This tested until perfect recipe for Lemony Lemon Loaf not only has a tender and moist crumb, but it is bursting with that tangy flavor that lemon lovers crave. You are going to love this better than Starbucks lemon bread!
I don’t know about you, but I love recipes using lots of lemons! The culinary possibilities with this humble fruit are truly endless!
We all have recipes that use some part or another of the lemon. Whether it’s the pulp, juice, zest, or peel.
It is common knowledge that you can use freshly squeezed lemon juice for many alcoholic and non-alcoholic drinks.
It is also a key ingredient in so many sweet or savory dishes. More often than not, the simple addition of lemon juice or lemon zest gives any dish that wow factor.
If you are a lemon lover, get ready for an incredible burst of freshness… you are going to love this better than Starbucks lemon loaf!
Lemon loaf ingredients
- Dry Ingredients. This consists of flour, baking powder, baking soda and salt.
- Lemon zest. A necessary ingredient when making lemon bread.
- Butter. Responsible for the tender crumb of this lovely cake.
- Sugar. When creamed with the butter, creates the perfect texture.
- Eggs. Just a couple.
- Lemon Juice. The perfect amount to contribute to a tangy loaf.
- Milk. Another essential ingredient to make a loaf with the perfect crumb.
Optional ingredients include icing sugar and lemon juice for the glaze.
As far as accessories are concerned, you need a stand mixture (or a handheld one).
You will also need a rectangular 9 x 5 (2L) loaf pan, a whisk, and a lemon zester.
Are you ready to begin!
How to make Lemon Loaf
It is important to get your pan ready before you begin so either grease and flour or spray non-stick spray in a 9 x 5 (2L) loaf pan.
Next, let’s combine the dry ingredients together. In a large bowl sift or whisk together the flour, baking powder, baking soda and salt. Set it aside while we begin the process of making the best quick bread recipe.
Place the softened butter in the bowl of a large mixing bowl of a stand mixer and with the paddle attachment, beat the butter for about 2-3 minutes on medium speed.
Slowly add the sugar slowly, in a thin stream and beat for an additional 2-3 minutes.
Scrape down the sides of the bowl and give it another whirl.
Next, add the eggs, one at a time. Once again, it is important to scrape down the sides and bottom of the bowl. This only takes a few seconds and ensures uniformity in the mixture.
At this point, notice how the mixture is thick. It will look a little different when the lemon juice is added, so don’t be shocked.
Notice how the mixture looks like curdled milk when the lemon juice is added. This is normal.
The next step is to alternate the addition of the dry ingredients and the milk. At low speed, add half of the flour, followed by half of the milk and repeat one more time.
Finally, pour into the greased pan and bake in a 350°F (175°C) preheated oven for about 60-75 minutes or until the cake tester comes out clean.
Allow to cool for at least 10 minutes before removing from the pan to cool down completely on a wire rack.
As an option, combine the ingredients to make a lemon glaze and brush over the top of the bread. For an additional lemon flavor, poke a few holes over the surface of the bread allowing the glaze to permeate the bread.
Tips
- Ensure the oven is preheated to the right temperature.
- Take out the milk, eggs and butter 30-60 minutes before starting.
- Cream the softened butter, then slowly add the sugar until light and fluffy. This step takes at least 5 minutes.
- Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
- Reduce the speed to low when adding the flour and milk. DO NOT OVERMIX.
- Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
- Make this lemon dessert your own by adding slivered almonds (½ cup) or poppy seeds (2 tablespoons).
How long does it take to soften butter? Take the butter out of the refrigerator and leave at room temperature for 30-60 minutes before starting your recipe.
How can I get the most juice out of a lemon: In order to maximize the amount of juice we can get from one lemon, we need to break down the membranes located inside the lemon. Here’s how:
- start with room temperature lemons. In a pinch, you can always microwave a lemon for 30 seconds; allow to cool down and proceed;
- place the lemon in a bowl of warm water;
- vigorously roll the lemon on the countertop for a few seconds;
- cutting the lemon lengthwise allows you to get a better grip and therefore more juice;
- use a lemon reamer or other gadget to extract more juice.
Pro Tip: Sometimes lemon loaf recipes will indicate juice from one lemon. An average lemon will provide you with about 3 tablespoons of lemon juice.
Lemon Recipes we Love
Origins of the Recipe For Lemon Loaf:
This lemon loaf cake recipe has been in my possession for well over 35 years. It’s a handwritten recipe that I have made countless times for fundraising events and church bazaars.
