When life hands you lemons, bake a Lemon Loaf! There’s something irresistibly magical about a loaf that’s moist, buttery, and bursting with bright citrus flavors. If you’re like me, the combination of a soft, rich cake with a tangy glaze is pure bliss. Whether it’s for brunch, an afternoon snack, or a sweet pick-me-up, this Lemon Loaf recipe is one you’ll want to keep handy.
I still remember the first time I tried making this loaf. It was one of those Sundays where the house was quiet, and the kitchen called to me. With a fridge full of lemons and a craving for something homemade, this recipe came to life. The aroma of freshly grated lemon zest filled the air, and that first slice? Heaven. Since then, it’s been a staple in my recipe collection—and now, I’m sharing it with you.
Why This Lemon Loaf Stands Out
This Lemon Loaf is more than just another citrus dessert. It’s rich, tender, and perfectly balanced. The secret lies in the sour cream, which keeps the loaf moist and gives it a subtle tang, perfectly complementing the bright lemon flavor. And let’s not forget the glaze—a glossy drizzle that adds just the right amount of sweetness.
Let’s dive into the first steps of this citrusy adventure!
Prepping for Success: The Basics
Before we get to mixing, preheat your oven to 325°F (165°C). Trust me, you’ll want that oven ready and waiting. Grease a 4×8 or 5×9-inch loaf pan, ensuring every corner is covered. This simple step makes removing the loaf later a breeze.
Now, let’s get those dry ingredients sorted. In a medium bowl, stir together:
- 1⅓ cup of all-purpose flour
- 1¾ teaspoon baking powder
- ½ teaspoon salt
This step ensures your loaf bakes up fluffy and evenly risen. Set this aside for now—you’ll need it in a bit.
Building the Flavor: Creaming the Butter and Sugar
This is where the magic starts. In a large mixing bowl, combine ½ cup of softened butter with ⅔ cup of sugar. Beat them together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial—it creates air pockets in the batter, giving your loaf that tender, melt-in-your-mouth texture.
Once your butter and sugar are perfectly creamed, it’s time to add the eggs. Beat them in, one at a time, until fully incorporated. Then, grab your lemons because this is where the citrus magic happens! Mix in:
- 1 cup of sour cream
- 1½ tablespoons of lemon zest (about one lemon’s worth)
- 2 tablespoons of lemon juice
- 1 tablespoon of lemon extract
The sour cream keeps the batter luscious and rich, while the lemon ingredients infuse every bite with zesty goodness.
Bringing It All Together
With the wet ingredients beautifully blended, it’s time to introduce the dry ingredients. Gradually add the flour mixture to the wet ingredients, stirring gently until the batter is smooth and fully combined. Be careful not to overmix—this can make your loaf dense instead of soft and fluffy.
Ready to Bake
Pour the batter into your prepared loaf pan, spreading it out evenly. Now for the hardest part—waiting. Bake your Lemon Loaf for about 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a lemony dream as it bakes!
The Perfect Finish: Cooling Your Lemon Loaf
Once the loaf is out of the oven, the cooling stage is critical. Let it rest in the pan for about 10 minutes. This allows the structure of the loaf to set, making it easier to remove. While waiting, take a butter knife and gently run it along the edges of the pan to loosen the loaf.
Carefully turn the loaf out onto a wire rack to cool completely. Trust me on this—cooling is key. A hot loaf might seem tempting to glaze immediately, but the glaze will slide right off if the loaf isn’t fully cooled. Patience, my friend, will reward you with a glossy, picture-perfect finish.
Whipping Up That Tangy Lemon Glaze
Now for the pièce de résistance—the lemon glaze. This step is what elevates your Lemon Loaf from “yum” to “WOW.” In a small bowl, whisk together the following ingredients:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon butter, melted
Mix until the glaze is smooth and glossy. The consistency should be pourable but thick enough to coat the back of a spoon. If it’s too thin, add a bit more powdered sugar. If it’s too thick, a drop or two of milk will fix it right up.
Glazing Like a Pro
With your loaf fully cooled and your glaze ready to go, it’s time for the fun part! Place your Lemon Loaf on a sheet of parchment paper or a plate to catch any drips. Slowly drizzle the glaze over the top, letting it cascade down the sides for that “bakery-style” look. Use the back of a spoon to gently spread it out evenly.
Allow the glaze to set for about 10-15 minutes. This not only locks in the flavor but also gives your loaf that irresistible glossy finish. Once the glaze is firm, you’re ready to slice into your masterpiece.
Helpful Tips for the Best Lemon Loaf Ever
Here are a few pro tips to ensure your Lemon Loaf turns out absolutely perfect every time:
- Use Fresh Lemons: Freshly grated lemon zest and squeezed juice make a world of difference in flavor. Bottled juice just won’t have the same zing.
- Don’t Overmix the Batter: Stir gently when combining wet and dry ingredients to avoid a dense loaf. A light hand yields a tender crumb.
