If you’re looking for a bright, delightful treat that feels like a burst of sunshine on your plate, this Easy Lemon Loaf Recipe is going to become your go-to dessert and snack companion. Tender, moist, and bursting with fresh lemon flavor, it’s a perfect balance of sweet and tangy that makes every bite irresistible. Whether you’re baking for a family gathering, a cozy afternoon tea, or just because you deserve a little homemade joy, this lemon loaf delivers that loving homemade touch with surprisingly simple ingredients and straightforward steps. Let me walk you through everything you need to create this charming loaf that smells like happiness and tastes like pure bliss.
Ingredients You’ll Need
These ingredients are straightforward pantry staples, yet each one plays an essential role in making this lemon loaf so irresistibly soft, flavorful, and beautifully golden. From the richness of butter to the zing of fresh lemon zest, everything comes together to create a loaf that’s as comforting as it is refreshing.
- All-purpose flour: The base of the loaf, providing structure and a tender crumb when combined with the right amounts of wet ingredients.
- Baking powder: Helps the loaf rise perfectly, keeping it fluffy without being dense.
- Salt: Just a pinch enhances all the flavors, balancing sweetness and zest.
- Unsalted butter: Adds richness and moisture; softened butter blends smoothly with sugar for a light batter.
- Granulated sugar: Sweetens the loaf while helping achieve a lovely golden crust.
- Eggs: Bind the ingredients together and contribute to the loaf’s structure and softness.
- Whole milk: Adds moisture and a slight creaminess that keeps the texture just right.
- Lemon zest: Packs in fresh, aromatic citrus oils that punch up the lemon flavor beyond just juice.
- Fresh lemon juice: Provides the unmistakable tart brightness that makes this loaf truly lemony and refreshing.
- Vanilla extract: Balances the tartness with a subtle warm depth that rounds out the flavor beautifully.
- Powdered sugar (for glaze): Creates a delicate, sweet glaze that adds a glossy finish and extra lemon sweetness.
How to Make Easy Lemon Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Kick things off by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper—this little prep ensures your loaf will come out perfectly without sticking, making cleanup a breeze.
Step 2: Whisk Together Dry Ingredients
In a small bowl, combine the all-purpose flour, baking powder, and salt. Whisking these dry ingredients together not only helps distribute the leavening evenly but also makes sure salt and baking powder blend smoothly into the batter for an even rise and taste.
Step 3: Cream Butter and Sugar
Grab a large bowl and beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy—this usually takes about 2 to 3 minutes and is a crucial step because it traps air in the butter, resulting in a tender and airy loaf.
Step 4: Add Eggs and Flavors
Add eggs one at a time, beating well after each addition, so the batter stays smooth and unified. Next, stir in the vanilla extract, fresh lemon zest, and lemon juice—this is where the loaf really begins to come alive with that zingy, fresh flavor.
Step 5: Combine Wet and Dry Ingredients
Now, add the dry ingredients into the wet mixture gradually, alternating with whole milk. You’ll start and finish with the flour mixture. Be careful not to overmix here; just combine until you don’t see any streaks of flour. Overmixing can make the loaf tough instead of tender.
Step 6: Bake the Loaf
Pour the batter into your prepared pan and smooth the top gently with a spatula. Pop it into the oven and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs clinging to it.
Step 7: Cool and Glaze
Once baked, let the lemon loaf cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely. While waiting, prepare your glaze by whisking together powdered sugar and lemon juice until smooth—add juice little by little until you get the perfect, pourable consistency.
Step 8: Drizzle the Glaze
With the loaf fully cooled, drizzle your lemon glaze generously over the top, letting it trickle down the edges. This glaze adds a shiny, sweet finish that perfectly balances the tartness of the lemon loaf.
How to Serve Easy Lemon Loaf Recipe
Garnishes
A simple dusting of powdered sugar or a few thin lemon slices can make your lemon loaf look as stunning as it tastes. Fresh mint leaves add a pop of color and a fresh aroma that pairs beautifully with lemon’s brightness.
Side Dishes
This lemon loaf pairs wonderfully with a cup of hot tea or fresh coffee for a mellow afternoon treat. For a brunch spread, serve alongside fresh berries or a creamy yogurt to add layers of texture and flavor contrast.
Creative Ways to Present
Try slicing the loaf and serving small pieces on dessert plates with a dollop of whipped cream or a scoop of vanilla ice cream for an easy yet impressive dessert. You can also cut the lemon loaf into cubes and make lemon loaf bread pudding for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover lemon loaf in an airtight container at room temperature for up to 3 days. Keeping it sealed prevents it from drying out, preserving its moist, tender texture.
Freezing
If you want to enjoy this Easy Lemon Loaf Recipe later, wrap it tightly in plastic wrap and then foil before freezing. It will keep well for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
Reheating
To refresh the loaf’s softness after refrigeration or freezing, warm slices in a microwave for 10-15 seconds or briefly in a toaster oven. The gentle heat helps revive that fresh-baked feel and flavor beautifully.
FAQs
Can I use lemon juice from a bottle for this lemon loaf?
While fresh lemon juice always gives the brightest flavor, bottled lemon juice can work in a pinch. Just keep in mind it may not be as vibrant, so you might want to add a little extra lemon zest to boost that fresh zing.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Just make sure it contains xanthan gum or another binder for the best texture, as this helps keep the loaf tender and prevents crumbling.
Can I substitute the whole milk with a dairy-free alternative?
Yes, almond milk, oat milk, or any other dairy-free milk works great. Just use the same quantity and make sure it’s unsweetened to avoid altering the balance of flavors.
How can I tell when the loaf is perfectly baked?
Use a toothpick or cake tester inserted into the center—it should come out clean or with just a few moist crumbs attached. If there’s wet batter on the toothpick, the loaf needs more time in the oven.
Can I double this recipe for a larger batch?
You can definitely double the ingredients, but make sure to use two loaf pans to ensure even baking. Baking times might remain similar, but keep an eye on the loaves and test with a toothpick as they bake.
Final Thoughts
There’s something incredibly satisfying about baking a loaf from scratch that fills your home with citrusy warmth, and this Easy Lemon Loaf Recipe does just that with ease and charm. The perfect harmony of moist crumb, fresh lemon zest, and that irresistible glaze makes it a dessert and snack you’ll reach for over and over again. I can’t wait for you to try it and share it with the people you love because, truly, there’s nothing like the joy of homemade lemon loaf to brighten the day.
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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 perfect for any occasion. With a soft crumb infused with fresh lemon zest and juice, topped with a bright lemon glaze, it offers a delightful balance of sweet and tart flavors. Simple to prepare and baked to perfection, this lemon loaf is a fantastic homemade treat that pairs wonderfully with tea or coffee.
Ingredients
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
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 all-purpose flour, baking powder, and salt. Set aside this dry mixture.
- Prepare the Lemon Loaf Batter: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract, fresh lemon zest, and fresh lemon juice, mixing until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula to ensure even baking.
- Bake the Lemon Loaf: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before glazing.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice a little at a time until reaching the desired consistency.
- Glaze the Lemon Loaf: Once the loaf is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides beautifully.
- Serve: Slice the loaf into 8-10 pieces and enjoy the moist, flavorful lemon loaf with a bright citrus glaze.
Notes
- You can use a stand mixer or hand mixer for creaming the butter and sugar to save effort.
- If fresh lemons are not available, bottled lemon juice and lemon zest can be used but fresh is preferred for best flavor.
- Ensure the loaf is completely cooled before glazing to prevent the glaze from melting and running off.
- This lemon loaf can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute whole milk with almond or oat milk, and use a dairy-free butter alternative.
