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Lemon Loaf


Lemon Loaf



For the Loaf:

  • 1½ cups of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of unsalted butter, softened at room temperature
  • 1 cup of granulated sugar
  • 2 large eggs
  • Zest from 2 lemons (approximately 2 tablespoons)
  • ¼ cup of fresh lemon juice (about the juice of 2 lemons)
  • ½ cup of buttermilk
  • 1 teaspoon of vanilla extract

For the Lemon Glaze:

  • 1 cup of powdered sugar
  • 2-3 tablespoons of fresh lemon juice


  1. Preheat Oven and Prepare Loaf Pan:
    • Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray. Optionally, you can line the pan with parchment paper for easier removal of the loaf.
  2. Combine Dry Ingredients:
    • In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, using either a stand mixer or a hand mixer, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
  4. Incorporate Eggs and Lemon Zest:
    • Add the eggs to the creamed butter and sugar, one at a time, mixing well after each addition. Then, mix in the lemon zest until it’s evenly distributed throughout the batter.
  5. Combine Wet Ingredients:
    • In a separate bowl, whisk together the fresh lemon juice, buttermilk, and vanilla extract until well combined.
  6. Alternate Mixing Dry and Wet Ingredients:
    • With the mixer on low speed, gradually add the dry flour mixture to the wet butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix the batter.
  7. Transfer Batter to Loaf Pan and Bake:
    • Pour the prepared lemon loaf batter into the greased loaf pan, spreading it out evenly with a spatula.
    • Place the loaf pan in the preheated oven and bake for approximately 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean, with no wet batter clinging to it.
  8. Cool the Loaf:
    • Once baked, remove the lemon loaf from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully remove the loaf from the pan and allow it to cool completely on the wire rack.
  9. Prepare the Lemon Glaze:
    • In a small mixing bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth glaze consistency. Adjust the amount of lemon juice to reach your desired thickness.
  10. Glaze and Serve:
    • Once the lemon loaf has cooled completely, drizzle the lemon glaze evenly over the top of the loaf, allowing it to drip down the sides.
    • Let the glaze set for a few minutes before slicing the lemon loaf into thick slices.
    • Serve and enjoy the deliciously moist and tangy lemon loaf as a delightful treat with tea or coffee!

This lemon loaf recipe yields a wonderfully moist and flavorful loaf with a perfect balance of sweetness and tanginess from the lemon. It’s an ideal treat for any time of day!

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