If you’re craving a bright, zesty dessert that feels like a sunny afternoon in every bite, this Easy Lemon Loaf Recipe is exactly what you need. Moist, tender, and bursting with fresh lemon flavor, this loaf is the perfect balance of sweet and tangy, making it an irresistible treat for any time of day. Whether you’re a seasoned baker or just starting out, this recipe’s simplicity and delightful results will quickly make it a beloved staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the foundation of any great bake, and with this Easy Lemon Loaf Recipe, you’ll find nothing complicated—just essentials that bring vibrant flavor, moist texture, and a beautiful golden crumb.
- All-purpose flour: Provides structure and tenderness, making sure your loaf holds together perfectly.
- Baking powder: Helps the loaf rise, giving it that light, fluffy texture.
- Salt: Enhances all the flavors, balancing the lemon’s brightness.
- Unsalted butter, softened: Adds rich moisture and depth, making the loaf wonderfully tender.
- Granulated sugar: Sweetens the loaf while aiding in browning for a pretty crust.
- Large eggs: Bind everything together and contribute to a delicate crumb.
- Whole milk: Keeps the loaf moist and adds a slight creaminess.
- Fresh lemon zest: Packs concentrated lemon oils for an intense, fresh citrus aroma.
- Fresh lemon juice: Provides natural tanginess that gives the loaf its signature flavor.
- Vanilla extract: Adds a warm, complementary sweetness that rounds out the lemon notes.
- Powdered sugar (for the glaze): Sweetens the topping without graininess, creating a smooth finish.
How to Make Easy Lemon Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). This ensures it’s at the perfect temperature by the time your batter is ready. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removing the loaf a breeze once baked.
Step 2: Whisk Together Dry Ingredients
In a small bowl, combine the all-purpose flour, baking powder, and salt. These staples are the backbone of your loaf’s structure, and whisking them together upfront guarantees even distribution throughout the batter.
Step 3: Cream Butter and Sugar
Using an electric mixer or sturdy whisk, beat the softened butter and granulated sugar together until they turn light and fluffy. This step is key to a tender crumb and helps trap air to make your loaf wonderfully soft.
Step 4: Add the Eggs and Flavorings
Incorporate the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, fresh lemon zest, and lemon juice. This is where your loaf starts springing to life with beautiful citrus brightness.
Step 5: Combine Wet and Dry Ingredients
Slowly add the flour mixture to the wet mixture, alternating with whole milk, beginning and ending with the flour. Mix just until combined to avoid overworking the batter, which keeps your loaf tender and soft.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached, never wet batter.
Step 7: Cool and Glaze
Let the loaf rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk powdered sugar with fresh lemon juice to create a luscious glaze that’s tangy and sweet. Drizzle this over the cooled loaf for an irresistible finish.
How to Serve Easy Lemon Loaf Recipe
Garnishes
Brighten your lemon loaf by topping with thin lemon slices, a sprinkle of extra lemon zest, or even edible flowers for a pretty touch. Fresh mint leaves also add a refreshing contrast that complements the citrus perfectly.
Side Dishes
This lemon loaf pairs beautifully with a simple cup of tea or coffee for an afternoon treat. For a more indulgent twist, serve alongside vanilla yogurt or lightly whipped cream to add some creaminess.
Creative Ways to Present
For a crowd-pleaser, slice the loaf and arrange it on a platter with fresh berries around it. You can also cut into small squares for bite-sized treats at brunches or potlucks. Wrapping slices individually in parchment paper makes for charming homemade gifts too!
Make Ahead and Storage
Storing Leftovers
Keep your lemon loaf fresh by storing it in an airtight container at room temperature for up to three days. This preserves moisture and prevents the loaf from drying out, so every slice stays as delightful as the first.
Freezing
Freeze leftover lemon loaf by wrapping it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It will keep well for up to three months. Thaw overnight in the fridge for best texture and flavor.
Reheating
Warm slices gently in the microwave for 15-20 seconds or pop them in a low-temperature oven (around 300°F) for 5-7 minutes. This brings back that fresh-baked softness and revives the lemony aroma.
FAQs
Can I use lemon juice from a bottle instead of fresh lemons?
Fresh lemon juice is best because it has a brighter, more natural flavor that really makes this loaf sing. However, in a pinch, bottled lemon juice can work—just be sure it’s pure lemon juice without added sugars or preservatives.
What if I don’t have whole milk on hand?
You can substitute whole milk with 2% or even skim milk, but the loaf may be slightly less rich. For a dairy-free option, use almond milk or another plant-based milk, though this will slightly change the texture.
How can I tell when the lemon loaf is done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If it has wet batter sticking to it, give your loaf a few more minutes in the oven and test again.
Can I make this loaf gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose blend that already contains xanthan gum or another binder. The texture might vary slightly, but it will still be delicious.
Is it possible to make mini lemon loaves using this recipe?
Absolutely. Just divide the batter evenly among mini loaf pans and reduce the baking time to about 30-40 minutes; check with a toothpick to avoid overbaking.
Final Thoughts
This Easy Lemon Loaf Recipe is such a joy to bake and enjoy—with every slice offering a bright hit of sunshine. It’s the kind of recipe you’ll want to keep on hand for last-minute guests or when you just need a little pick-me-up. Trust me, once you try it, this lemon loaf will quickly become a beloved go-to in your recipe collection. Happy baking!
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Easy Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 1 loaf (about 8-10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Lemon Loaf recipe delivers a moist and tangy cake perfect for any lemon lover. With a tender crumb infused with fresh lemon zest and juice, and topped with a smooth lemon glaze, this simple loaf cake is ideal for breakfast, dessert, or a delightful snack. The recipe is straightforward and requires basic ingredients to create a flavorful and refreshing treat.
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 all-purpose flour, baking powder, and salt. Set this mixture aside.
- Prepare the Lemon Loaf Batter: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, which typically takes about 2-3 minutes using a hand or stand mixer.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract, lemon zest, and fresh lemon juice for bright citrus flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix to maintain a tender crumb.
- Prepare to Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake the Lemon Loaf: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Loaf: Allow the loaf to cool in the pan for about 10 minutes before removing it. Then transfer it to a wire rack to cool completely to room temperature.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice a little at a time if the glaze is too thick to reach your desired dripping consistency.
- Glaze the Loaf: Once the loaf is completely cooled, drizzle the lemon glaze evenly over the top, letting it drip naturally down the sides.
- Serve: Slice the lemon loaf and enjoy it as a sweet, tangy treat any time of day!
Notes
- For extra lemon flavor, consider adding a little lemon extract along with the vanilla.
- Use room temperature ingredients for the best mixing results.
- To test doneness, insert a toothpick into the center; it should come out mostly clean but may have a few moist crumbs.
- If you prefer a denser loaf, reduce the milk slightly to 1/3 cup.
- The glaze can be adjusted thicker or thinner depending on preference by modifying the amount of lemon juice.
- Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
