Let me show you how to make a simple yet delicious Lemon Loaf Recipe that’s packed with fresh, bright lemon flavor! This from-scratch loaf is made with real lemons and finished with the easiest, simple lemon glaze. It’s perfect for spring brunches, afternoon treats, or honestly...anytime you’re craving something sweet and citrusy!
If you love lemon, you’re going to adore this recipe. This lemon loaf cake is moist, tender, and packed with fresh lemon zest and juice. A light lemon icing drizzled over the top adds just the right amount of sweetness. And the best part? You can make it easily with pantry staples and a few fresh ingredients.
You may also like this Strawberry Lemon cookie recipe!
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Lemon is one of my absolute favorite ingredients to bake with, it's bright, cheery, and pairs beautifully with so many baked goods. In this lemon loaf recipe, the lemon flavor really shines thanks to using both the zest and juice. The addition of sour cream keeps the loaf incredibly moist without being heavy, creating that soft, melt-in-your-mouth texture we all love. It's truly the perfect homemade lemon loaf!
Key Ingredients & Substitutions
- Butter – Unsalted butter brings rich flavor and structure to the loaf. If you only have salted butter on hand, you can absolutely use it, just omit the added salt from the recipe.
- Sour Cream – Helps keep the lemon loaf moist and tender. You can swap it with plain Greek yogurt or even vanilla yogurt if needed.
- Fresh Lemon Juice and Zest – For the best, brightest flavor, use fresh lemons! Bottled lemon juice just doesn’t compare when you want a vibrant homemade lemon loaf.
- Milk – Helps thin out the batter slightly for the perfect texture. You can use whole, 2%, or even buttermilk.
How To Make Lemon Loaf Recipe
This Lemon Loaf Recipe comes together easily with just a few simple steps. I use an 8.5x4.5 loaf pan for this recipe, but it can be made using a few small loaf pans for gifting.
STEP 1
Preheat the oven to 350°F. Line and lightly grease an 8.5x4.5-inch loaf pan with parchment paper.
STEP 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until fluffy and lighter in color.
STEP 3
Add in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until combined. Now mix in the lemon juice just until combined.
STEP 4
With the mixer on low, add half of the flour mixture and mix until almost combined. Add in the milk and mix until just combined. Add in the remaining flour mixture and mix until fully combined. Be careful not to overmix!
STEP 5
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before icing.
💡Expert Tips
- Don’t skip the zest! Lemon zest adds so much fresh lemon flavor.
- Room temperature ingredients mix together more easily and help create a smoother batter.
- Check for doneness with a toothpick, every oven is different, and overbaking can dry it out.
- Cool completely before icing to keep the glaze from melting right off the loaf.
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📖 Recipe
Lemon Loaf Recipe
Equipment
- 1 8.5 x 4.5 loaf pan
Ingredients
Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 lemons zested
- 3 large eggs room temperature
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon juice
- ¼ cup milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Lemon Icing
- 1 cup powdered sugar
- 1 ½ tablespoons fresh lemon juice
- 2 ½ tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line and lightly grease an 8.5 x 4.5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until fluffy and lighter in color.
- Add in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until combined. Now mix in the lemon juice just until combined.
- With the mixer on low, add half of the flour mixture and mix until almost combined. Add in the milk and mix until just combined. Add in the remaining flour mixture and mix until fully combined. Be careful not to overmix!
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before icing.
Lemon Icing
- Combine the powdered sugar, lemon juice and heavy cream in a bowl. Whisk until fully combined. Spread evenly over the cooled loaf cake. Enjoy!
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