Lemon Loaf

This homemade lemon loaf is bursting with fresh citrus flavor, offering a moist and tender crumb with a bright, tangy glaze. Whether enjoyed as a breakfast treat, an afternoon snack, or a delightful dessert, this loaf is sure to impress with its perfect balance of sweetness and zest.

Why You’ll Love This Recipe

• Simple ingredients that you likely already have in your kitchen
• Moist and fluffy texture with a bold lemon flavor
• Perfect balance of sweet and tangy
• Easy to make and great for any occasion
• Stays fresh for days and can be frozen for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Lemon zest
• Fresh lemon juice
• Vanilla extract
• Milk
• Powdered sugar (for the glaze)

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
9. Prepare the glaze by mixing powdered sugar with lemon juice until smooth, then drizzle over the cooled loaf.
10. Slice and enjoy!

Servings and Timing

• Servings: 8-10 slices
• Prep time: 15 minutes
• Cook time: 50-60 minutes
• Total time: 1 hour 15 minutes

Variations

• Blueberry Lemon Loaf: Add 1 cup of fresh or frozen blueberries to the batter.
• Poppy Seed Lemon Loaf: Stir in 1 tablespoon of poppy seeds for extra texture and flavor.
• Gluten-Free Lemon Loaf: Use a gluten-free flour blend in place of all-purpose flour.
• Extra Lemon Flavor: Add a teaspoon of lemon extract for a stronger citrus punch.

Storage/Reheating

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze slices individually wrapped in plastic wrap, then placed in a freezer-safe bag for up to 3 months.
• To reheat, microwave slices for 10-15 seconds or let them come to room temperature naturally.

FAQs

How do I make my lemon loaf extra moist?

Use room-temperature ingredients, don’t overmix the batter, and be sure not to overbake.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

Why did my lemon loaf sink in the middle?

This may be due to overmixing, underbaking, or opening the oven door too early during baking.

Can I use oil instead of butter?

Yes, you can substitute an equal amount of vegetable oil for a slightly different texture.

How do I make a dairy-free version?

Use almond milk, coconut milk, or oat milk in place of regular milk, and replace butter with a dairy-free alternative.

Can I double this recipe?

Yes, simply double the ingredients and bake in two loaf pans.

What can I do if my glaze is too thick?

Add a little more lemon juice or milk until it reaches the desired consistency.

Can I make this into muffins instead of a loaf?

Yes! Divide the batter into muffin tins and bake at 350°F for 18-22 minutes.

How can I enhance the lemon flavor even more?

Add more lemon zest and a teaspoon of lemon extract for an extra punch.

Can I skip the glaze?

Yes, the loaf is delicious on its own, but the glaze enhances the lemony sweetness.

Conclusion

This lemon loaf is the perfect blend of sweet and tangy flavors, making it a delightful treat for any occasion. Whether you enjoy it fresh or store it for later, this recipe is easy to make and full of bright citrusy goodness. Give it a try and savor every bite!

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