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Easy Sweet Lemon Loaf Recipes

Easy Sweet Lemon Loaf Recipes

Bright, zesty, and ultra-moist lemon loaf with a sweet-tangy glaze. Perfect for brunch or an easy dessert, this bakery-style loaf comes together quickly with simple pantry ingredients.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 0.5 cup unsalted butter, melted slightly cooled
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest about 2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tablespoons fresh lemon juice for glaze
  • 0.5 tablespoon milk add as needed for glaze consistency

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling for easy removal.
  • In a large bowl whisk flour, granulated sugar, baking powder, and salt until well combined.
  • In a separate bowl whisk eggs, melted butter, sour cream, lemon juice, lemon zest, and vanilla until smooth.
  • Add wet ingredients to dry ingredients and fold gently just until no dry streaks remain. Do not overmix.
  • Transfer batter to the prepared pan and smooth the top. Tap the pan once on the counter to release air bubbles.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 10 minutes, then lift out to a wire rack to cool for another 30 minutes before glazing.
  • Make the glaze: whisk powdered sugar with lemon juice. Add a splash of milk as needed for a thick, pourable glaze.
  • Drizzle glaze over the cooled loaf. Let set for 10 minutes, then slice and serve.

Notes

For extra lemon flavor, brush the warm loaf with 1 tablespoon lemon juice mixed with 1 tablespoon sugar before glazing. Store covered at room temperature for 2 days or refrigerate up to 5 days.