Lemon Loaf

This lemon loaf is bright, soft, and just the right amount of tangy—like a slice of sunshine on a gray day. The crumb is tender and moist thanks to oil and milk, with fresh lemon juice and zest packed into both the batter and the glaze. It’s simple enough to whip up on a weekday but pretty enough to serve to guests with tea or coffee. The sweet-tart lemon glaze soaks into the top and drips down the sides, making every bite full of flavor. It’s perfect for using up extra lemons or just treating yourself and your family to a cozy citrusy bake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1/4 cup lemon juice (fresh squeezed if possible)
• 1 tablespoon lemon zest
• 1/2 cup milk
• 1/2 teaspoon vanilla extract

Lemon glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Directions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a separate large mixing bowl, beat together the granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until smooth and well combined.
4. Add about half of the dry ingredients to the wet mixture and stir just until combined.
5. Pour in the milk and vanilla extract, mix gently, then add the remaining dry ingredients and stir again just until no streaks of flour remain—don’t overmix.
6. Pour the batter into the prepared loaf pan, smooth the top, and tap the pan gently on the counter to release any air bubbles.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Let the loaf cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
9. To make the lemon glaze, whisk together the confectioners’ sugar, lemon juice, and lemon zest in a small bowl until smooth and slightly thick but pourable.
10. Pour the glaze over the completely cooled loaf, letting it drizzle down the sides. Allow the glaze to set, then slice and serve at room temperature.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 80 minutes
Kcal: 260 kcal | Servings: 10

Tips

For the best lemon flavor, use fresh lemons and zest them before juicing—zest only the bright yellow part, not the bitter white pith underneath.

To keep the crumb tender, mix the batter just until the dry ingredients are incorporated; once baked and cooled, store the loaf tightly wrapped at room temperature for a day or two, or in the fridge if you want it to last longer.

FAQ

Can I use bottled lemon juice instead of fresh?
You can, but fresh lemon juice and zest give a much brighter, fresher flavor, so they’re highly recommended.

Can I make this loaf ahead of time?
Yes, it keeps well. You can bake it a day ahead, let it cool completely, glaze it, and store covered until serving.

Can I freeze lemon loaf?
Definitely. Wrap the cooled (unglazed or glazed) loaf tightly in plastic and then foil, freeze, and thaw at room temperature. If you freeze it unglazed, add fresh glaze after thawing.

Can I use another oil or melted butter instead of vegetable oil?
Neutral oils like canola or sunflower work fine. Melted butter can be used, but the loaf may be slightly denser and less moist.

Why did my loaf sink in the middle?
This usually happens if it was underbaked or the oven door was opened too early. Make sure a toothpick comes out clean and avoid opening the oven in the first 30 minutes of baking.