Recipe

Lemon Loaf

2 weeks ago
by Daou Noreddine
Written by Daou Noreddine

 

Lemon Loaf

Lemon Loaf is a classic baked treat known for its bright citrus flavor, soft crumb,
and irresistible balance of sweet and tangy. Inspired by bakery-style lemon bread,
this loaf delivers bold lemon flavor in every slice while remaining incredibly moist
and tender.

What makes Lemon Loaf so universally loved is its simplicity. With basic pantry
ingredients and fresh lemons, you can create a loaf that tastes fresh, light, and
comforting at the same time.

This Lemon Loaf is incredibly versatile. Serve it plain, dusted with powdered sugar,
or topped with a glossy lemon glaze. It stores well, freezes beautifully, and tastes
even better the next day as the lemon flavor develops.

Ingredients

Lemon Loaf

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted butter
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Preparation

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper,
leaving an overhang for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk sugar and eggs until pale and slightly thickened.
Add oil (or melted butter), sour cream, lemon zest, lemon juice, and vanilla extract.
Mix until smooth and well combined.

Step 4: Combine Batter

Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
Do not overmix, as this can make the loaf dense.

Step 5: Bake the Lemon Loaf

Pour batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

Variations

  • Glazed Lemon Loaf: Drizzle with lemon glaze while slightly warm.
  • Lemon Blueberry Loaf: Fold in 1 cup fresh blueberries tossed in flour.
  • Lemon Poppy Seed Loaf: Add 1 tablespoon poppy seeds to the batter.
  • Dairy-Free Lemon Loaf: Use dairy-free yogurt and oil instead of butter.
  • Extra Lemon Flavor: Add lemon extract for a stronger citrus punch.

Cooking Notes

  • Use fresh lemons for the best flavor—zest before juicing.
  • Room-temperature eggs help create a smooth batter.
  • Do not overbake; lemon loaf should be moist, not dry.
  • Tent loosely with foil if the top browns too quickly.

Serving Suggestions

Serve Lemon Loaf sliced and slightly warm or at room temperature.
It pairs beautifully with coffee, tea, or fresh berries and works well
for brunch, bake sales, or light desserts.

Tips

  • Let the loaf cool before glazing for a smooth finish.
  • Store tightly wrapped to maintain moisture.
  • Flavor improves after resting overnight.
  • Freeze individual slices for quick treats.

Time

  • Prep Time: 15 minutes
  • Cooking Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Nutritional Information (Approximate per slice)

  • Calories: 330
  • Protein: 5g
  • Sodium: 210mg

FAQs

Why is my lemon loaf dry?
Overbaking or too much flour can cause dryness. Measure carefully and check early.

Can I freeze lemon loaf?
Yes, wrap tightly and freeze for up to 3 months.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.

How do I keep lemon loaf moist?
Use sour cream or yogurt and store tightly wrapped.

Conclusion

Lemon Loaf is a timeless, bakery-style treat with fresh citrus flavor
and a soft, moist crumb. Easy to make and endlessly satisfying,
this recipe is perfect for everyday baking or special occasions.

 

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