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.
