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Lemon Loaf Recipe

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Nelli

This soft, moist Lemon Loaf is bursting with lemon flavor from the juice and zest. Topped with a bright citrus glaze. It’s perfect for brunch, afternoon coffee, spring gatherings, or whenever you’re craving a bakery-style treat at home.

If you have tried out my lemon blueberry loaf, you will love this recipe too as its super easy to make with very simple pantry ingredients. You don’t need to be a professional baker in order to make this lemon loaf. I will show you step by step how you can accomplish this delicious treat.

Why You’ll Love This Lemon Loaf

  • Bright, fresh lemon flavors
  • Soft and moist texture
  • Easy to make with simple ingredients
  • Perfect for breakfast, dessert, or snacking
  • Freezer-friendly and great for make-ahead baking

When life gives you lemons, make something delicious!

This is a great copycat for Starbucks famous lemon loaf. Buttery soft with so much lemony goodness. This homemade recipe delivers a fresher and more vibrant taste. Is less expensive and so worth it to bake it yourself.

I double glaze the top with icing sugar and lemon juice. The trick to an extra thick glaze is to add one layer of glaze and let it set, then add another layer. This is the best way to get that really thick white glaze on top and still get the pretty drips down the side.

Ingredients You’ll Need For the Lemon Loaf:

  • Flour
  • Baking powder
  • Salt
  • Sugar
  • Lemon zest
  • Melted butter
  • Oil
  • Eggs
  • Sour cream
  • Lemon juice

Instructions: How to Make Lemon Loaf

  • Preheat the oven to 350F.
  • Prepare the Pan: Line a 9X5 in loaf pan with parchment paper for easy removal or use a silicone loaf dish. No greasing or parchment paper needed.
  • Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients. Flour, sugar, baking powder, and salt.
  • Use a grater to zest 2 large lemons into the dry ingredients. You want at least 2 tablespoons. Whisk it all together and set aside.
  • In a small bowl, microwave butter until melted. Set aside to cool a bit.
  • Combine Wet Ingredients: In another large bowl add the wet ingredients. Beat 2 eggs until smooth using an electric mixer, then add oil, sour cream, and lemon juice.
  • Add the melted butter. Stir it all together.
  • Make the Batter: Add the dry ingredients using a spatula stir until combined making sure that everything is incorporated. Do not overmix. A few lumps are ok.
  • Bake: Pour the batter into the prepared pan and smooth out the top bake at 350F for about 50-55 minutes, or until toothpick inserted into the center comes out clean.
  • Cool: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
  • Add the Glaze: Whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled loaf. Let it set, then add another layer of glaze to get that nice thick coat.

Tips for the Best Lemon Loaf:

  • Use fresh lemons for the brightest flavor
  • Don’t overmix the batter or the loaf may become dense
  • Greek yogurt keeps the loaf moist and tender
  • Add extra zest if you love stronger lemon flavor

How to Store:

Store lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

You can also freeze slices individually for easy grab and go treats.

Frequently Asked Questions:

  • Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the best flavor.
  • Why did my loaf sink in the middle? This usually happens from underbaking or opening the oven too early.
  • Can I make this ahead of time? Yes! Lemon Loaf actually tastes even better the next day.

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Lemon Loaf Recipe

This soft and moist lemon loaf is bursting with fresh lemon flavor and topped with a sweet citrus glaze. A simple bakery-style loaf perfect for brunch, dessert, or coffee breaks!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Canadian
Calories: 320
Ingredients Equipment Method

Ingredients
  

Dry Ingredients:
  • 1 3/4 Cups Flour, spooned and leveled
  • 1 Cup Cane sugar
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 Tbsp Lemon zest, from about 2 lemons
Wet Ingredients:
  • 1/4 Cup Butter, melted (1/2 stick)
  • 2 Large Eggs
  • 1/4 Cup Oil
  • 1 Cup Sour cream
  • 1/3 Cup Lemon juice, from about 2 lemons
For the Glaze:
  • 2 Cups Powdered sugar
  • 3-4 Tbsp Lemon juice, from 1 lemon

Equipment

  • 1 Hand mixer
  • 1 9X5 loaf pan

Method
 

  1. Preheat the oven to 350F.
  2. Prepare the Pan: Line a 9X5 in loaf pan with parchment paper for easy removal or use a silicone loaf dish. No greasing or parchment paper needed.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the dry ingredients. Flour, sugar, baking powder, and salt.
  4. Use a grater to zest 2 large lemons into the dry ingredients. You want at least 2 tablespoons. Whisk it all together and set aside.
  5. In a small bowl, microwave butter until melted. Set aside to cool a bit.
  6. Combine Wet Ingredients: In another large bowl add the wet ingredients. Beat 2 eggs until smooth using an electric mixer, then add oil, sour cream, and lemon juice.Add the melted butter. Stir it all together.
  7. Make the Batter: Add the dry ingredients using a spatula stir until combined making sure that everything is incorporated. Do not overmix. A few lumps are ok.
  8. Bake: Pour the batter into the prepared pan and smooth out the top bake at 350F for about 50-55 minutes, or until toothpick inserted into the center comes out clean.
  9. Cool: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.
  10. Add the Glaze: Whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled loaf. Let it set, then add another layer of glaze to get that nice thick coat.

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