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!
Recipe
Lemon Loaf: The Best Recipe Ever!!!
Ingredients
- 2 cups all-purpose flour 284 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 3 eggs room temperature
- ½ cup lemon juice
- ½ cup milk room temperature
Lemon Glaze (optional):
- ½ cup icing sugar sifted
- ¼ 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!
DAYEON KANG
Hi can I make these into muffins? And if so is the cooking time different? Thank you!
Maria
Thanks for your interest Dayeon. Although I have never tried, you should be able to make muffins out of the batter. Yes, the time would be shortened. When the tops become firm, I would test with a wooden toothpick. Enjoy!
Sheila Ann Bendixen
I have never found a recipe that I enjoyed enough to rate! This is the BEST lemon bread I have ever tasted! I made 2 loaves and the second one was made into 4 layers and I added blueberries to it. My friend wanted lemon blueberry bread for Thanksgiving. I also added lemon frosting for the layered one and turned it in to a wonderful birthday treat!!THANK YOU for this most excellent recipe!
Maria
Thank you kindly for your kind words and for taking the time to comment. I truly appreciate it Sheila. Lemon and blueberries are such a great match!
So thrilled to read you enjoyed the recipe. Thanks again.
Jessica
Do you use real lemon juice from full lemons or do you just use the bottled stuff? 😁 wanting to make this so bad
Maria
Thanks for your interest Jessica. I use lemon juice from real lemons. Enjoy!
Rhonda Ettinger
This is the best lemon loaf I have ever had. I followed the recipe exact but at the end of cooking (60 mins) I only put half the glaze on. This is so moist and I am having with tea as I write this.
Maria
How wonderful Rhonda! Thanks so much for sharing!
Claire
Thank you for the recipe Maria, it is definitely the best lemon bread I’ve ever made!
I followed your very clear & helpful instructions exactly, the result was delicious – I like that it really does taste of lemons & it’s not overly sweet.
The only issue I had was the outside cooked more quickly than the inside, I had to cover the pan with foil for the last 10-15 mins to prevent the top from burning (I imagine my oven is responsible for that) but I enjoyed the contrast of a slightly crunchy crust and a moist inner layer. The recipe is a keeper & I will share it with my friends:)
Maria
How wonderful Claire! Thanks for taking the time to share, appreciate it.
Lee Ellis
I tried the Starbucks recipe before this one and I was disappointed.
Thanks to you I have found my favourite lemon loaf recipe and I’m sticking to it.
Incredible!!!
Maria
SO thrilled to read this! Thanks Lee!
Deanne
So yummy, I doubled the mixture made a big loaf and mini loaves. Thank you, we loved the cake and while warm added some creek yoghurt as a spread…. amazzzzing x
Maria
Such a great idea! Thanks so much for sharing Deanne!
Estee Aijian
Yes yes yes!!!!….. Maria, this lemon loaf is sensational! Divine.
I followed your directions exactly… only exception I made was I substituted strained, whole milk organic yogurt for the milk.
Glorious!! So lemony, just the right amount of sweet (I didn’t do the glaze…) I will add this recipe to my favorites!
Thank you!
Maria
How wonderful Estee! So thrilled to read this! Thanks so much for sharing.
TH
Do you think I can use Bob’s Red Mill 1 for 1 gluten free all purpose flour? will I need to adjust the baking powder & baking soda? Thank you and love all your recipes!
Maria
Thanks for your interest TH. I have never tried with GF flour. A good friend of mine follows a GF diet… she told me that as long as there are eggs in the recipe, you can get good results. Would love to hear about your experience if you do decide to try it.
Tammy Sheldon
I just made as I had extra lemons from making limoncello. Turned out quite nicely. It only took 45 minutes at 350 for me. I will make again. Thanks.
Maria
How wonderful Tammy. Thanks for sharing. I find the oven temperature variation that exists between oven models is fascinating.