This classic Lemon Loaf is made with a delicious lemon cake and then topped with a lemon glaze. Try my Lemon Pound Cake for another delicious cake with a rich, lemony flavor.
Lemon Loaf
If you are craving a refreshing dessert, this is the loaf to make! The Lemon Loaf starts with a moist lemon cake, which is then topped with an easy-to-make sweet lemon glaze. It is delicious with a cup of coffee or as an afternoon snack. When life gives you lemons, make a lemon loaf!
Lemon Loaf Ingredients
There are two parts to this recipe–the lemon loaf and the lemon glaze.
Eggs: Room-temperature eggs will give you the best results when baking this dessert.
Sour Cream: Sour cream makes this lemon loaf recipe richer and adds fat for a creamier texture.
Lemon Flavor: I used the zest of a lemon, lemon juice, and lemon extract to bring out the lemon flavor in the loaf.
Flour: Use all-purpose flour in this recipe.
Can I use Lemon Juice from a Bottle?
You could! But since you will need the lemon for the lemon zest in this recipe anyway, I would recommend using the freshly squeezed juice of a lemon. I have found that fresh lemon juice provides amazing flavor!
How to Store Lemon Loaf
This lemon loaf should be stored in an air-tight container at room temperature for 4-5 days. To freeze the loaf, first, cool and frost it, and then place it in the freezer for a couple of hours. Once frozen, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Place in a freezer-safe container, labeled and dated, for up to six months.
More Lemon Cake Recipes
Lemon Loaf
Ingredients
Lemon Loaf
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 8 ounces (about 1 cup) sour cream, room temperature
- 2 tablespoons lemon zest, about 2 lemons
- 1 tablespoon lemon juice
- 1-2 teaspoons lemon extract
- ½ cup vegetable oil
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Lemon Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons lemon juice
Instructions
Lemon Loaf
- Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan.
- In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract and beat until creamy. Slowly drizzle in oil.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.)
- Pour batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick comes out with only a few crumbs.
- Allow the loaf to cool completely (about 30 minutes).
Lemon Glaze
- In a medium bowl, combine the confectioners' sugar and lemon juice and whisk until smooth.
- Pour the glaze over the cooled loaf and serve.
Video
Notes
If you like a rich lemony flavor, you can still try the original 2 tablespoons. Â
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was found on Tiktok from @tasteandtraveler. She does not give credit for the recipe she shares, but it is directly from Averi Cooks, Best Lemon Loaf.
Question please, what type of loaf pan did you use for the loaf in the pictures; glass, dark, silicone, or etc.? Thanks much!!
Hi Mandy! It is an 8 1/2 by 4 1/2 (9×5 also works) dark metal loaf pan.
I have used several of your recipes with success. When I saw two TABLESPOONS of lemon extract I questioned it, but I trusted you and made the recipe as directed. The extract was WAY TOO MUCH (I used Watkins). Not too lemony, just tasted awful. The texture of the bread was good but IF I make it again I will start with one TEASPOON and add until it tastes right. Had to throw it away.
It’s Easter morning & I’m preparing to make this lemon loaf recipe. Your recipe calls for two TABLESPOONS of lemon extract? I believe it’s a typo so I’ll find another version of this recipe to try.
Yummm. I made it for Easter and it was a hit.
I made your Lemon Loaf today as a layer cake using two 6 inch round pans. Other than that I followed the recipe closely. My small pans baked in about 35 minutes. I did use lemon juice as required and two teaspoons of lemon extract. Oh, I forgot to mention my eggs were extra large. My cake had a nice rise, and a délicate crumb texture. I plan to tort the layers and will fill them with lemon curd. The center one will have strawberry filling. I will frost the cake with a lemon butter cream. After leveling the tops of each layer, I sampled the cake and found it to be tender, moist, and not too heavy. Delicious! Just what I was looking for. And, I think this is just the right sized cake for a party especially if you’re serving several other desserts.
Hi Amandaq and everyone,
It’s very hard for me to get sour cream ! Is there a substitute I can use please? Can I use buttermilk instead? Thanks in advance !
Hi, Juliana! I work with iambaker and am happy to help with questions. We have not tried a substitute for sour cream in this recipe, but I would recommend using Greek yogurt. However, I can’t speak for the effectiveness of it in this recipe. If you do try it, please let us know how the lemon loaf turns out. I hope this helps, and have a great day!
I love everything lemon!!! Thank you for all of your wonderful recipes 😊.
I really appreciate, you written well and helpful blog for those regarding recipe. I will follow and share these recipe related blogs.
Thank you for your recipes, Amanda! They come out perfect every time. I tried a recipe from another website that used the same ingredients as you, except for sour cream (buttermilk was used) and 3 cups of flour (instead of 1.5 cups). The lemon loaf turned out heavy and dry. I wonder if these ingredients caused it. Anyway, ill try this lemon loaf recipe soon. Thanks again!
Could I add blueberries to this?