Easy Lemon Loaf Recipe
There’s something undeniably joyful about slicing into a fresh, homemade Easy Lemon Loaf — the golden crust, the bright lemon aroma, and that irresistible sweet-tart glaze. This recipe is the ultimate pick-me-up for any time of year, and it’s perfect for breakfast, brunch, or a sunny afternoon treat. Whether you’re a seasoned baker or just starting out, this Easy Lemon Loaf delivers maximum flavor with minimal fuss, and it’s sure to become a favorite for anyone who loves zesty, citrus-forward desserts.
Ingredients You’ll Need
The magic of an Easy Lemon Loaf comes from simple, pantry-friendly ingredients that work together to create a tender, moist crumb and vibrant lemon flavor. Each component has a purpose, so let’s celebrate every one!
- All-purpose flour: The sturdy base that gives your loaf structure without making it dense.
- Baking powder & baking soda: A dynamic duo ensuring your loaf rises beautifully and stays light.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Granulated sugar: Sweetens the loaf and helps keep it moist.
- Unsalted butter (softened): Adds richness and a tender crumb; make sure it’s soft for easy creaming!
- Large eggs: Bind the ingredients and contribute to that gorgeous golden color.
- Sour cream: The secret to an ultra-moist, slightly tangy loaf.
- Milk: Lightens the batter and gives the loaf a soft texture.
- Fresh lemon juice: Brings the signature bright, zippy citrus punch.
- Lemon zest: Packs in even more lemon flavor—don’t skip this for maximum zing!
- Vanilla extract: Adds warmth and depth, rounding out the lemon beautifully.
- Powdered sugar (for glaze): Creates that glossy, sweet finish on top.
- More fresh lemon juice (for glaze): Intensifies the citrus in every bite.
How to Make Easy Lemon Loaf
Step 1: Prep Your Pan and Oven
Start by setting your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, making sure there’s some overhang for easy lifting. This simple step ensures your Easy Lemon Loaf releases effortlessly and bakes evenly every time.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only combines these essentials but also aerates the flour, setting the stage for a light, delicate crumb.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy. This step is crucial—creaming incorporates air, which helps your loaf rise and gives it that bakery-style texture.
Step 4: Add Eggs and Wet Ingredients
Add the eggs one at a time, beating well after each addition. Then stir in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract. The sour cream and milk keep the crumb ultra-moist, while the lemon juice and zest bring that unmistakable zing.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps your Easy Lemon Loaf tender and prevents it from getting tough.
Step 6: Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This cooling time helps the loaf set and makes slicing easier.
Step 7: Glaze and Finish
Whisk together the powdered sugar and lemon juice to make a smooth glaze. Drizzle it generously over the cooled loaf, letting it cascade down the sides. The glaze adds a sweet, tangy finish and that signature shine Easy Lemon Loaf is known for.
How to Serve Easy Lemon Loaf
Garnishes
A classic lemon glaze is always a hit, but you can take your Easy Lemon Loaf up a notch with a sprinkle of extra lemon zest, a handful of fresh berries, or even a dusting of powdered sugar for a bakery-style look. Thin lemon slices or candied lemon peel make a striking, elegant touch if you’re serving guests.
Side Dishes
Pair your Easy Lemon Loaf with a dollop of whipped cream or a scoop of vanilla yogurt for a delightful breakfast or brunch. For a more indulgent treat, serve alongside a fresh fruit salad or a berry compote—the tartness of the fruit contrasts beautifully with the sweet, citrusy loaf.
Creative Ways to Present
Slice the loaf thickly and toast it lightly for a warm, comforting snack, or cut it into cubes for a dessert trifle layered with lemon curd and berries. For a party-ready presentation, serve mini slices on a platter with toothpicks or wrap individual pieces in parchment for a sweet, portable gift.
Make Ahead and Storage
Storing Leftovers
To keep your Easy Lemon Loaf tasting fresh, store any leftovers in an airtight container at room temperature for up to three days. This helps lock in moisture and keeps the loaf from drying out—if anything, it tastes even better the next day as the flavors meld!
Freezing
Easy Lemon Loaf freezes beautifully. Simply wrap the cooled, unglazed loaf tightly in plastic wrap and then in aluminum foil. It’ll keep in the freezer for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge, then glaze before serving for that “just baked” appeal.
Reheating
To warm up a slice, pop it in the microwave for 10–15 seconds or toast it gently in a toaster oven. This revives the soft crumb and brings out the lemony aroma—perfect for a cozy afternoon treat or breakfast on the go.
FAQs
Can I add mix-ins like blueberries or poppy seeds?
Absolutely! Blueberries add juicy bursts of flavor, while poppy seeds bring a pleasant crunch. Gently fold up to 1 cup of fresh or frozen blueberries (tossed in a bit of flour) or 1–2 tablespoons of poppy seeds into the batter before baking for a fun twist on the classic Easy Lemon Loaf.
What if I don’t have sour cream?
No worries! You can substitute plain Greek yogurt or even regular yogurt for the sour cream. Both options keep the loaf moist and add a slight tang, maintaining the spirit of the original recipe.
How do I know when the loaf is done?
Insert a toothpick or thin skewer into the center of the loaf; if it comes out clean or with just a few moist crumbs, your Easy Lemon Loaf is ready. If you notice any wet batter, give it a few more minutes and check again.
Can I double the recipe?
Yes! If you need to make two loaves, simply double all the ingredients and divide the batter evenly between two pans. Watch the baking time, as multiple loaves may need a few extra minutes in the oven.
Is it possible to make this recipe gluten-free?
You can swap in your favorite 1:1 gluten-free baking flour for the all-purpose flour. Just be sure it includes xanthan gum or a similar binder for the best texture. The result is a gluten-free Easy Lemon Loaf that’s just as moist and flavorful.
Final Thoughts
If you’re looking for a sweet, sunny treat that’s as easy as it is impressive, this Easy Lemon Loaf is the recipe to try. It’s bright, moist, and versatile—perfect for sharing with friends or savoring with a cup of tea. Give it a go, and don’t be surprised if it quickly becomes your go-to lemon dessert!
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Easy Lemon Loaf Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This Easy Lemon Loaf is a delightful quick bread packed with fresh lemon flavor, perfect for a refreshing dessert or a sweet snack. With a moist crumb and a tangy lemon glaze, it’s simple to prepare and sure to impress.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- ½ cup unsalted butter (softened)
- 2 large eggs
- ¼ cup sour cream
- ¼ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Prepare the Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition for proper emulsification and texture.
- Mix Wet Ingredients: Stir in sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract into the wet mixture until everything is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing and maintaining a tender texture.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smooth the top evenly, and bake for 45–55 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for best slicing results.
- Prepare Lemon Glaze: Whisk powdered sugar with 1–2 tablespoons fresh lemon juice until smooth and drizzle it over the cooled loaf to add a sweet and tangy finishing touch.
Notes
- For extra lemon flavor, brush the warm loaf with lemon syrup made by simmering equal parts sugar and lemon juice.
- Optional additions include folding in poppy seeds or blueberries for a tasty variation.
- Store the loaf in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
