Lemon Loaf

This lemon loaf is soft, moist, and full of bright citrus flavor, topped with a tangy glaze that brings it all together. It’s simple to make and works just as well for a weekend brunch as it does for an afternoon snack.

What sets it apart is how the lemon zest gets infused into the sugar to maximize its flavor, while the sour cream gives it a rich texture. And that lemon glaze? It’s the final touch that keeps people coming back for another slice.

Ingredients

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Lemon zest – From one fresh lemon, or 2 smaller lemons. Don’t skip on the zest, it adds so much flavor.
• Eggs
• Sour cream – Use full-fat sour cream so that it doesn’t curdle when you add the lemon juice.
• Fresh lemon juice – You’re going to need about 6 juicy lemons to get this much juice. Get the zest you need, then squeeze it for juice.
• Whole milk
• Vegetable oil
• Vanilla extract

For the Glaze:

• Powdered sugar
• Fresh lemon juice – Or to taste.

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving extra on the sides for easy lifting.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Combine the sugar and lemon zest in a large bowl. Rub them together with your fingers until the mixture is fragrant.
4. Add the eggs one at a time, beating well after each to make the mixture light and airy.
5. Stir in the sour cream, lemon juice, milk, oil, and vanilla until the batter is smooth.
6. Gently fold in the dry ingredients until just incorporated—avoid overmixing.
7. Pour the batter into the prepared pan and level the top.
8. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for 20 minutes. Then, use the parchment to lift it out and transfer to a wire rack to cool completely.
10. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the lemon juice for your desired glaze consistency.
11. Drizzle the glaze over the top once the loaf is cool. Let it set for about 30 minutes before slicing.

Step-By-Step Process

Chef Jenn’s Tips

• Don’t skip rubbing the zest into the sugar. It unlocks the best lemon flavor.
• Fresh lemon juice makes a noticeable difference; avoid bottled juice.
• Let the glaze harden before cutting for cleaner slices.
• Store any leftovers wrapped tightly or in an airtight container to keep it moist.

Recommended

Make It A Meal

Pair this loaf with brunch favorites like quiche, frittata, or a fresh salad. Add some seasonal berries and a warm drink to round out the meal.

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Storage

Keep at room temperature in a sealed container for up to 2 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap slices tightly and store for up to 3 months. Let thaw in the fridge or at room temperature before serving.

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Lemon Loaf

Chef Jenn

This moist and zesty Lemon Loaf is bursting with bright citrus flavor and topped with a sweet lemon glaze. Perfectly tender and easy to make, this bakery-style treat is ideal for brunch, dessert, or an afternoon pick-me-up. Inspired by the popular coffee shop favorite, it's a delightful balance of tangy and sweet that lemon lovers will adore.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 10 servings

Calories 423 kcal

Ingredients

  

1x2x3x

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 4 large eggs
• 1 cup sour cream
• ½ cup lemon juice
• ⅓ cup whole milk
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

For the Glaze:

• 2 ¾ cups powdered sugar
• 4 tablespoons lemon juice or to taste

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving extra on the sides for easy lifting.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Combine the sugar and lemon zest in a large bowl. Rub them together with your fingers until the mixture is fragrant.
• Add the eggs one at a time, beating well after each to make the mixture light and airy.
• Stir in the sour cream, lemon juice, milk, oil, and vanilla until the batter is smooth.
• Gently fold in the dry ingredients until just incorporated—avoid overmixing.
• Pour the batter into the prepared pan and level the top.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 20 minutes. Then, use the parchment to lift it out and transfer to a wire rack to cool completely.
• Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the lemon juice for your desired glaze consistency.
• Drizzle the glaze over the top once the loaf is cool. Let it set for about 30 minutes before slicing.

Notes

Chef Jenn’s Tips

• Don’t skip rubbing the zest into the sugar—it unlocks the best lemon flavor.
• Fresh lemon juice makes a noticeable difference—avoid bottled juice.
• Let the glaze harden before cutting for cleaner slices.
• Store any leftovers wrapped tightly or in an airtight container to keep it moist.

Nutrition

Serving: 1sliceCalories: 423kcalCarbohydrates: 70gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 89mgSodium: 254mgPotassium: 111mgFiber: 1gSugar: 54gVitamin A: 266IUVitamin C: 9mgCalcium: 74mgIron: 1mg

Keyword easy lemon cake, glazed lemon bread, lemon loaf, lemon pound cake

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