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!
JS
Just made it & loved it. The texture is brilliant. Just a beautiful creation. Thank you for you website and the love you put into it. Much love and good things spread across the world this way. Many smiles.
Maria
Thank you so much for your kind words JS. I truly appreciate it!
Carolyn G
Made this earlier today with gluten free flour- so delicious! I found this to be more of a cake type of loaf but it was unbelievable moist, light, and just the perfect amount of sweet and tart. I did the following modifications: I used 1/4C evaporated milk and 1/4 water for the milk, decreased the sugar to 3/4 C, and did a 1/4c lemon juice and 1/4c sugar glaze. It turned out perfect. Baked 350 for 55 mins. 100% will make again and would recommend this recipe.
Maria
Thanks so much for sharing Carolyn. I am sure other readers will appreciate this!
Marissa
I haven’t tasted it yet! But I just baked this using a dark loaf pan. I even turned down the oven to 340 F and it still baked in 50 minutes. I checked it at 45 and wasn’t quite done. Just wanted to encourage other folks to do the same if using a dark pan. I do have an in-oven thermometer so I know my temp was on point.
Maria
Thanks for sharing Marissa. You are right, the type of pans can potentially affect the final baking time.
Michelle
Hi! Because I hate eggs with the passion of a thousand suns, I was eager to try my own vegan(ish) experiments with this recipe.
I used:
Almond milk instead of milk
1/4 cup silken tofu, pureed, instead of each egg– so 1/2 cup total
Only 1 cup of sugar
I did use real butter.
Baked in a metal pan for 50 minutes.
And despite my loved ones’ EXTREME skepticism…it turned out… GREAT!!!!
Thank you so much! This recipe is wonderful! I am thrilled with the lemony flavor and moist texture! Joy!!!!!!
Maria
Amazing Michelle! This will be so helpful for the readers that can’t/don’t want to use eggs.
Thanks so much for taking the time to share this wonderful variation! I truly appreciate it!
Michelle
Happy to. Apparently, after much research, the best egg substitute out there for baking is aquafaba (the liquid from a can of chickpeas— 3 tablespoons per egg). It supposedly has the best moisture and binding qualities.
Haven’t tried it yet, but just an fyi for your readers.
M
Maria
Yes, although some controversy with aquafaba. There is always the option of using ground flax or chia seeds with water.
Cassandra
Recipe doesn’t mention specific use of pan. Not sure if that matters. But I used a metal pan. The bottoms and sides were too chewy. Inside was nice and soft. I even had to take it out after 45 min or else it would have been way too dry. Overall OK recipe, would not try again.
Maria
Interesting point Cassandra, thanks for sharing. I use a glass pan.
I did a little bit of research and according to an article I found in Fine Cooking, it does affect cooking times and crustiness.
I would also like to add that sometimes what we set the oven temperature to is not necessarily the actual oven temperature. It has been my experience that with time, some ovens need to be re-calibrated. One way to check this is to place an oven thermometer in the stove. Thanks again for the feedback.
John Thompson
I have made this recipe several times and it is the best !! For a change\upgrade I added some fresh blueberries ; awesome !! Thanks!!
Maria
Thanks so much for taking the time to comment, appreciate it, John!
Blanca Aquino
Perfect and practical
Maria
Thanks so much Blanca!
Sentha Roga
Made this today for the first time with rice bran oil, cut the sugar by a quarter and added extra lemon zest. Super easy to dump-and-mix. Baked for 60 minutes@ 170 C fan forced in a lined round cake pan. Turned out perfect. Partner and I devoured half the cake in the first sitting. Love the gentle crunch of the crust and the just set crumb on the inside. New favourite cake recipe. Thank you!
Maria
Thanks so much for sharing Sentha! Love this!
Ellie
Hi, you say to use 2 cups of flour but then say 284g. 2 cups of flour is only 240g. Which should measurment should we follow? The grams or the cups?
Maria
Thanks so much for your interest Ellie. As you probably know, everyone measures flour differently, that is why I started including the weight of flour in my recipes. What is even more interesting to me is that the “standard” weight of 1 cup of all-purpose flour also varies depending of the source. The baking conversion chart I follow is that by Cook’s Illustrated. Here is the link: https://www.cooksillustrated.com/how_tos/5490-baking-conversion-chart
Lydia
Good bakers prefer weight measurements because it’s hard to go wrong. A bag of flour can be very tightly packed and if you just scoop out a cup of flour the measurement can defer every time. I remember one of the chefs at a baking class I went to used a whisk and tossed the flour in the bag and then scooped it out. Baking is very precise. Now, I always do that when the recipes calls for measurement in cups.
Maria
Thanks Lydia.
Lori
Hi I just made this today and I added more zest than the recipe requires but followed the rest down to the T. I wasn’t sure about my oven temperature but I baked it at 350f for 55mins. It smelled so good and tasted delicious. I brushed it with some glaze too. My only issue with this is that it came out a little dry? I was hoping the glaze would help but the entirety of the loaf is a little dry. I dont think I over mixed it, or perhaps I did. Not really sure what else I couldve done to make it moist.
Maria
Hi Lori, I’m guessing it’s the oven temperature. Do you have an oven thermometer so that you can actually validate the temperature of the oven? It sometimes happens that the actual temperature in the oven is not the same as the one we set on the dial. Perhaps your oven is overheating?