Lemon Loaf
Moist, buttery, and tangy lemon loaf bursting with fresh lemon zest and juice, finished with a sweet-tart lemon glaze. Cozy bakery flavor that’s perfect for breakfast, dessert, or an afternoon pick-me-up—better than store-bought when it’s warm from your oven.
Ingredients
- For the lemon loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (finely grated)
- 1 teaspoon vanilla extract
- For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment for easy release.
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy, 2–3 minutes.
- Add eggs: Beat in eggs one at a time, scraping the bowl as needed until fully combined.
- Add wet flavorings: Mix in sour cream, milk, lemon juice, lemon zest, and vanilla until smooth.
- Combine: Add the dry ingredients to the wet mixture and stir just until combined; do not overmix.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean (start checking at 45 minutes). Tent with foil if browning too quickly.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the fully cooled loaf and let set before slicing.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 25g
Tried this recipe?Let us know how it was!