Homemade Lemon Loaf
A bright and citrusy lemon loaf that tastes just like the version from your favorite coffee shop.
recipesbynani.comThere is something so comforting about a slice of lemon bread with your morning coffee. This loaf has that perfect pound cake texture that stays moist for days, and the bold lemon flavor really wakes up your taste buds.
My biggest tip for this recipe is to rub the lemon zest into the sugar before you start mixing. It releases the natural oils and makes the citrus flavor shine through so much better.
🧺 Ingredients
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar for the glaze
- 1 tablespoon fresh lemon juice for the glaze
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan.
- 2
In a small bowl, whisk together the flour, baking powder, and salt.
- 3
In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers until fragrant.
- 4
Add the softened butter to the sugar and beat until the mixture is light and fluffy.
- 5
Mix in the eggs one at a time, then add the milk and lemon juice.
- 6
Gently stir in the dry ingredients until just combined, being careful not to overmix the batter.
- 7
Pour the batter into your prepared loaf pan and smooth the top.
- 8
Bake for 45 to 50 minutes or until a toothpick comes out clean.
- 9
Let the bread cool in the pan for ten minutes before moving it to a wire rack.
- 10
Whisk the powdered sugar and lemon juice together to make a glaze, then drizzle it over the cooled loaf.
💡 Tips
Store this loaf in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap slices individually in plastic wrap and freeze them for up to one month. This bread is excellent served with a dollop of fresh whipped cream or a handful of berries.
Made this recipe? Let us know how it went.
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