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!
Rita
Hello Maria,
Baked this lemon loaf and all I can say is absolutely delicious .
I have tried soooo many recipes on Pinterest, but your recipe is the only fail proof for me. The only modification I would make is try 3/4 of sugar the next time. Do you think that would be a big chemical difference in the loaf altogether?
Thank you so very much!
I will be singing your praises my dear, next on my list is your lemon cookies for Easter.
Rita
Maria
Thanks so much Rita. I would probably try reducing in quarter cup increments until you get it to your liking… both taste-wise and of course texture-wise. Expect a change in the overall color, as the sugar caramelizes as it heats up and in the process turns dark. Sugar also plays a role in the moistness of the crumb. Have fun experimenting!
Ilene LoCastro
Hi Maria,
I always look at your recipes and am going to try one tonight!
I’ll let you know joe it turns out.
Thank yo for your wise advice for yummy baking!!
Ilene LoCastro, MS, LMHC
Maria
Thanks so much Ilene ♥ Enjoy!
Julie Cull
Great recipe. I’ve made it a couple of times and it always turns our great.
Maria
Thanks so much for sharing Julie!
Darryl Manco
I made this Sunday with my fresh lemons. It was a yummy treat for the family. The glaze I kept painting on every 15 min, and saved a tad to pair on each face side slice. Nice.
Maria
Thanks Darryl, glad to hear you enjoyed it!
HomesInDesert.com
So here I was with lemons galour coming from my two trees needing to use them up. I made this treat today with my fresh lemons. It is quite light, full of flavor, and the glaze I’ll do next time with a liquor to make it more decadent. I wish there was photo upload here. Ugh. Anyways, make this treat! It is easy to assemble and above all my father-in-law gave it a tasty YES.
Maria
Thanks so much! Glad you enjoyed it!
Shelby
Very happy with how these turned out! My Mom brought a 3 lb bag of lemons over for me to do as I will with them. So happy I stumbled upon this recipe! Made 1 regular loaf and 4 mini loaves.
I microwaved the butter to mostly melted, then added the milk to equal “room temperature.” Instead of chicken eggs, I used chia eggs (1 TBS chia seeds mixed with 3 TBS water till gel consistency).
Turned out phenomenal!
Thank you!
Maria
Fantastic Shelby! Thanks so much for sharing your variation with chia seeds!
Butik
I love your recipe! Since I don’t have an electric mixer, I microwave the butter for 10 seconds and the sugar I reduce to 1 cup only. Still came out so good! Thank you so much!
Maria
How wonderful Butik! Thanks so much for sharing!
Ivana
It never looks like yours but it is lovely. Thank you.
Maria
My pleasure Ivana. Thanks so much for stopping by.
Marie
Hello Maria! I just finished baking and eating your very moist and delicious lemon loaf. I had to have a second piece. It was Wonderful! Thank you! I poured on the lemon glaze and it was absorbed into the loaf without running out the bottom. I almost wish I only glazed 1/2 the loaf to test the difference. I guess I’ll have to make another batch! Its lemon season here in FL and the lemon’s are gorgeous! This was a perfect recipe to highlight the lemons. Thanks again.
Maria
My pleasure Marie! Thank so much for sharing, I appreciate it!
Torie
I made your almond biscotti last week for my husband’s birthday, his favorite cookie and my 1st attempt at biscotti. He said they were awesome and my 90 year old Italian friend Said they were the real deal! Tonight I’m making this lemon loaf with fresh blueberries I had on hand.
It’s in the oven as I write and the house smells like heaven! I’ll update how it turns out, plan to serve to my house guests when they arrive tomorrow!
Maria
How wonderful Torie! Thrilled to hear this. Thanks so much for taking the time to share, appreciate it!