This easy loaf recipe is appreciated by both young and old.
You’ll get a little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture, all courtesy of this lemon bread recipe.
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this lemon loaf recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Lemon Loaf: The Best Recipe Ever!!!
Ingredients
- 2 cups all-purpose flour 284 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter softened
- 1 1/4 cup granulated sugar
- 3 eggs room temperature
- 1/2 cup lemon juice
- 1/2 cup milk room temperature
Lemon Glaze (optional):
- 1/2 cup icing sugar sifted
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
- Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
- In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
- Gradually add the sugar and continue beating for another 2-3 minutes.
- Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
- Add lemon juice (the batter will curdle).
- Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
- If using add-ins, combine gently at this point.
- Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
- Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.
Video
Notes
Tips
- Ensure oven is preheated to the right temperature.
- Take out the milk, eggs and butter 30-60 minutes before starting.
- Cream the softened butter, then slowly add the sugar until light and fluffy.This step takes at least 5 minutes.
- Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
- Reduce the speed to low when adding the flour and milk. DO NOT OVER MIX.
- Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
- Make this lemon dessert your own by adding slivered almonds (½ cup) or poppy seeds (2 tablespoons).
Nutrition
This post was originally published on February 8, 2015 and republished on March 1, 2019 with updated content, photos and a video. Thanks for watching and sharing!
Bruna Procopi
Just finished making the lemon loaf…very good and fresh. Really appreciated the step by step. Thank you..will be making it again…buonissimo.
Maria
How wonderful Bruna! Thanks so much for sharing!
nicole J
This bread is excellent! Very good lemon flavor and nice texture.
Maria
Thanks so much for taking the time to comment Nicole!
Marian
Just made this lemon loaf today
It was the BEST. Made 2 loaves and one was gone in no time!! Will make it again soon.
Thank you
Maria
My pleasure Marian! Thanks for sharing!
Rebecca Vaughn
Came across this recipe while looking for a lemon loaf recipe that would use ingredients that I had on hand (ie no yogurt, no sour cream, no buttermilk). Wanted to do some rainy day baking and use up some lemons that had just gotten blown off my tree. This one is a true gem! Moist, zesty and so flavorful. With wonderful crunchy edges and nooks and crannies that trap the glaze perfectly. The one sub I had to make since I didn’t want to leave the house, I had to use Chobani Vanilla Oat Milk instead of regular milk. Not sure if it made a difference (negatively) but the loaf was still delicious! Looking forward to trying more of your recipes, so glad I found this one!
Maria
So thrilled to read this! Thanks so much for sharing Rebecca!
Nicole
This really is the best lemon loaf recipe ever! So delicious 😋
Maria
How wonderful, Nicole! Thanks so much for taking the time to comment!
Marlene
Great receipt can I make cupcakes instead of loaf
Maria
Thanks so much Marlene! Although I have never tried it, I am sure it would work! Enjoy!
Tami
I followed the recipe exactly, and ohhhh was this delicious! So lemony and lovely that I wanted to eat the whole loaf myself, haha, but I shared, and everyone who ate some heartily approved!
Maria
How wonderful Tami! Thank you so much for sharing!
Leanne
Absolutely delish!! Thanks for a great recipe!!
Maria
Thank so much for sharing Leanne!
Jeanie Mc Charles Mulvihill
Found and made the lemon loaf today. Excellent! My go to from now on!
Maria
How wonderful Jeanie! Thanks for sharing!
Laurie S.
Can I add 1 cup of fresh blueberries to this recipe?
Maria
Thanks for your interest Laurie. I have never tried, but a few readers have, and the results were great. I would coat them with 1 tablespoon of flour to make sure they don’t sink to the bottom of the loaf. Enjoy!
Trudy
Love this recipe. Delicious!!
Maria
Thanks so much Trudy!
Daria
Well. First able it taste great. Pretty easy to make. Just follow the steps. My came a little bit dry. But I think it is because 62 minutes for baking in my oven is too much. So I think 50 minutes will be better. Also the author said to not over bit the eggs. I mixed everything with fork so maybe I over mixed it. But these are only my tips. I will try it one more time for sure. It tastes delicious with tea or coffee. Wanted to add a photo, it looks really great, but website doesn’t have this option. Thank you
Maria
Thanks so much for sharing Daria!