Sweet Lemon Loaf Recipe

Looking for a dessert that’s bursting with bright, citrusy flavor and perfect for any time of day? This sweet lemon loaf recipe is your answer! With its tender crumb, tangy lemon glaze, and refreshing zest, this loaf is a crowd-pleaser for breakfast, brunch, or afternoon tea. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow, budget-friendly, and uses pantry staples. Plus, it’s versatile—enjoy it as a gluten-free treat, or customize it with your favorite add-ins! This recipe has been my go-to for years, inspired by sunny summer days and my grandmother’s love for citrus desserts. Naturally vegetarian and easily adaptable for dairy-free diets, this lemon loaf is sure to become a staple in your kitchen. Let’s dive into how to make this delightful treat!

Ingredients

Here’s everything you’ll need to create a perfectly moist and zesty sweet lemon loaf:

• Main Ingredients:
  • 1 ½ cups all-purpose flour (or gluten-free 1:1 baking flour for a gluten-free option)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened (or coconut oil for a dairy-free version)
  • 1 cup granulated sugar
  • 2 large eggs
  • ⅓ cup fresh lemon juice (or bottled lemon juice, see notes below)
  • 2 tbsp lemon zest (from 2-3 lemons)
  • ½ cup sour cream (or Greek yogurt; use plant-based yogurt for dairy-free)
  • 1 tsp vanilla extract
• Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional, for extra zing)

How to Make Sweet Lemon Loaf

Follow these simple steps to create a bakery-worthy sweet lemon loaf at home:

1. Preheat the oven: Set your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper for easy removal and grease with butter or nonstick spray.
2. Mix dry ingredients: Combine the flour, baking soda, salt, baking powder, and a medium bowl and whisk to combine.
3. Cream the butter and sugar: Beat the butter and sugar in a large basin for two to three minutes or until light and fluffy, using a hand mixer or stand mixer.
4. Add wet ingredients: Add the lemon juice, lemon zest, and vanilla essence after beating in the eggs one at a time. The mixture may look slightly curdled—this is normal due to the lemon juice.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the sour cream. The dry components should be used first and last. In order to prevent a dense loaf, mix only until mixed.
6. Bake the loaf: After the loaf pan is ready, pour the batter into it and level the top. A toothpick inserted in the center should come out clean after 45 to 55 minutes of baking. After 40 minutes, cover with foil if the top browns too soon.
7. Cool and glaze: After 10 minutes of cooling in the pan, move the loaf to a wire rack to finish cooling. Drizzle with lemon glaze (see below) once cooled.

How to Make Lemon Glaze for Loaf Cake

A glossy lemon glaze takes this sweet lemon loaf to the next level. Here’s how to make it:

1. Mix the lemon juice and powdered sugar in a small bowl until smooth. Start with 2 tablespoons of lemon juice and add more for a thinner glaze.
2. For extra flavor, stir in lemon zest. This adds a vibrant, citrusy punch.
3. Drizzle the glaze over the cooled loaf, letting it drip down the sides for a beautiful presentation. Allow the glaze to set for 15 minutes before slicing.

Pro tip: If you prefer a thicker glaze, reduce the lemon juice to 1 ½ tablespoons. For a thinner, more translucent glaze, increase to 3 tablespoons.

What Makes Lemon Loaf Moist

The secret to a moist lemon loaf lies in a few key ingredients and techniques:

• Fat content: Using butter or sour cream (or yogurt) adds richness and moisture. These ingredients create a tender crumb that stays soft for days.
• Lemon juice: The acidity in lemon juice tenderizes the gluten in the flour, preventing a tough texture.
• Don’t overmix: Overmixing the batter can lead to a dense, dry loaf. Just combine the components by mixing them.
• Proper baking time: Overbaking dries out the loaf. Check for doneness with a toothpick at the 45-minute mark to avoid overcooking.

For extra moisture, brush the warm loaf with a simple syrup made of equal parts lemon juice and sugar before adding the glaze.

Can You Freeze Lemon Loaf

Yes, you can freeze a lemon loaf to enjoy later! Here’s how:

• Without glaze: Wrap the cooled, unglazed loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. For up to three months, freeze..
• With glaze: If already glazed, wrap the loaf in plastic wrap and foil to prevent freezer burn. The glaze may become slightly sticky when thawed, but the flavor remains intact.
• Thawing: Thaw the loaf in the refrigerator overnight or at room temperature for a few hours. Add fresh glaze after thawing for a vibrant finish.

Portion the loaf into slices before freezing for grab-and-go servings!

Can You Use Bottled Lemon Juice in Lemon Loaf

While fresh lemon juice is ideal for its bright, natural flavor, bottled lemon juice can work in a pinch. Here’s what to know:

• Flavor difference: Bottled juice lacks the fresh, zesty complexity of freshly squeezed lemons. If using bottled, opt for 100% pure lemon juice without additives.
• Zest substitute: Since bottled juice doesn’t come with zest, add ½ tsp of lemon extract or increase the bottled juice to ½ cup to boost flavor.
• Acidity balance: Bottled juice is consistent in acidity, which can help with baking consistency, but taste the batter and adjust sugar if it feels too tart.

