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Best Lemon Loaf Bread

If you’ve been searching for a lemon loaf that perfectly balances sweet and tangy, your quest ends here. This moist, tender loaf delivers bright lemon flavor in every bite, thanks to fresh zest and juice in both the batter and glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Loaf:
  • 1½ cups all-purpose flour 190g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter 115g, softened
  • 1 cup granulated sugar 200g
  • 2 large eggs room temperature
  • 2 tablespoons fresh lemon zest from about 2 lemons
  • ¼ cup fresh lemon juice 60ml
  • ½ cup sour cream or plain Greek yogurt 120ml
  • 1 teaspoon vanilla extract
For the Lemon Glaze:
  • 1 cup powdered sugar sifted, 120g
  • 2-3 tablespoons fresh lemon juice

Equipment

  • 9x5-inch loaf pan
  • Medium bowl
  • Large mixing bowl
  • Whisk
  • Toothpick

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easier removal.
  2. In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until combined.
  3. In a large mixing bowl, cream ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in 2 large eggs, one at a time, then mix in 2 tablespoons fresh lemon zest, ¼ cup fresh lemon juice, ½ cup sour cream (or plain Greek yogurt), and 1 teaspoon vanilla extract. The mixture may look a bit curdled—that’s normal.
  5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan, smooth the top, and bake until a toothpick inserted in the center comes out clean with just a few moist crumbs (approximately 30 minutes).
  7. While the loaf cools, prepare the glaze by whisking 1 cup sifted powdered sugar with 2-3 tablespoons fresh lemon juice until smooth.
  8. Drizzle the tangy lemon glaze over the slightly cooled loaf. Allow the loaf to cool completely before slicing and serving.

Notes

For best results, ensure all ingredients are at room temperature to create a smooth batter. Freshly squeezed lemon juice and the zest add vibrant flavor that’s hard to beat. The loaf can be stored covered at room temperature and is delightful for breakfast, as a snack, or even as a dessert when served with mascarpone or whipped cream and fresh berries.