This easy lemon loaf is soft, moist, and packed with bright citrus flavor. Topped with a sweet lemon glaze, it’s the perfect treat for breakfast, brunch, or an afternoon snack. It comes together with simple pantry staples and has that irresistible tangy-sweet balance I crave in a lemon dessert.
Why You’ll Love This Recipe
I love how quick and effortless this lemon loaf is to make, yet it tastes like something from a bakery. It has a rich, buttery crumb with just the right amount of lemony zing. Whether I serve it with tea or bring it to a potluck, it always disappears fast. Plus, it stays moist for days and freezes beautifully.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Fresh lemon juice
- Lemon zest
- Whole milk or buttermilk
- Powdered sugar (for glaze)
directions
- I preheat my oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
- In a medium bowl, I whisk together the flour, baking powder, and salt.
- In a separate large bowl, I cream the butter and sugar until light and fluffy.
- I beat in the eggs one at a time, then add lemon juice and zest.
- I alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the dry.
- I pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Once cooled slightly, I whisk together powdered sugar and lemon juice to make the glaze, then drizzle it over the loaf.
- I let the glaze set before slicing and serving.
Servings and timing
This lemon loaf makes about 8 to 10 slices. It takes roughly 10 minutes to prep and 50 to 60 minutes to bake. I usually let it cool for another 15–20 minutes before glazing and slicing.
Variations
- I sometimes add a handful of poppy seeds for a lemon poppy seed loaf.
- Swapping some of the flour for almond flour gives it a nutty flavor and extra moisture.
- For a dairy-free version, I use plant-based milk and vegan butter.
- I like to stir in blueberries during summer for a fruity twist.
storage/reheating
I store the lemon loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, I wrap it tightly in plastic wrap and foil and freeze for up to 3 months. To reheat, I microwave individual slices for about 15-20 seconds or warm them in a 300°F oven for 10 minutes.
FAQs
Can I use bottled lemon juice instead of fresh?
I prefer fresh lemon juice for the best flavor, but bottled can work in a pinch. Just make sure it’s 100% lemon juice with no added sugar or preservatives.
Why did my lemon loaf sink in the middle?
This usually happens if I overmix the batter or if the loaf is underbaked. I always check for doneness with a toothpick inserted in the center.
Can I make this loaf gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture stays pretty close to the original.
What kind of milk works best?
I usually go with whole milk or buttermilk for a richer crumb, but any milk will work, including almond or oat milk for a dairy-free version.
Can I double the recipe?
Absolutely. I double the ingredients and divide the batter between two loaf pans. I check both loaves around the 50-minute mark for doneness.
Conclusion
This easy lemon loaf is a simple, satisfying recipe that brings sunshine to any table. With its tender crumb, zesty flavor, and dreamy glaze, it’s become one of my go-to bakes when I want something fresh and comforting. Whether I’m enjoying a slice with coffee or gifting it to a friend, it never disappoints.
Print
Easy Lemon Loaf
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Lemon Loaf is soft, moist, and bursting with fresh citrus flavor. Made with simple ingredients and topped with a tangy lemon glaze, it’s the perfect homemade treat for breakfast, brunch, or dessert. Quick to prep and bakery-level delicious, this lemon loaf is a must-try for lemon lovers!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- ½ cup whole milk or buttermilk
- For glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon juice and zest.
- Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the flour mixture.
- Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let loaf cool for 15–20 minutes.
- Whisk together powdered sugar and lemon juice to make the glaze.
- Drizzle glaze over loaf, let it set, then slice and serve.
Notes
- Add poppy seeds for a lemon poppy seed variation.
- Substitute part of the flour with almond flour for a nutty twist.
- Use plant-based milk and vegan butter for a dairy-free option.
- Stir in fresh blueberries for a summery version.
- Store at room temp for 3 days, refrigerate up to 1 week, or freeze up to 3 months.
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