Description

This homemade lemon loaf is rich, buttery, and packed with fresh lemon zest and juice. It has a soft crumb and a tangy, sweet glaze that makes it irresistible. Perfect with a cup of coffee or tea!

Ingredients

Units Scale

For the Lemon Loaf:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tablespoon lemon zest (from about 1 large lemon)
1/4 cup (60ml) fresh lemon juice
1/2 cup (120ml) sour cream or Greek yogurt
1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat Oven – Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients – In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar – In a large bowl, beat the butter and sugar until light and fluffy.
Add Eggs & Flavor – Beat in the eggs one at a time, then add the lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract. Mix until smooth.
Combine Wet & Dry – Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Bake – Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze – In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Slice & Enjoy!

Notes

For extra lemon flavor, add an extra teaspoon of lemon zest.
Use room-temperature eggs and butter for the best texture.

Store at room temperature for up to 3 days or refrigerate for up to a week.