If you’re craving a bright, zesty treat that’s as simple to make as it is delicious, this Easy Lemon Loaf Recipe is about to become your new go-to. Bursting with fresh lemon zest and juice, every slice offers a perfect balance of sweet, tangy, and buttery flavors wrapped in a moist, tender crumb. Whether you’re welcoming spring mornings or just want a slice of sunshine with your afternoon tea, this lemon loaf will make your kitchen smell divine and your taste buds dance with joy.
Ingredients You’ll Need
Gathering your ingredients for this lemon loaf is wonderfully straightforward. Each one plays a key role in creating the perfect properties of flavor, texture, and that irresistible lemon aroma.
- 1 1/2 cups all-purpose flour: The foundation of your loaf, providing structure and tenderness.
- 1 teaspoon baking powder: Helps the loaf rise beautifully and become light.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to every bite.
- 1 cup granulated sugar: Sweetens and contributes to a tender crumb.
- 2 large eggs: Bind the ingredients and lend fluffiness to the loaf.
- 1/2 cup whole milk: Makes the batter smooth and keeps the loaf moist.
- 2 tablespoons lemon zest (about 2 lemons): Infuses bright, fresh lemon flavor right through the batter.
- 1/4 cup fresh lemon juice (about 1-2 lemons): Brings a natural tartness that balances the sweetness perfectly.
- 1 teaspoon vanilla extract: Adds a subtle warmth and depth to the flavor profile.
- 1/2 cup powdered sugar: For the glaze, giving a sweet, glossy finish.
- 2 tablespoons fresh lemon juice (for glaze): Delivers zing and smooth texture to the glaze that makes the loaf shine.
How to Make Easy Lemon Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan or lining it with parchment paper is a small but essential step to ensure your loaf comes out without sticking and with perfect shape.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a small bowl. Keeping these dry ingredients ready ensures an even distribution when combined with the wet ingredients, preventing clumps and helping your loaf rise evenly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy—about 2 to 3 minutes. This creaming step incorporates air, giving your lemon loaf a tender texture and a lovely crumb.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice. These ingredients elevate the lemon flavor, creating an irresistible scent and taste.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients alternated with milk to the wet mixture, beginning and ending with the flour mixture. Mix just until everything is incorporated—overmixing can make your loaf dense instead of tender.
Step 6: Bake Your Lemon Loaf
Pour the batter into your prepared pan and level the surface with a spatula. Place the pan in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
Step 7: Cool and Glaze
Let the lemon loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Meanwhile, whisk the powdered sugar and lemon juice together to create a smooth glaze. Drizzle it generously over the cooled loaf so it can soak into every nook and cranny.
How to Serve Easy Lemon Loaf Recipe
Garnishes
For a little extra charm and texture, sprinkle some finely grated lemon zest over the glaze or place thin lemon slices on top. A light dusting of powdered sugar can also add a delicate, pretty finish that makes this loaf stand out at any gathering.
Side Dishes
This lemon loaf pairs beautifully with fresh berries and a dollop of whipped cream or creamy yogurt. If you want to complement your drink, a cup of hot tea or a light, citrusy cocktail brings out the loaf’s bright notes perfectly.
Creative Ways to Present
Serve your lemon loaf warm alongside a scoop of vanilla ice cream for a dessert twist. Alternatively, slice it into petite mini-loaf tins for gift-giving or a charming tea party platter. It’s versatile and always delightful no matter how you plate it.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon loaf in an airtight container at room temperature for up to 3 days to maintain its moist texture. If your kitchen is warm, storing it in the fridge will keep it fresh a bit longer, just be sure to bring it back to room temperature before serving for best flavor.
Freezing
You can freeze this lemon loaf if you want to enjoy it later. Wrap the whole loaf tightly in plastic wrap and then aluminum foil, or slice first and freeze individual pieces in a single layer on a baking sheet before transferring to a freezer-safe bag. Frozen lemon loaf stays delicious for up to 3 months.
Reheating
To bring your lemon loaf back to life, warm slices gently in the microwave for about 15 seconds or pop them in a toaster oven until just warmed through. This quick step revives the moistness and intensifies that fresh lemon aroma beautifully.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, lemon extract can be used if fresh lemons aren’t available, but fresh lemon juice provides a brighter, more natural flavor and moisture that’s hard to replicate. You might want to adjust the amount since extract is more concentrated.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend made for baking, making sure it includes xanthan gum or another binder. This will keep the texture close to the original.
How do I know when the lemon loaf is fully baked?
The best test is inserting a toothpick or skewer into the center; if it comes out clean or with just a few crumbs clinging, your loaf is perfectly baked. If wet batter sticks, it needs more time.
Can I use a different type of milk?
You can substitute whole milk with buttermilk, almond milk, or any other milk you prefer. Keep in mind buttermilk will add slight tang and tenderness, which complements the lemon flavor nicely.
What if my glaze is too runny or too thick?
If your glaze is too runny, add a little more powdered sugar to thicken it. If it’s too thick, add lemon juice a teaspoon at a time until it reaches the perfect drizzling consistency.
Final Thoughts
This Easy Lemon Loaf Recipe is a shining example of how simple ingredients come together to create something truly special. From its bursting lemon flavor to the tender crumb and sweet glaze, each bite feels like a celebration. Don’t hesitate to try this recipe today—it’s sure to brighten your day and become a treasured favorite in your baking repertoire.
Print
Easy Lemon Loaf Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Lemon Loaf is a moist and tangy cake featuring fresh lemon zest and juice, topped with a sweet lemon glaze. Perfect for a quick bake, it offers a bright citrus flavor with a soft crumb, ideal for breakfast, snack, or dessert.
Ingredients
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice (more if needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the Lemon Loaf Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the Lemon Loaf: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice if glaze is too thick.
- Glaze the Lemon Loaf: Once fully cooled, drizzle the lemon glaze over the loaf, allowing it to drip down the sides.
- Serve: Slice and enjoy your moist, tangy lemon loaf.
Notes
- For a stronger lemon flavor, add extra lemon zest to the batter.
- Make sure the loaf is completely cool before glazing to prevent the glaze from melting off.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more lemon juice for thinness.
- Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- This loaf can be frozen before glazing; thaw completely before applying the glaze.
