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!
Lil
I just made this tonight,Its so delicious!
Maria
How wonderful Lil! Thanks so much for taking the time to comment, appreciate it!
Letitua
This is a wonderful recipe, especially if you have access to lots of fresh lemons! Definitely be sure to drench it in the lemon glaze; people who’ve tried it with and without the glaze all preferred it with the glaze.
Maria
Thanks so much for sharing Letitua.
Tracy
I’m so excited to try this recipe. Can it be made in advance and frozen for parties? And can I use shaped molds? I have an End of the Season party coming up and a cute gingerbread man mold I would like to use to make individual servings for my 30+ guests. Hoping to get a leg up on the prep this week.Thanks!
Maria
Yes, this lemon loaf freezes well without the lemon glaze. What a wonderful idea. I have never tried baking it in a mold but I don’t see why it shouldn’t work. Have fun baking!
Anne
This is truly THE BEST lemon bread ever!! So moist and flavourful. I grated up about a cup of fresh zucchini, then folded it and a cup or so of frozen blueberries into the batter. The result is astounding.
Maria
Thanks so much Anne! Love your variation to this lemon loaf, sounds delicious! Thanks for taking the time to comment, appreciate it!
Cath
What I have started to do with my lemon zest is to rub the zest with my fingers into the sugar prior to assembling the recipe. You can smell the lemon immediately and I find that the zest is evenly distributed throughout the batter.
My husband says that nothing can taste too lemony.
Maria
Thanks Cath. That is such a great suggestion! I agree, this added step definitively increases the lemony taste of this lemon loaf. Thanks so much for taking the time to comment, appreciate it.
Mpishi
Does the Lemon Loaf in the first photo have the glaze or not? Is the glaze thin so that it soaks into the loaf with just a bit of a sheen left behind, or is it visibly white, more like an icing? Thanks.
Maria
Yes, the glaze is so thin that it soaks into the lemon loaf. If you prefer, you can also make a thicker glaze by increasing the amount of icing sugar until you get the consistency you like. Thanks so much for stopping by, appreciate it!
Mpishi
Thanks. Didn’t want an icing-like glaze, but just what you described. Tried it. LOVE IT! Truly the best lemon recipe ever.
Maria
Wonderful! Thrilled to hear this. Thanks for sharing, appreciate it!
christina
i have made your lemon loaf, i added raspberries [froven] at the end of mixing, it was soooo yummy, this has become one of my favorite recipes filed in my families favorites, thank you so much for sharing this blessings
Maria
What a wonderful variation Christina! Thanks so much for sharing, appreciate it!
Judy Kagan
My 7 year old grandson and I made this recipe. I have a Eureka lemon tree (San Francisco area) with so many lemons I am always giving them away. My grandson loves using the lemon squeezer and zester after picking the lemons! The loaf was moist and delicious with the perfect amount of zip so we used it as a birthday cake for my 75th last week. Everyone loved it. Now I am going to make it in a paper pan to ship to my aunt in Chicago for her 95th birthday along with a few lemons. The gift keeps on giving. Thank you so much!
Maria
Happy Birthday Judy ♥ How wonderful to bake with your grandson. And Happy 95th Birthday to your aunt. Thanks so much for taking the time to write this beautiful comment, appreciate it.
John Thompson
Hello Maria,
This is the best lemon loaf ever! I have made it several times and it doesn’t last longer than it takes to cool completely. Many many compiments ! Thank-you so much!!
Maria
Amazing John! Thanks so much for taking the time to comment, appreciate it!
Sharon
I made this last weekend and it is delicious! I am a huge lemon lover and wondered if this would be tangy enough for my tastebuds. I am happy to say that it is absolutely terrific. Thanks for sharing this lovely recipe with the lemon lover’s of the world like me.
Maria
Sharon, I am thrilled to hear you enjoyed this lemon loaf. I agree, this is the perfect recipe for lemon lovers. Thanks so much for taking the time to comment, appreciate it!
Cheska
Excellent! I made cupcakes instead, and glazed with just half the amount of glaze. Beautiful lemon and butter flavor, and they were all gone after sharing with work. I was able create 24 cupcakes by baking @350 for 12 minutes. This recipe is a winner 🙂
Maria
What a great idea Cheska! I am thrilled to hear you enjoyed the lemon loaf. Thanks so much for taking the time to share, appreciate it!