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Home » Desserts » Lemon Loaf: The Best Recipe Ever!!!

Lemon Loaf: The Best Recipe Ever!!!

March 1, 2019 , Updated December 28, 2020 Maria 349 Comments

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Sliced lemon loaf on a tray.

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!

Extra Moist Lemony Lemon Loaf shown on a large serving tray.
Lemon Loaf

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 which use some part or another of the lemon. Whether it’s the pulp, juice, zest, or the peel. 

White bowl filled with lemons.

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 hand held one).

You will also need a rectangular 9 x 5 (2L) loaf pan, a whisk, and a lemon zester. 

Are you ready to begin!

A few pieces of Extra Moist Lemony Lemon Loaf are sliced on a platter.

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. 

The dry ingredients needed to make this lemon loaf recipe are in bowls, next to a whisk set on a yellow tea towel.

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.

The butter required to make this lemon loaf recipe is in the bowl of a stand mixture.

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. 

An overhead shot of an egg placed next to a stand mixture.

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.

An overhead shot of the lemon loaf batter in the bowl of the stand mixer next to a bowl of lemon juice, a lemon zester and a lemon.

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.

An overhead shot of the curdled batter after the addition of the lemon juice.

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. 

The batter for the lemon bread is in the pan ready to be baked.

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 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).

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

Italian Lemon Knot Cookies 

Italian Lemon Pastry Cream

Lemon Blueberry Scones

 Lemon Garlic Asparagus Recipe

Close up of a sliced Lemon Loaf.

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.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

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!

A few pieces of Extra Moist Lemony Lemon Loaf are sliced on a platter.

Lemon Loaf: The Best Recipe Ever!!!

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.
4.89 from 105 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 servings
Calories: 202kcal
Author: Maria Vannelli RD

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
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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.

    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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).
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 202kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 87mg | Potassium: 75mg | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.9mg
    Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

    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!

     

    Baked Goods, Breakfast and Brunch, Desserts

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Comments

    1. Laura says

      January 18, 2021 at 15:59

      5 stars
      I made this once already and it was SO good! A little disappointed I only got one piece before the dog took the rest off the counter and ate it all! He just couldn’t help himself…
      Making it again today and guarding it better this time lol.

      Reply
      • Maria says

        January 19, 2021 at 09:16

        lol… someone is happy ♥ Thanks Laura, brought a smile to my face. Enjoy!

        Reply
      • Susanne Johnson says

        January 31, 2021 at 13:38

        When did my dog move to your house…lol

        Reply
    2. stephanie says

      January 15, 2021 at 14:44

      5 stars
      I was craving a comforting lemon cake and this one hit the mark! I added some poppy seeds and a bit of Boyajian lemon oil, reduced the sugar to 1 cup and really love the finished cake. I would make it again- and will- and recommend it to anyone that loves the sweet/tart flavor of lemons in a buttery but light cake. Thank you!

      Reply
      • Maria says

        January 16, 2021 at 12:23

        Thanks so much for taking the time to share Stephanie!

        Reply
    3. Jessie says

      January 13, 2021 at 08:07

      5 stars
      This is the first time I baked a loaf from scratch. I am so happy I picked this recipe. It’s a no fail and it tastes amazing! Thank you, Maria!

      Reply
      • Maria says

        January 14, 2021 at 10:00

        My pleasure Jessie, so thrilled to read this!

        Reply
    4. Agnieszka Mardis says

      January 12, 2021 at 20:28

      5 stars
      I followed directions to a T. Lemon loaf turned out moist and delicious! I was looking for a good recipe to use up some lemons that were gifted to me from a lemon tree in Florida…this was a hit with my family!

      Reply
      • Maria says

        January 14, 2021 at 10:01

        How wonderful! I can only imagine how fragrant this lemon loaf must be with fresh lemons. Thanks for sharing.

        Reply
    5. Michelle Donovan says

      January 10, 2021 at 17:13

      5 stars
      Absolutely fantastic! I used orange zest rather than lemon because that’s what I had on hand and was wonderful! I also cut the sugar down to one cup which was perfect for us.

      Reply
      • Maria says

        January 11, 2021 at 09:36

        Fantastic Michelle! Thanks so much for sharing!

        Reply
    6. Nana says

      January 9, 2021 at 20:31

      5 stars
      Very will done came perfect

      Reply
      • Maria says

        January 9, 2021 at 23:01

        Fantastic Nana! Thanks for sharing!

        Reply
    7. Tess says

      January 9, 2021 at 19:36

      Can you make this using oranges?

      Reply
      • Maria says

        March 5, 2021 at 19:31

        Great question Tess. I have never tried but I don’t see why it shouldn’t work. Would love to hear about your results if you do decide to try it. Thanks for stopping by.

        Reply
    8. Elizabeth says

      December 30, 2020 at 16:33

      5 stars
      Love this recipe! I’ve made it a few times now and every time it’s perfect. Today I made it with unsweetened coconut milk (out of the carton) because I’m trying to eat/drink less dairy. Still worked great! didn’t rise as much as it normally does, but tastes delicious and has a great crumb.

      I also poke holes in the loaf with toothpicks when it’s right out of the oven and pour the glaze on whole warm so it soaks in. The loaf stays moist and there’s extra tang in some bites.

      Reply
      • Maria says

        December 31, 2020 at 18:33

        Thanks so much for sharing Elizabeth. SO thrilled to read this!

        Reply
    9. Regina D Flannery says

      December 17, 2020 at 10:29

      Hi Could you make this in two smaller loaf pans?

      Reply
      • Maria says

        December 17, 2020 at 10:54

        Although I have never tried it, I imagine it should work. Thanks for your interest.

        Reply
    10. Dale says

      December 13, 2020 at 16:09

      5 stars
      I had a great recipe for a lemon loaf and lost it on my last move. I know that my recipe was very similar but used shortening rather than butter. So after searching through many recipes I came across yours and sounded close so I tried it and it was as good as the recipe I had, so lemonony. I love the tart but sweet. I thoroughly enjoyed. Thanks for a great recipe, highly recommended.

      Reply
      • Maria says

        December 13, 2020 at 16:11

        So thrilled to read this! Thanks so much for sharing Dale, appreciate it!

        Reply
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    Hello and Welcome to She Loves Biscotti!
    I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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