cup of melted unsalted butter until smooth and slightly pale. Stir in 1 tablespoon of lemon zest, 3 tablespoons of fresh lemon juice, ½ cup of Greek yogurt or sour cream, ¼ cup of milk, and 1 teaspoon of vanilla extract.

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Step 4: Combine Wet and Dry Mixtures

Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined—overmixing can make the loaf tough.

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Step 5: Pour and Smooth

Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

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Step 6: Bake

Place the pan in the center of the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil halfway through baking.

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Step 7: Cool and Glaze

Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together ¾ cup of powdered sugar and 1–2 tablespoons of lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with a few curls of lemon zest for a finishing touch.

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How Long to Cook the Lemon Loaf

The lemon loaf bakes best at 350°F (175°C) for about 45 to 50 minutes. Depending on your oven and the type of pan you use, the time may vary slightly. You’ll know it’s ready when:

• The top is golden brown and domed.
• A toothpick inserted into the center comes out clean or with just a few moist crumbs.
• It starts pulling slightly away from the edges of the pan.

If it begins browning too fast but the center isn’t done, cover the top loosely with aluminum foil for the final 10–15 minutes.

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Tips for Perfect Lemon Loaf

Getting a flawless lemon loaf is easy if you keep these tricks in mind:

• Use room temperature ingredients: This helps everything combine more smoothly and evenly.
• Don’t overmix the batter: Stir just until the dry ingredients disappear. Overmixing can make the loaf dense.
• Fresh lemon is key: Both zest and juice from fresh lemons give the loaf its signature bright flavor. Bottled juice just doesn’t compare.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping can lead to too much flour and a dry loaf.
• Let it cool completely before glazing: If the loaf is too warm, the glaze will melt right off.
• Drizzle the glaze slowly: For the prettiest presentation, pour a little at a time and let it gently cascade down the sides.
• Use parchment for easy removal: It prevents sticking and makes lifting the loaf out of the pan effortless.
• Test for doneness early: Start checking at the 45-minute mark to avoid overbaking.

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Watch Out for These Mistakes While Cooking

Even though this lemon loaf is simple to make, there are a few pitfalls that can throw off your results. Here’s what to avoid:

• Using cold ingredients
  Cold eggs or yogurt can prevent the batter from blending smoothly, leading to uneven texture.
• Overmixing the batter
  This is a common baking mistake—it develops too much gluten, resulting in a tough loaf instead of a tender one.
• Skipping the zest
  Lemon zest is where most of the flavor is. Don’t leave it out, even if you’re using lemon juice.
• Not measuring flour properly
  Too much flour can make the loaf dry. Always spoon and level for accuracy.
• Underbaking
  If the center is still gooey, the loaf will collapse. Use the toothpick test in multiple spots.
• Overbaking
  On the flip side, baking too long makes it dry. Set a timer and check a few minutes early.
• Adding glaze to a hot loaf
  It’ll melt right off and create a sticky mess. Always let it cool first.
• Using bottled lemon juice
  It lacks the vibrancy and complexity of fresh juice—and you miss out on zest.

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What to Serve With Lemon Loaf?

A slice of lemon loaf can shine all on its own, but it’s also a fantastic base for creative pairings. Whether you’re serving guests or treating yourself, these additions make it even better.

A Cup of Earl Grey Tea

The bergamot notes in Earl Grey complement the citrus in the loaf beautifully.

Fresh Berries

Serve a handful of strawberries, raspberries, or blueberries on the side for a pop of color and tart-sweet contrast.

Vanilla Ice Cream

A scoop of creamy vanilla turns a simple slice into a decadent dessert.

Lemon Curd

Double down on citrus flavor with a spoonful of lemon curd spread on top.

Whipped Cream

Light and airy whipped cream adds a delightful richness.

Iced Green Tea

Refreshing and slightly grassy, it pairs well with the brightness of lemon.

A Drizzle of Honey

Especially good if you’ve toned down the glaze—adds natural sweetness and floral notes.

Cream Cheese Spread

For a breakfast twist, spread a bit of sweetened cream cheese on a toasted slice.

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Storage Instructions

To keep your lemon loaf as moist and flavorful as the day you baked it, proper storage is key. Here’s how to do it:

• Room Temperature
  If you plan to eat it within 2–3 days, store the loaf in an airtight container or wrap it tightly in plastic wrap. Keep it at room temperature, away from direct sunlight or heat.
• Refrigerator
  For longer freshness (up to 5–6 days), refrigerate the loaf. Again, wrap it well to prevent it from drying out. Let slices come to room temperature before serving for best texture and flavor.
• Freezer
  Lemon loaf freezes beautifully. Wrap it tightly in plastic wrap, then in foil or place in a freezer-safe zip bag. Freeze for up to 3 months. Thaw overnight in the fridge or a couple of hours at room temperature before serving.
• Glaze Tip for Freezing
  If you know you’ll freeze it, consider adding the glaze after thawing so it looks and tastes fresh.

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Estimated Nutrition

Here’s a general estimate based on a standard 9×5-inch loaf cut into 10 slices. Keep in mind this can vary slightly depending on the exact ingredients and brands used:

• Calories: 290 per slice
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 180mg
• Carbohydrates: 38g
• Sugar: 22g
• Protein: 4g
• Fiber: 1g
• Vitamin C: From fresh lemon juice and zest, contributes modestly to your daily intake

This lemon loaf offers a sweet treat without being overly indulgent, especially if you opt for a thinner glaze or skip it entirely.

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Frequently Asked Questions

How do I make my lemon loaf more lemony?

To intensify the lemon flavor, try increasing the zest, adding a splash of lemon extract, or brushing the baked loaf with a lemon syrup (equal parts lemon juice and sugar) before glazing.

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Can I make this lemon loaf vegan?

Yes! Replace eggs with flax eggs, use plant-based yogurt and milk, and substitute butter with coconut oil or vegan margarine. The texture will still be moist and flavorful.

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Can I use whole wheat flour?

You can swap up to 50% of the all-purpose flour with whole wheat flour. It will give a slightly denser texture and a nuttier taste but still delicious.

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What’s the best way to zest a lemon?

Use a microplane or fine grater, and zest only the yellow part of the peel. The white pith underneath is bitter and should be avoided.

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Why did my loaf sink in the middle?

This usually happens when the batter is overmixed, the oven temperature was too low, or the loaf was underbaked. Always test doneness with a toothpick.

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Can I double the recipe?

Absolutely! You can double the batter and bake it in two loaf pans. Be sure not to overfill—each pan should be no more than ¾ full.

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How do I keep the glaze from being too runny?

Add the lemon juice to the powdered sugar a little at a time. If it’s too thin, just add more powdered sugar until it thickens.

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Is it okay to skip the glaze?

Yes! The loaf is delicious on its own. But if you want a bit of sweetness without the glaze, a light dusting of powdered sugar works beautifully.

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Conclusion

This lemon loaf is everything I love about baking: simple ingredients, bright flavor, and a result that always impresses. Whether you’re making it for a weekend brunch, a tea-time treat, or just because you need a little sunshine in your day, it’s a go-to recipe you’ll return to again and again. Its zesty aroma, golden crust, and tender crumb make it a true crowd-pleaser—especially with that lemon glaze dripping down the sides. So grab your lemons and a mixing bowl—you’re going to love this one.

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