Introduction:
Lemon Loaf is a zesty, moist cake that bursts with citrus flavor. Perfect for breakfast, brunch, or dessert, this loaf cake is made with freshly squeezed lemon juice and zest, giving it a bright and refreshing flavor. Finished with a tangy lemon glaze, this homemade lemon loaf is a delicious treat for any time of day. Its tender crumb and sweet-tart balance make it a crowd-pleaser.
Inspiration Behind Lemon Loaf:
This Lemon Loaf takes inspiration from classic citrus cakes, delivering a simple yet flavorful dessert. Whether you’re a fan of the Starbucks Lemon Loaf or just love all things lemon, this homemade version hits all the right notes, offering a lighter and fresher alternative to store-bought options.
Ingredients Breakdown:
- For the Lemon Loaf:
- 1 ½ cups all-purpose flour: Provides structure and a tender crumb.
- 1 teaspoon baking powder: Ensures a light rise.
- ½ teaspoon baking soda: Helps the loaf achieve the right texture.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup granulated sugar: Sweetens the loaf and complements the lemon flavor.
- ½ cup unsalted butter (room temperature): Adds richness and moisture.
- 2 large eggs: Adds structure and richness.
- ½ cup sour cream: Keeps the loaf moist.
- 3 tablespoons lemon juice: Adds the perfect amount of tartness.
- 2 tablespoons lemon zest: Intensifies the lemon flavor.
- 1 teaspoon vanilla extract: Balances the lemon with a subtle sweetness.
- For the Lemon Glaze:
- 1 cup powdered sugar: Sweetens and thickens the glaze.
- 2-3 tablespoons fresh lemon juice: Adds a tangy citrus kick.
- 1 teaspoon lemon zest (optional): Enhances the lemon flavor in the glaze.
Step-by-Step Recipe:
- Prepare the Lemon Loaf Batter:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Bake the Lemon Loaf:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Lemon Glaze:
- While the loaf cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the amount of lemon juice to achieve your desired glaze consistency.
- Once the loaf is completely cool, drizzle the glaze over the top and garnish with extra lemon zest if desired.
Tips for the Perfect Lemon Loaf:
- Use Fresh Lemons: Fresh lemon juice and zest give the loaf its vibrant flavor—avoid using bottled lemon juice for the best results.
- Don’t Overmix: Mix the batter just until the ingredients are combined to ensure a tender texture.
- Let the Loaf Cool Before Glazing: Make sure the loaf is fully cooled before adding the glaze to prevent it from melting into the cake.
Variations and Customizations:
- Lemon Poppy Seed Loaf: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and visual contrast.
- Lemon Blueberry Loaf: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
- Gluten-Free Lemon Loaf: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Health Considerations and Nutritional Value:
While indulgent, you can make a lighter version:
- Reduce Sugar: Cut back the sugar in both the loaf and glaze for a less sweet option.
- Dairy-Free: Use plant-based butter and a dairy-free yogurt in place of sour cream for a dairy-free alternative.
FAQ:
- Can I make this loaf ahead of time?
Yes! The lemon flavor intensifies as it sits. You can make the loaf a day ahead and store it at room temperature. - How should I store leftover Lemon Loaf?
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. - Can I freeze Lemon Loaf?
Yes, the loaf can be frozen. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Glaze after thawing.
Lemon Loaf
Lemon Loaf is a moist and tangy citrus cake topped with a sweet lemon glaze, perfect for lemon lovers. This easy recipe brings all the zesty flavors right to your kitchen!
Ingredients
Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted and at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream or buttermilk
Lemon Icing
- 1 cup powdered sugar add more until desired consistency is reached
- 1 tablespoon lemon juice
- 1-2 tablespoons cream or milk adjust as needed for consistency
Instructions
Lemon Loaf
- Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper.
- In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside.
- In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes the bread more fluffy.
- Add the melted butter and the oil. Mix to incorporate.
- Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.
- Add in the sour cream and mix well.
- Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix. Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.
- Pour the mixture into the prepared loaf pan.
- Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.
- Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together
Lemon Icing
- In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
- Remove the cooled loaf from the pan and drizzle or pour over top.
Notes
- Store in an airtight container at room temperature for up to 3-4 days.
- Melt butter in the microwave then let it cool for a few minutes before adding to the batter.
- The original recipe used buttermilk, but I adjusted and now use sour cream instead. It provides more moisture, preventing the bread from turning out dry.
- This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but will need to adjust the time and temperature. It would also result in a thicker loaf and you risk losing moisture.
- This recipe was updated in May 2022 when we adjusted a few ingredients and swapped out buttermilk for sour cream, reduced the butter and added oil. This adds more moisture to the bread.
- If you preferred the old recipe – use ½ cup buttermilk instead of sour cream, omit the oil and add an additional ¼ cup of melted butter, and reduce the amount of baking powder and vanilla to ½ teaspoon each. Bake in an 8.5×4.5 loaf pan.
Carbohydrates: 59g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 101mg
Sodium: 139mg
Potassium: 131mg
Fiber: 1g
Sugar: 41g
Vitamin A: 537IU
Vitamin C: 3mg
Calcium: 56mg
Iron: 1mg