Lemon lovers will be in heaven for sure with this Best Lemon Loaf! This lemon bread is so tender and bursting out with just the perfect balance of lemon flavor with a luscious lemon glaze on top that is to die for!! Every single bite is glorious!
This lemon loaf tops the list of favorite lemon desserts, along with amazing Keto Fluffy Lemon Burst Mousse, these Best Lemon Bars and my Lemon Layered Pudding Cheesecake Bars! Oh lordy!! We love lemon!
Our lemon loaf is a Starbuck's Copycat by the way and if you've ever tried Starbuck's, you know how good it is! Here's my "CopyCat" Starbucks Pumpkin Pound Cake, if you're into pumpkin and Starbucks!
You can make this at home easily with no mixer, no cake mix, and you most likely have all the ingredients on hand!
Plus, if you make it at home, just think of all that money you’ll saving! Once you see how easy it is to make, you'll want to make it all the time! It's perfect all year round, but especially those spring and summer months!
This recipe is derived from my Lemon Blueberry Explosion Loaf! It's rated really high on the 5 star ratings on the blog and you will love it! All we did was leave out the blueberries, but feel free to add them for another time, if not now!
Lemon Loaf Ingredients
- Eggs
- Granulated sugar - Can use sugar free option like Lakanto
- Sour cream or Greek yogurt
- Canola oil
- Lemon zest
- Lemon extract
- All-purpose flour or Gluten-free Flour like Bob's Red Mill
- Baking powder
- Salt
like Bob's Red Mill Lemon Loaf Glaze Ingredients
- Confectioners’ sugar - or for sugar-free option use Lakanto
- Lemon juice
How to make Lemon Loaf!
Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
Whisk together the flour, baking powder, salt and set aside.
In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
Add the lemon zest, lemon extract, and whisk together well.
Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined.
Drizzle glaze over bread before slicing and serving.
More lemony desserts? Who can blame you?
Super Soft Lemon Glazed Sugar Cookies
Kick-Ass Lemon Cream Cheese Blondies
Lemon Burst Poke Cake
Luscious Lemon Sour Cream Pie
Best Lemon Loaf
Ingredients
Best Lemon Loaf
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar I used a little over ¾ cup, for sugar-free option use Lakanto Monkfruit Baking Sugar
- 1 cup sour cream or Greek yogurt I used Greek yogurt
- ½ cup oil - I used canola vegetable or grapeseed are good choices as well
- 2 tbsp lemon zest
- 2 tbsp pure lemon extract I used Nielsen-Massey
Lemon Glaze:
- ¾ cup to 1 cup confectioners' sugar or for sugar-free option, use Lakanto's Monkfruit Powdered Sugar
- 3 tablespoons lemon juice
Instructions
Lemon Loaf
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
- Whisk together the flour, baking powder, salt and set aside.
- In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
- Add the lemon zest, lemon extract, and whisk together well.
- Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
- Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
- The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
- For the glaze, in a medium bowl, combine the powdered sugar and almond milk until smooth and combined.
- Drizzle glaze over bread before slicing and serving.
Notes
Yes I think you could use vanilla for sure! Thank yo so much for trying it Anne!
This is a delicious cake. It is so easy to make. I was wondering if you could use vanilla instead of lemon for a change.
Thank you for all your wonderful recipes.
Yes I think that would be fine Anne! It sounds good to me, let us know!
Could you use vanilla to replace the lemon. I made it with the lemon and it was delicious! Not everyone likes lemon so I would like to substitute vanilla. Is that poss
That is the prettiest lemon loaf, and oh my goodness does it look delicious! So moist with the perfect amount of glaze, I'm drooling as usual!!
Ooo I love everything lemony, especially in early spring - I think it's just the perfect time. This loaf looks absolutely delicious, so refreshing and lovely. Spring vibes overload!