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
Recipe origins
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!!!
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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!
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Amanda
I just commented on how mine collapsed while baking, but I just wanted to report back that it still tasted amazing! Would be nice to figure out how to make it perfect though if making for a gift…
Maria
Oh… fantastic Amanda! Glad you liked the taste. I am sure that by tweaking some of the ingredients, especially the flour, you should be able to get a nice tall loaf. In my other e-mail, I provided you with a link suggesting changes to make for high altitude baking. Hope that helps. Thanks for taking the time to comment, appreciate it. Have a great week-end!
Amanda
Baking this right now and about 50 minutes into it the loaf collapsed in the center. In the directions, you didn’t mention anything about adding milk into batter but I assumed I should add it since it was in the ingredients list. Also, I live at 6,000 ft and did not make any adjustments for altitude, could this be why?
Maria
Hi Amanda, Sorry to hear you are having some issues with the lemon loaf. Let me see if I can help. If you look at step 8, you will see that the milk is added while alternating with the flour. So, you did well to add it.
I am curious to know at what point of making the recipe did you added the milk and if you made any other changes…
High altitude baking can be very challenging… from what you described, the batter probably did not have enough flour. Here is a great guide that can help you with adjustments for the next time. Appreciate your comment. Let me know if there is anything else I can help you with.
Jenn
Just made this lemon loaf and it is excellent!! I did it in a convection oven at 325 for 60 mins and it came out moist and perfect! Thank you so much for sharing such a yummy recipe!
Maria
My pleasure Jenn 🙂 I am thrilled to hear that you enjoyed this lemon loaf. Appreciate you taking the time to comment ♥
Mariam
Someone has gifted me a bag of Meyer lemons. I’d like to make multiple loaves of this. Can you tell me if the recipe doubles/triples well?
Thank you in advance.
Maria
How wonderful! Unfortunately, I have never tried. That being said, I would feel comfortable doubling recipe. Perhaps one of the readers can help out. Great comment! Thanks for stopping by 🙂
Bruce
Really really delicious! Thank you!
Maria
My pleasure Bruce! Appreciate you taking the time to comment ♥ Have a wonderful weekend!
Angela Davidson- Mackay
I want to make this recipe but we are on holidays and there is no mixer here, do you think I can achieve the same results with a bowl and spoon and some elbow grease? Or would it be a waste? I made stiff peaks with egg whites by hand yesterday lol.
Maria
Great question! You will need a lot of elbow grease… that being said, if you were able to get stiff peaks from egg whites, I think you are good to go! You will definitively get all the lemony flavor… at worst, the loaf might just be a little dense, hopefully you can prove me wrong 🙂 Have a great holiday Angela!
Linda T
What is Icing sugar?
Maria
Icing sugar can also be referred to as powdered sugar or confectioners’ sugar. It is extremely finely ground sugar. Thanks for dropping by 🙂
Veronica
Wow, this is a winner, the cake was to die for. Can’t wait to bake this again and again. Thank You so much for sharing this recipe, it definitely is my all time favorite.
Maria
Fantastic Veronica! Glad to hear you enjoyed it 🙂 Thanks for taking the time to comment ♥♥♥
Majd
Thank you so much for the recipe. The loaf was moist and delicious! I added 1 cup of fresh blueberries and it was a wonderful addition. Thanks for sharing!
Maria
So happy to hear Majd! Lemons and blueberries ♥♥♥ Thanks so much for taking the time to comment 🙂
Ali
Hey! We tried this loaf this afternoon and ours came out crumbly and not very moist… I realized afterwards that I had forgotten to add the lemon zest, and I think that our convect function on our oven makes it feel hotter than it is.. Do you think that forgetting the zest contributed to the crumbly dry texture? Or do you think I just over-cooked it? My 11 year old daughter has orders for 6 loaves that she has to fill for neighbors tomorrow, and I was test-driving this recipe today to make sure it was all set to go…. :0
thank you!!
Maria
Hi Ali, I am sorry to hear this. The wrong oven temperature would definitively contribute to a dry and crumbly texture. When cooking with a convection oven, lower the heat by at least 25 degrees; and make sure to check two thirds of the way and make the necessary adjustments. Just wondering if you made any substitutions with the ingredients? I am sure these little adjustments will make a big difference. Thanks for dropping by 🙂