Lemon Loaf is a moist, buttery, and tangy cake bursting with fresh lemon flavor. With a soft crumb and a sweet lemon glaze, this easy homemade loaf is perfect for breakfast, dessert, or an afternoon treat. It’s similar to Starbucks’ lemon loaf but even better when made fresh at home!
Why You’ll Love This Recipe
- Bright and refreshing – Made with real lemon juice and zest for fresh citrus flavor.
- Super moist texture – Thanks to butter, eggs, and yogurt or sour cream.
- Easy to make – Simple ingredients and straightforward steps.
- Perfect for any occasion – Great with coffee, tea, or as a dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lemon Loaf:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Butter, melted
- Eggs
- Greek yogurt or sour cream
- Fresh lemon juice
- Lemon zest
- Vanilla extract
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon zest (optional)
Directions
Make the Lemon Loaf:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, mix melted butter, sugar, eggs, yogurt, lemon juice, lemon zest, and vanilla.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour batter into the loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Lemon Glaze:
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over the cooled loaf and let set before slicing.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 10 minutes
- Cook time: 45-50 minutes
- Total time: 55-60 minutes
Variations
- Extra lemony – Add more zest or an extra tablespoon of lemon juice.
- Healthier version – Use honey or maple syrup instead of sugar.
- Gluten-free option – Use a 1:1 gluten-free flour blend.
- Poppy seed twist – Stir in 1 tablespoon of poppy seeds for a lemon poppy seed loaf.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Freeze slices for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Why is my lemon loaf dry?
Overbaking can dry it out. Check for doneness at 45 minutes.
How do I make the glaze thicker?
Use less lemon juice or add more powdered sugar.
Can I make muffins instead of a loaf?
Yes! Bake at 350°F for 18-22 minutes in a muffin tin.
How do I get a strong lemon flavor?
Use fresh zest and juice, and don’t skip the glaze!
Can I make this dairy-free?
Yes! Use dairy-free yogurt and butter substitutes.
How do I prevent my loaf from sinking?
Avoid overmixing, and make sure your baking powder is fresh.
What’s the best way to slice the loaf?
Use a serrated knife and let it cool completely before slicing.
Can I add blueberries?
Yes! Fold in ½ cup of fresh or frozen blueberries.
What pairs well with lemon loaf?
It’s great with tea, coffee, or a scoop of vanilla ice cream.
Conclusion
Lemon Loaf is a deliciously moist and tangy treat that’s perfect for any time of day. Whether you enjoy it plain or with the sweet glaze, this homemade version is better than store-bought. Try it today and enjoy a slice of sunshine!
Print
Lemon Loaf
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (8-10 slices) 1x
- Category: Dessert, Breakfast
- Method: Baked
- Cuisine: American
Description
This Lemon Loaf is soft, buttery, and bursting with fresh lemon flavor! Drizzled with a sweet lemon glaze, it’s the perfect treat for breakfast, brunch, or dessert.
Ingredients
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat oven: Set to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter & sugar: In a separate bowl, rub lemon zest into sugar to release oils, then beat with butter until light and fluffy.
- Add wet ingredients: Mix in eggs, sour cream, lemon juice, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Pour batter into the loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & glaze: Let loaf cool completely. Mix powdered sugar and lemon juice to make the glaze, then drizzle over the loaf.
- Slice & enjoy!
Notes
- Extra lemony? Add an extra teaspoon of lemon zest to the batter.
- Make it dairy-free: Swap butter for coconut oil and use dairy-free yogurt.
- Storage: Store at room temperature for 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.