The lemon loaf is a beloved baked treat known for its bright, citrusy flavor, tender crumb, and simple elegance. Originating from traditional pound cakes, this loaf has taken on a life of its own, often featured in coffee shops, family gatherings, and brunch tables worldwide. What makes it so special? The vibrant lemon flavor, the melt-in-your-mouth texture, and that dreamy sweet-tart glaze on top.
Whether you’re a seasoned baker or just dipping your toes into the kitchen, this lemon loaf offers a balance of comfort and sophistication—with a pop of sunshine in every bite.
Ingredients
For the Loaf:
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1½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¾ cup (150g) granulated sugar
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2 large eggs
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½ cup (120ml) plain Greek yogurt or sour cream
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½ cup (120ml) vegetable oil
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¼ cup (60ml) fresh lemon juice (about 2 lemons)
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1 tbsp lemon zest (zest before juicing)
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1 tsp pure vanilla extract
For the Glaze:
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1 cup (120g) powdered sugar
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2–3 tbsp fresh lemon juice
Substitutions:
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Gluten-free? Use 1:1 gluten-free flour.
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Dairy-free? Swap Greek yogurt for unsweetened almond yogurt or coconut yogurt.
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Reduced sugar? Substitute half the sugar with a sugar alternative like stevia blend.
Step-by-Step Cooking Instructions
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Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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Mix the dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Set aside.
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Whisk the wet ingredients in a large bowl: sugar, eggs, yogurt, oil, lemon juice, lemon zest, and vanilla extract until smooth.
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Combine the dry ingredients into the wet mixture. Gently fold with a spatula until just combined—do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Check at 45 minutes to avoid overbaking.
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Cool the loaf in the pan for 10 minutes, then transfer to a wire rack.
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Prepare the glaze: whisk powdered sugar with lemon juice until smooth and pourable.
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Drizzle glaze over the cooled loaf. Let set before slicing.
Common Mistakes to Avoid:
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Overmixing the batter (leads to dense loaf)
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Using bottled lemon juice instead of fresh
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Glazing while the loaf is still hot (makes it runny and uneven)
Pro Tips and Cooking Techniques
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Zest first, juice later – it’s easier to zest whole lemons than squeezed ones.
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Room temperature ingredients blend better and result in a fluffier texture.
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Use a serrated knife to slice cleanly without squishing the loaf.
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Double the glaze if you want that bakery-style sugary crust!
Recommended Tools:
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Citrus zester or microplane
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Silicone spatula
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9×5-inch nonstick loaf pan
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Wire cooling rack
Variations and Customizations
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Blueberry Lemon Loaf: Fold in 1 cup of fresh or frozen blueberries.
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Gluten-Free Version: Use a 1:1 gluten-free flour with xanthan gum.
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Vegan Version: Use flax eggs and plant-based yogurt.
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Lavender Lemon Loaf: Add 1 tsp culinary lavender for floral notes.
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Low-carb Version: Try almond flour and erythritol (texture will vary).
Serving Suggestions
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Slice and serve with a dollop of whipped cream or Greek yogurt.
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Pairs beautifully with a cup of Earl Grey tea or iced herbal lemonade.
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Garnish with fresh lemon slices, edible flowers, or a sprinkle of lemon zest.
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For brunch, serve with fresh berries or a light fruit salad.
Nutritional Information (per slice, approx. 10 servings)
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Calories: 280
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Protein: 4g
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Carbohydrates: 35g
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Sugars: 22g
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Fat: 14g
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Saturated Fat: 2g
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Fiber: 1g
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Cholesterol: 35mg
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Sodium: 180mg
Values are approximate and will vary based on substitutions.
Frequently Asked Questions (FAQs)
Can I freeze lemon loaf?
Absolutely! Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before glazing.
Why did my lemon loaf sink in the middle?
Usually due to underbaking or opening the oven door too early. Always check with a toothpick for doneness.
Can I make muffins instead of a loaf?
Yes! Pour into muffin tins and bake at 350°F for 18–22 minutes.
How do I store leftovers?
Keep in an airtight container at room temp for 3 days, or refrigerate for up to a week.
Can I add a lemon curd swirl?
Yes, drop spoonfuls of lemon curd in the batter and swirl lightly with a knife before baking.
Closing Thoughts
Whether you’re whipping this up for a cozy Sunday brunch or just need a little citrus sunshine in your day, this lemon loaf is the perfect go-to. It’s versatile, crowd-pleasing, and a little tangy treat you’ll want to bake again and again.
