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!
Adelia
This is a super recipe. I’m a native Montrealer now living in Los Angeles, and my Meyer lemon tree is in full bloom, so I tried this recipe. I’ve made maybe a half dozen lemon breads/loaves over the years, this one is THE BEST. No glaze necessary, but I’m sure it’s good too. Thank you!
Maria
So nice to virtually meet a native Montrealer ♥ Thanks so much Adelia! I can just imagine how delicious this must be with fresh lemons!
Mary
This is the best lemon loaf/cake I’ve ever made. Lovely crumb, so moist, and LOTS of lemon flavor even without the glaze. I’m so happy that I found your website. My grandmother grew up it an Italian family in the Soo until they returned to Italy when she was 13 years old, and I must say that many of your Italian recipes are so authentic. I’m always shocked by what passes for Italian on so many Italian-American websites. And the fact that you are an RD, is a bonus. Grazie mille, Maria
Maria
Thanks so much for taking the time to comment Mary! Thrilled to read you enjoyed the lemon loaf recipe.
kathleen wilkins
I don,t own a 2 litre loaf pan but I have 2 1 litre loaf pans. could i split the batter and bake for less time, or?
Maria
Thanks for your interest Kathleen. I think that should be fine. Enjoy!
Deborah
Fantastic five star recipe.
Maria
So thrilled to read this! Thanks Deborah!
Valerie DeAngelis
Very easy to follow directions.
It came out great, tastes great.
I will for sure add poppyseed next time and light lemon icing for a amazing looking dish.🤤
Maria
Thanks so much for taking the time to comment Valerie. So happy to read you enjoyed the recipe.
J J Haughton
Genuinely delish! Had a load of lemons to use up during lockdown and didn’t want any fancy recipe with buttermilk etc. This is just perfect and so so moist. The family gave rave reviews! Thank you so much.
Maria
How wonderful JJ. Thanks so much for sharing. Stay safe.
Kristie
This is the best recipe for lemon loaf. I have made it several times and each time it was met with grand reviews. It’s moist, never dry and uses fresh lemon juice as opposed to lemon extract for flavor.
Maria
I am so thrilled to read this Kristie! Thanks so much for taking the time to share, appreciate it!
JB
Absolutely delicious. My husband says it is like what Nana would make. I particularly like that it is super bright and lemony without being soaked or glazed in an lemon/sugar syrup. The pan does need to be really well greased and floured for it to come out cleanly. I am already planning on making it again.
Maria
Fantastic JB! Thank you so much for sharing!
Doug
made it
it’s great!
I found that NOT using convection baking leads to a better crust. 🙂
Maria
So thrilled to read this! Thanks for sharing Doug… that is very interesting.
Nancy
I’ve made this recipe twice now. It is so simple and comes out perfectly!
Everyone loves this light, fluffy and tangy treat!
Amazing recipe!
Thank you
Maria
How wonderful Nancy! Thanks so much for sharing!
Patti
Thank you for such a tasty lemon bread! It is what I needed, I had a huge bag of lemons and now I have a wonderful recipe. ,
Maria
How wonderful Patti! Thank you.
AJ
I used the Meyers right from our tree and thanks to you we now have our family favorite quick treat while our tree is producing! This recipe is easy and fabulous!
Maria
How wonderful to have a lemon tree! Thanks so much for sharing AJ. Enjoy!
Robert Martin
Chances are AJ does not live in Canada, or do some lemon trees grow in BC?
I plan making this loaf tomorrow. Loaf cakes are one of my faves. I generally make a cream cheese icing/condiment. I use it like putting on butter or jam, a dab for each bite. Judging by the ingredients it should be a 5 star.
Robert of Niagara- Canada
Maria
You never know Robert… my husband’s cousin has a lemon tree that he brings out in the summer; in the winter, he brings it in his house… he has had it for over 20 years and he makes limoncello with the lemons… and this is in Montreal…
Thanks so much for your comment. Have fun baking!
Mar
How fun that you have a lemon tree!
Mimi
You can’t find a yummier lemon loaf. It’s perfection!
Ciao!
Maria
SO thrilled to read this! Thanks Mimi!