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
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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.