Lemon Loaf – Don’t LOSE This Recipe
This classic Lemon Loaf is soft, moist, and bursting with fresh lemon flavor. It has that perfect bakery-style texture: tender crumb, rich taste, and a bright citrus glaze that melts into every slice. Ideal for breakfast, coffee time, dessert, or even gifting. Once you make it, it will become a go-to recipe.
Ingredients
Lemon Loaf
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup sour cream (or plain yogurt)
- ½ cup vegetable oil (or melted butter)
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze (optional but recommended)
- ¾ cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
1. Prepare the Oven
Preheat your oven to 175°C (350°F).
Grease a loaf pan (9×5 inches) and line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Mix Wet Ingredients
In another large bowl:
- Beat the eggs with sugar until light and slightly fluffy
- Add sour cream (or yogurt) and mix well
- Pour in oil, lemon juice, lemon zest, and vanilla
- Mix until smooth and creamy
4. Combine
Gradually add the dry ingredients to the wet mixture.
Mix gently just until combined — do not overmix to keep the loaf soft.
5. Bake
Pour the batter into the prepared pan.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
6. Cool
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze
Mix powdered sugar with lemon juice until smooth and pourable.
Drizzle over the cooled loaf and let it set for 10–15 minutes.
Tips for the Best Lemon Loaf
- Use fresh lemon juice, not bottled
- Sour cream makes it extra moist and rich
- Zest adds strong lemon aroma — don’t skip it
- This loaf tastes even better the next day
Storage
- Room temperature: up to 3 days (covered)
- Refrigerator: up to 1 week
- Freezer: wrap well and freeze up to 2 months
Serving Ideas
- With tea or coffee
- Lightly toasted with butter
- As a simple dessert with whipped cream