Lemon Loaf

Bright, sunny and irresistibly moist lemon loaf — a simple quick bread with zesty lemon flavor, tender crumb, and a glossy lemon glaze. Perfect for breakfast, tea, or a light dessert.

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Course: Baking

Cuisine: American

Keyword: lemon loaf, lemon bread, citrus loaf, quick bread, baking, lemon glaze

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: –10 servings

Calories: 260kcal

Ingredients

1 1/2 cups 190 g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup 115 g unsalted butter, softened
3/4 cup 150 g granulated sugar
2 large eggs room temperature
1/2 cup 120 ml plain yogurt or sour cream
1/4 cup 60 ml milk
2 tbsp lemon zest from 2–3 lemons
1/3 cup 80 ml fresh lemon juice
1 tsp vanilla extract
For the glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
In a bowl whisk together 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt.
In a large bowl beat ½ cup softened butter with ¾ cup sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla and the lemon zest.
Stir in 1/3 cup fresh lemon juice to the wet mixture.
Alternate adding the dry ingredients with ½ cup yogurt and ¼ cup milk, beginning and ending with the dry ingredients; mix until just combined.
Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–55 minutes, checking at 40 minutes; a toothpick inserted should come out clean or with moist crumbs.
Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze by whisking 1 cup powdered sugar with 2–3 tbsp lemon juice until smooth; pour over the cooled loaf and allow to set before slicing.

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