For the best results, use fresh lemons for both juice and zest whenever possible.

How to Keep Lemon Loaf from Sinking

A sunken lemon loaf can be disappointing, but these tips will help you achieve a perfect rise:

• Proper leavening: Ensure your baking powder and baking soda are fresh. Test by mixing a pinch with hot water and vinegar; it should fizz.
• Room-temperature ingredients: Cold eggs or butter can cause uneven baking. Let them sit at room temperature for 30 minutes before mixing.
• Don’t overmix: Overmixing deflates the batter, reducing rise. Mix just until no flour streaks remain.
• Oven temperature: Use an oven thermometer to confirm 350°F. A too-hot oven can cause the loaf to rise quickly and collapse.
• Avoid opening the oven: Opening the door mid-bake can cause a temperature drop, leading to sinking.

What Flour Is Best for Lemon Loaf

The choice of flour impacts the texture of your sweet lemon loaf:

• All-purpose flour: The go-to choice for a balanced, tender crumb. It’s widely available and works well for most bakers.
• Cake flour: For an extra-light, delicate texture, use cake flour. It has a lower protein content, resulting in a softer loaf.
• Gluten-free flour: A 1:1 gluten-free baking flour blend (like Bob’s Red Mill) works perfectly for gluten-sensitive eaters. Ensure it contains xanthan gum for structure.
• Whole wheat flour: For a heartier loaf, use half whole wheat and half all-purpose flour to maintain tenderness.

Avoid self-rising flour, as it contains leavening agents that can throw off the recipe’s balance.

Can You Make Lemon Loaf Without Yogurt

Yes, you can make a delicious lemon loaf without yogurt! Here are some substitutes for the sour cream or yogurt in this recipe:

• Sour cream: As used in this recipe, it’s a 1:1 substitute for yogurt and adds similar moisture and tang.
• Buttermilk: Use ½ cup buttermilk for a slightly tangier flavor and moist texture.
• Applesauce: For a lower-fat option, use unsweetened applesauce. It adds moisture but may slightly alter the flavor.
• Plant-based yogurt: For dairy-free diets, coconut or almond yogurt works well.
• Milk with lemon juice: Mix ½ cup milk with 1 tsp lemon juice and let sit for 5 minutes to mimic yogurt’s acidity.

Each substitute slightly alters the texture, so choose one based on your dietary needs and taste preferences.

How Long to Bake Lemon Loaf

Baking time for a sweet lemon loaf depends on your oven and pan size:

• Standard 9×5-inch loaf pan: Bake at 350°F (175°C) for 45-55 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
• Smaller pans: For 8×4-inch pans, reduce baking time to 40-50 minutes.
• Oven variations: Convection ovens may bake faster, so start checking at 40 minutes.
• High altitude: Increase baking time by 5-10 minutes and reduce baking powder by ⅛ tsp to prevent over-rising.

Cover with foil if the top browns too quickly to ensure even baking.

Is Lemon Loaf the Same as Lemon Pound Cake

While similar, lemon loaf and lemon pound cake have distinct differences:

• Texture: Lemon loaf is lighter and fluffier, thanks to leavening agents like baking powder. Pound cake is denser, relying on a higher ratio of butter, sugar, eggs, and flour.
• Ingredients: Pound cake traditionally uses equal parts of its core ingredients (hence the name), while lemon loaf often incorporates sour cream or yogurt for moisture.
• Presentation: A lemon loaf is typically baked in a loaf pan and glazed, while a pound cake may be baked in a bundt pan and served plain or dusted with powdered sugar.
• Flavor: Both feature lemon, but a loaf emphasizes a brighter, zestier profile, while pound cake is richer and butterier.

This sweet lemon loaf recipe leans toward the lighter, more versatile loaf style.

Nutrition Information

Per serving (based on 10 slices):

• Calories: 280 kcal
• Protein: 5g
• Carbs: 38g
• Fat: 12g

Final Thoughts

This sweet lemon loaf recipe is a must-try for anyone craving a bright, zesty dessert that’s easy to make and endlessly versatile. With its moist, tender crumb and tangy lemon glaze, it’s perfect for breakfast, dessert, or a cozy afternoon snack. Whether you’re using fresh or bottled lemon juice, customizing it with add-ins like blueberries, or adapting it for dietary needs, this loaf delivers flavor and simplicity. Plus, with tips for freezing, storing, and preventing common baking mishaps, you’ll be whipping up bakery-quality results in no time. Try this recipe today and let the refreshing taste of lemon brighten your day—your family and friends will thank you for it!

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