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.
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.
I didn’t have any lemon extract or sour cream so I used 3 tablespoons of lemon juice and Greek yoghurt instead. Turned out nice and lemony and very moist. Will definitely make it again.
I made this recipe today and it turned out awful! I make lots of loafs like this and have never had one turn out like this! It was like a brick! I followed the recipe exactly….what a waste of ingredients and time. Most loafs have baking soda in them…..why not this one?
Hi Judy- This has baking powder. I’m so sorry to say, but if your loaf turned out like a brick that was either an error in the ingredients you added or over-baking. As you can see by other comments (as well as the extensive testing I do) it is a great recipe that has worked successfully. And because I am not in your kitchen with you, I wouldn’t be able to pinpoint any potential error that was made. I would hope you are able to try again and experience just how soft, moist, and delicious this Lemon Loaf is.
It turned out perfect!!! Absolutely love the flavor and consistency of the cake. Will be making again!
Trying to find a recipe to replicate Starbucks lemon loaf…firm consistency, not overly moist…
I made this lemon loaf just as is except substituted cottage cheese+lemon juice for sour cream because that’s what I had on hand. It turned out delicious, moist and like a pound cake consistency. I will make again.
I really dont like using lemon extract. Could you just increase the amount of lemon juice or zest instead?
If you’d like.
I bake my Sweet breads in 9 by 5 pans. This recipe calls for 8 1/2 x 4 1/2 pan. Now l can’t make this lemon bread.😥😥😥😥
Double the recipe and make (2) 9×5 loaves. It may just be a tad thicker.
I’ve made this Lemon Loaf several times now. ( copy cat STARBUCKS ) it turns out perfect. I’ve sprinkled blueberries and another time, raspberries. Excellent recipe.
this is FIRE AF
Why is it that we use lemon extract when we are using actual natural lemon?