This Glazed Lemon Loaf is bursting with bright lemon flavor, incredibly moist, and topped with a sweet and tangy glaze. Perfect for breakfast, brunch, or dessert, this homemade lemon loaf is easy to make and pairs wonderfully with a cup of coffee or tea. If you love a citrusy, melt-in-your-mouth treat, this is the recipe for you!
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Serving Size: 1 slice
- Servings: 8-10 slices
Ingredients
For the Lemon Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for extra flavor)
Instructions
Making the Lemon Loaf:
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk together the sugar, melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Incorporate dry ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
- Transfer to loaf pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the loaf is completely cooled, drizzle the glaze over the top.
Serving:
- Slice and enjoy with tea or coffee.
- For extra freshness, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips for the Best Lemon Loaf
- Use Fresh Lemons: Freshly squeezed lemon juice and zest give the best flavor.
- Don’t Overmix: Overmixing can make the loaf dense instead of light and fluffy.
- Let It Cool Before Glazing: This ensures the glaze stays thick and doesn’t melt into the loaf.
- For Extra Moisture: Replace some of the butter with an additional 2 tablespoons of sour cream.
Creative Variations
- Blueberry Lemon Loaf: Fold in 1 cup fresh or frozen blueberries.
- Poppy Seed Lemon Loaf: Add 1 tablespoon of poppy seeds for extra texture.
- Lemon Coconut Loaf: Stir in ½ cup shredded coconut for a tropical twist.
FAQs
Can I make this ahead of time? Yes! The loaf can be baked a day ahead and glazed before serving.
How do I store leftovers? Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Can I make this gluten-free? Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
This Glazed Lemon Loaf is soft, moist, and bursting with citrusy goodness. Whether you serve it for breakfast, dessert, or a midday snack, it’s guaranteed to be a crowd-pleaser. Try it today and brighten up your day with this irresistible treat!
