This lemon loaf recipe is quick, easy, and perfect for a delicious breakfast or snack. With simple ingredients and step-by-step instructions, anyone can whip up this tasty treat in no time. Lemon lovers enjoy this tasty, moist bread with a two-ingredient lemon glaze
This quick and easy lemon loaf is always a huge hit with family and friends. It really satisfies your lemon cravings. If you love lemons as much as we do, try easy lemon bars, lemon curd, and lemon cookies.
What’s In This Post
Ingredients Needed for Lemon Loaf
- All-purpose flour
- Baking powder: for some lift
- Salt: just a touch to enhance flavor
- Eggs: large and warmed to room temperature
- Milk: whole or 2%
- Vegetable oil: or canola oil
- Lemon extract
- Lemons: fresh lemon juice and zest
- Powdered sugar: also known as confectioners’ sugar
How To Make Lemon Loaf
This is the nutshell version. See the recipe card below for the full list of ingredients and full instructions.
First, whisk together the flour, baking powder, and salt in a small bowl. Then, in a large bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, lemon extract, and lemon zest.
Add the dry ingredients to the wet ingredients and mix just until combined. Pour the batter into a greased pan and bake. Let the bread cool for about 15 minutes before inverting.
Mix the powdered sugar and fresh lemon juice together. Pour the glaze over the cooled bread.
Recipe Tips
- Grease the pan well with butter or shortening, paying close attention to the corners.
- You might be tempted to use fresh lemon juice in the batter. I tried it, but it made the bread too dry. Lemon extract and lemon zest are the way to go.
- Mix the batter just until combined. Overmixing can make the bread tough or gummy.
- Don’t overbake the bread. Bake just until a toothpick inserted in the center comes out clean. Overbaking can cause a cake to be dry and the edges to brown too much.
Storage
Store it in an airtight container or zipper bag on the counter at room temperature for 3-4 days. To freeze, first cool completely, then pack it in a freezer-safe container or freezer zipper bag and freeze for up to 3 months. Thaw on the counter at room temperature.
More Quick Bread Recipes
Lemon Loaf
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk 2% or whole
- 1/2 cup vegetable oil
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon zest
Instructions
- Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan well with butter or shortening.
- Whisk together the flour, baking powder, and salt in a small bowl.
- In a large bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, lemon extract, and lemon zest. Add the dry ingredients to the wet ingredients and mix just until combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clrean. Let the bread cool for 15 minutes before inverting onto a cooling rack. Cool the bread for 2-3 hours.
- Mix the powdered sugar and 1 1/2 tablespoons of lemon juice. Add 1/4 teaspoon lemon juice at a time until you reach desired consistency. Pour the glaze over the bread and if needed gently brush the glaze over the top.
Notes
- Grease the pan well with butter or shortening, paying close attention to the corners.
- You might be tempted to use fresh lemon juice in the batter. I tried it, but it made the bread too dry. Lemon extract and lemon zest are the way to go.
- Mix the batter just until combined. Overmixing can make the bread tough or gummy.
- Don’t overbake the bread. Bake just until a toothpick inserted in the center comes out clean. Overbaking can cause a cake to be dry and edges to brown.
Teresita Elsensohn
Im grateful for the blogThanks Again Great
Beth Pierce
Thank you, Teresita!
Lavanda Michelle
Thanks so much for this amazing lemon loaf recipe, Beth! I made it yesterday and my kids absolutely loved it.
Beth Pierce
The pleasure is all mine, Lavanda Michelle!
Rhian Scammell
Lemon loaf is my absolute favourite type of cake, especially with that type of thin icing on top. This makes me want to make my own as I’ve not done a loaf before I usually do more of a round cake
Beth Pierce
Thanks, Rhian!
Melanie E
I make a lemon drizzle which is very similar to this. I must try your version as I’m sure that my son will love that too!!!!
Ambra Mills
Thank you for this yummy recipe!
This recipw was perfect for breakfast but it would make for a great afternoon treat! 🙂
Tara
I love lemon cake! What a delicious and delightful recipe…I love this in the mornings with a cup of tea.
LisaLisa
This looks so delicious, it would pair great with a cup of tea. It looks sooo moist and fresh