Bright, zesty, and utterly comforting, this Easy Lemon Loaf Recipe is a fabulous way to brighten up any day with just a few simple ingredients. Imagine a tender, buttery loaf infused with fresh lemon zest and juice, topped with a glossy, tangy glaze that melts in your mouth. Whether you’re craving a cheerful breakfast treat or a light dessert, this Easy Lemon Loaf Recipe brings together delicate crumb and vibrant flavor in a way that feels homemade and special every time you bake it.
Ingredients You’ll Need
The magic of this Easy Lemon Loaf Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays an important role, from the all-purpose flour’s tender structure to the fresh lemons’ invigorating brightness, creating a loaf that’s perfectly balanced in both texture and taste.
- All-purpose flour: The base of our loaf, providing structure for a soft, tender crumb.
- Baking powder: Offers a light lift, giving the loaf its gentle rise.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture, ensuring a melt-in-your-mouth texture.
- Granulated sugar: Sweetens and helps create a beautiful golden crust.
- Large eggs: Bind the ingredients and add richness to the batter.
- Whole milk: Keeps the loaf soft and tender with subtle creaminess.
- Lemon zest: Packs concentrated lemon flavor and an aromatic punch in every bite.
- Fresh lemon juice: Brings bright, natural tartness that complements the sweetness.
- Vanilla extract: Adds depth and warmth to balance the citrus notes.
- Powdered sugar (for glaze): Delivers a sweet, smooth finish with a glossy shine.
How to Make Easy Lemon Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). It’s important to properly prepare your loaf pan by greasing and flouring it, or lining it with parchment paper. This step ensures that your lemon loaf will release easily and maintain its beautiful shape.
Step 2: Whisk Together Dry Ingredients
In a small bowl, mix the all-purpose flour, baking powder, and salt. This mixture will help your lemon loaf rise just right and give it the perfect texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process is key to creating a tender crumb and a deliciously moist loaf.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, ensuring they are fully incorporated for a smooth batter. Then stir in the vanilla extract, fresh lemon zest, and lemon juice, which will infuse your loaf with that signature fresh and zesty flavor.
Step 5: Combine Dry and Wet Ingredients
Add the dry ingredients gradually to the wet mixture, alternating with whole milk, beginning and ending with the flour mixture. Mix just until combined. Overmixing can make the loaf dense, so gentle folding will give you that perfect tender texture.
Step 6: Pour Batter Into Pan and Bake
Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. This ensures your lemon loaf is perfectly cooked through.
Step 7: Cool and Glaze
Allow the loaf to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. Meanwhile, mix powdered sugar with fresh lemon juice to make a smooth lemon glaze. When the loaf is fully cooled, drizzle the glaze generously over the top, letting it drip deliciously down the sides.
How to Serve Easy Lemon Loaf Recipe
Garnishes
Enhance the appeal by sprinkling extra lemon zest on top or adding thin lemon slices along the loaf’s edges. A few fresh herbs like mint or a dusting of powdered sugar can add a charming, fresh twist to each slice.
Side Dishes
This lemon loaf pairs perfectly with a cup of hot tea or freshly brewed coffee, making it a delightful breakfast or afternoon treat. For a brunch spread, serve alongside fresh berries or a light fruit salad to complement its bright flavors.
Creative Ways to Present
Try slicing the loaf and layering pieces with a smear of mascarpone cheese or whipped cream to turn it into a quick lemon dessert. Or, serve individual slices garnished with a dollop of lemon curd and a sprinkle of toasted almonds for an elegant presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to 3 days. Keeping the lemon loaf covered maintains its moisture and keeps the glaze from drying out.
Freezing
If you want to enjoy this Easy Lemon Loaf Recipe later, it freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Reheat slices gently in a microwave for about 10-15 seconds or warm them in a toaster oven. This brings back that fresh-baked softness and slightly melts the glaze, restoring its irresistible appeal.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can provide flavor, fresh lemon juice delivers a natural brightness and tang that’s hard to replicate. Using fresh lemon juice ensures your loaf has that vibrant, fresh-from-the-garden taste.
What if I don’t have whole milk?
You can substitute whole milk with any milk you have on hand, such as 2% or skim milk, but whole milk adds richness and tenderness to your loaf. For a dairy-free option, almond or oat milk works well too.
How do I know when my lemon loaf is done baking?
The best test is the toothpick method: insert a toothpick into the center of the loaf, and if it comes out clean or with just a few moist crumbs, your lemon loaf is ready to come out of the oven.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Just ensure your blend contains xanthan gum or a similar binder for the best texture.
Is it better to use grated lemon zest or bottled lemon zest?
Freshly grated lemon zest is always best as it offers more vibrant oils and natural flavor. Bottled zest tends to be drier and less aromatic, which can diminish that fresh zing in your loaf.
Final Thoughts
This Easy Lemon Loaf Recipe is truly a kitchen keeper—bright with fresh lemon flavor, tender in every bite, and simple enough to whip up anytime you want a little sunshine in your day. Give it a try soon and enjoy the cozy comfort that only a freshly baked lemon loaf can bring to your table.
Print
Easy Lemon Loaf Recipe
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Lemon Loaf is a moist, tangy sweet bread perfect for brightening up any snack time or dessert. Filled with fresh lemon zest and juice, this loaf is topped with a luscious lemon glaze for an extra burst of citrus flavor. Simple to make and baked to golden perfection, it’s an ideal treat for lemon lovers looking for a quick and delicious homemade loaf.
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 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 for bright citrus flavor.
- 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; be careful not to overmix to keep the loaf tender.
- Bake the Lemon Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few 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.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness with extra lemon juice if needed.
- Glaze the Loaf: Once the loaf is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides for added sweetness and tang.
- Serve: Slice the lemon loaf into 8-10 pieces and enjoy the moist, flavorful treat.
Notes
- Use fresh lemons for the best flavor in both zest and juice.
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter to avoid a dense loaf.
- You can substitute whole milk with buttermilk for a slightly tangier flavor.
- The glaze can be adjusted in sweetness and consistency by adding more powdered sugar or lemon juice.
- Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- This loaf can be frozen unglazed, wrapped tightly, for up to 2 months; thaw before glazing.
