There’s something magical about the bright, zesty aroma of a freshly baked lemon loaf wafting through your kitchen. This simple yet elegant treat strikes the perfect balance between sweet and tangy, making it an irresistible addition to your afternoon tea or a delightful breakfast companion.
My version of this classic keeps things wonderfully moist with a tender crumb and that unmistakable lemon flavor that shines in every bite. Finished with a glossy lemon glaze that adds an extra punch of citrus, this loaf is guaranteed to become a staple in your baking repertoire.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Perfect balance of sweet and tangy flavors
- Stays moist for days (if it lasts that long!)
- No special equipment needed – just a bowl and a loaf pan
- Versatile enough for breakfast, snack time, or dessert
Ingredients
- 1⅓ cup flour
- 1¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ⅔ cup sugar
- 3 eggs
- 1 cup sour cream
- 1½ tablespoons lemon zest (roughly the amount from one lemon)
- 2 tablespoons lemon juice
- 1 tablespoon lemon extract (not lemon oil!)
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 325°F. Grease a 4×8 inch or 5×9 inch loaf pan.
- Stir together flour, baking powder, and salt in a bowl and set aside.
- In a separate mixing bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs, sour cream, lemon zest, lemon juice, and lemon extract until well combined.
- Add the flour mixture to the wet ingredients and stir together until completely combined. Be careful not to overmix.
- Pour the batter into the greased loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let rest for 10 minutes in the pan. Then loosen the edges of the loaf from the pan with a butter knife or icing spatula, and turn the loaf onto a wire rack to cool completely.
- Combine powdered sugar, lemon juice, milk, and melted butter in a bowl. Stir until smooth and no lumps remain.
- Drizzle the glaze over the completely cooled lemon loaf, and spread with the back of a spoon. Allow the glaze to set for a few minutes, then slice and serve!
Tips & Variations
- For extra lemon flavor, poke small holes in the warm loaf and brush with 2 tablespoons lemon juice before glazing.
- Add 1 tablespoon of poppy seeds to the batter for a classic lemon-poppy seed variation.
- You can substitute Greek yogurt or sour cream for the plain yogurt.
- For a dairy-free version, use coconut oil instead of butter and dairy-free yogurt.
- Fold in ½ cup of fresh blueberries for a fruity twist.
- The loaf freezes beautifully for up to 3 months – just wrap tightly in plastic wrap and aluminum foil.
Serving Suggestions
This lemon loaf is delicious on its own, but you can elevate it by serving slices with a dollop of whipped cream and fresh berries for a light dessert. For breakfast, pair with a cup of Earl Grey tea or coffee for a perfect morning treat.
For an extra special touch, try serving with a scoop of vanilla ice cream or a spoonful of lemon curd for an indulgent dessert option that will impress guests.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The loaf will be golden brown on top when done, with a slight crack down the center.
- For the best flavor, use fresh lemons rather than bottled juice.
- Let the loaf cool completely before wrapping for storage to prevent sogginess.
FAQs
Can I make this without a stand mixer?
Absolutely! You can use a hand mixer or even mix by hand with a wooden spoon, though it will require a bit more effort to cream the butter and sugar properly.
My glaze is too thick/thin. How do I fix it?
If your glaze is too thick, add more lemon juice, a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach your desired consistency.
Can I use Meyer lemons instead of regular lemons?
Yes! Meyer lemons will give a slightly sweeter, more floral flavor to your loaf. You might want to reduce the sugar slightly since Meyer lemons are naturally sweeter.
Why did my loaf sink in the middle?
This usually happens when the loaf is underbaked or when the oven door is opened too early in the baking process. Make sure to test for doneness with a toothpick and avoid opening the oven during the first 30 minutes of baking.
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