- Test for Doneness: Ovens can vary, so keep an eye on your loaf as it nears the 60-minute mark. Insert a toothpick into the center—if it comes out clean, your loaf is ready!
- Customize Your Glaze: Want an extra zing? Add a touch more lemon juice. Prefer a sweeter glaze? Adjust with a little extra powdered sugar.
- Storage Matters: Store your Lemon Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to a month. Simply thaw and enjoy!
Variations to Try
While this Lemon Loaf recipe is a classic, it’s also wonderfully versatile. Here are a few twists to keep things exciting:
- Blueberry Lemon Loaf: Toss a handful of fresh or frozen blueberries into the batter for a fruity upgrade.
- Poppy Seed Lemon Loaf: Add 1-2 tablespoons of poppy seeds for a delightful texture.
- Orange Glaze: Swap out lemon juice for orange juice in the glaze for a citrusy twist.
FAQ Section and Conclusion
You’ve done it—you’ve created a Lemon Loaf that’s moist, flavorful, and finished with a perfect, tangy glaze. Whether you’re serving it for breakfast, dessert, or a midday snack, this loaf is guaranteed to impress. But before we wrap things up, let’s address some common questions about this recipe to help you achieve even greater success in the kitchen.
FAQ: Your Lemon Loaf Questions Answered
1. Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute for sour cream in this recipe. Use full-fat Greek yogurt for the best texture and flavor.
2. What’s the difference between lemon extract and lemon oil?
Lemon extract is alcohol-based and provides a milder, more balanced flavor suitable for baking. Lemon oil is highly concentrated and not recommended for this recipe, as it can overpower the loaf.
3. How do I store leftover Lemon Loaf?
Store your loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to a month. Thaw it at room temperature before serving.
4. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the other ingredients, like baking powder, are also gluten-free.
5. Why is my Lemon Loaf dense instead of light and fluffy?
Overmixing the batter can lead to a dense loaf. Mix gently when combining the wet and dry ingredients, and only until just combined.
6. Can I double the recipe?
Yes, you can double the recipe to make two loaves. Be sure to use two separate loaf pans and check for doneness with a toothpick, as baking times may vary slightly.
7. Can I skip the glaze?
The glaze is optional but highly recommended—it adds a delightful tangy sweetness that complements the loaf perfectly. If you prefer a less sweet version, you can enjoy the loaf without it or sprinkle a light dusting of powdered sugar on top.
Conclusion: A Slice of Sunshine
And there you have it—your new go-to Lemon Loaf recipe that’s as delightful to bake as it is to eat! From the bright burst of lemon zest in the batter to the glossy, tangy glaze on top, this loaf is a perfect balance of sweet and citrusy goodness. It’s the kind of treat that makes any moment feel special.
Whether you’re enjoying it as a cozy weekend bake, gifting it to a friend, or serving it at your next brunch, this Lemon Loaf is sure to become a favorite in your kitchen. I hope you love it as much as I do!
If you try this recipe, let me know in the comments below! Share your favorite variations, tips, or even a picture of your masterpiece. I can’t wait to hear how it turns out—and don’t forget to grab an extra lemon, because you’ll definitely want to bake this one again. Happy baking!
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Lemon Loaf
- Total Time: 1 hour 35 mins
Description
A moist, tender lemon loaf bursting with fresh citrus flavor and topped with a tangy glaze. Perfect for tea time, dessert, or a sweet breakfast treat!
Ingredients
For the Lemon Loaf:
- 1⅓ cup all-purpose flour
- 1¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ⅔ cup sugar
- 3 eggs
- 1 cup sour cream
- 1½ tablespoons lemon zest (approximately one lemon)
- 2 tablespoons lemon juice
- 1 tablespoon lemon extract (not lemon oil!)
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon butter, melted
Instructions
1️⃣ Preheat the oven: Set your oven to 325°F (165°C). Grease a 4×8 or 5×9 inch loaf pan and set aside.
2️⃣ Mix the dry ingredients: In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
3️⃣ Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4️⃣ Add wet ingredients: Beat in the eggs, one at a time, until fully incorporated. Then mix in the sour cream, lemon zest, lemon juice, and lemon extract until smooth.
5️⃣ Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until the batter is fully combined and smooth.
6️⃣ Bake the loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool the loaf: Remove from the oven and let the loaf rest in the pan for 10 minutes. Run a butter knife along the edges to loosen it, then carefully turn it out onto a wire rack to cool completely.
8️⃣ Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth and glossy.
9️⃣ Glaze and serve: Drizzle the glaze over the cooled loaf, spreading it gently with the back of a spoon. Allow the glaze to set before slicing.
Notes
- Storage: Wrap the loaf tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature.
- Freezing: The lemon loaf freezes beautifully. Wrap it tightly (without glaze) and freeze for up to 3 months. Thaw and glaze before serving.
- Variation: Add poppy seeds for a delightful twist.
- Prep Time: 15 mins
- Cook Time: 1 hour, 20 mins
