Lemon Loaf Recipe
This lemon loaf is soft, buttery, and bursting with fresh lemon flavor. Finished with a thick lemon glaze, it’s the perfect bakery-style treat for breakfast, dessert, or an afternoon coffee break.
Ingredients
For the loaf
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter , at room temperature
- 2 large eggs , at room temperature
- 1/4 cup sour cream , at room temperature
- 1/4 cup milk
- 1 tsp pure vanilla extract
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
For the glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp milk
- pinch of salt
Instructions
For the loaf
- Preheat the oven to 350°F (177°C) and line an 8×4-inch loaf pan with parchment paper or grease well. Set aside.
- Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- In a stand mixer, beat the butter on high speed for 2 minutes until creamy. With the mixer running on low speed, add the eggs, one at a time, mixing well between each addition.
- Add the sour cream, vanilla extract, milk, lemon juice, and lemon zest. Mix well to combine.
- Add the all-purpose flour, baking powder, and salt to the bowl. Gently mix until the dry ingredients are fully incorporated and the batter becomes smooth and evenly combined, with no visible streaks of flour or lumps remaining. Be careful not to overmix, as this can make the final texture dense instead of soft and tender.
- Bake the loaf. Transfer the batter to the prepared loaf pan and spread it evenly. Bake at 350°F (177°C) for 45 minutes to 55 minutes, or until a knife inserted into the center comes out clean.
- Let the loaf cool. Once baked, remove the cake from the oven and place the loaf pan on a wire rack. Let the cake cool in the pan for about 1 hour to allow it to set properly. Then carefully lift the slightly warm cake out of the pan and transfer it to a wire rack or serving platter to cool completely.
- Make the glaze. Combine all the ingredients for the lemon icing in a bowl and whisk together. If the glaze seems too thick, add a teaspoon of milk until it reaches the desired consistency.
- Allow the glaze to set for a few minutes before slicing the cake and serving.
The mixture may appear slightly curdled at this stage due to the different textures blending together. Don’t worry — this is completely normal, and the batter will smooth out once the dry ingredients are added in the next step.
Notes
The secret to a thick lemon glaze - Add the lemon juice slowly! Start with about 1 tablespoon of lemon juice mixed into the powdered sugar, then continue adding a little more — about 1 teaspoon at a time — until the glaze becomes smooth and spreadable without being too runny.
Room temperature Ingredients - Room temperature butter and eggs blend much more smoothly into the batter, creating a soft, even texture and helping the cake stay tender and moist instead of dense or greasy.
Let the loaf cool completely – Make sure the lemon loaf is fully cooled before adding the glaze. If the cake is still warm, the icing will become too thin and slide right off instead of setting nicely on top.