This lemon loaf recipe is bright, moist, and irresistibly delicious. It’s perfect for dessert, a sweet snack, or even brunch. A go-to treat you’ll want to make again and again!
Like most of the recipes I share, this lemon loaf is simple to make and comes together quickly. The only ingredients you may need to pick up are fresh lemons and some lemon extract, but trust me, they’re worth it.
One of my favorite things about baking with lemons is the process itself. There’s something so satisfying about juicing and zesting, and the fresh, citrusy scent that fills the kitchen never fails to make me smile. It’s a little burst of sunshine, no matter the season.
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How To Make This Bread
- Zest and juice the lemons.
- Preheat oven to 350 degrees F. Prepare 3 small pans. Pans measure
3.5 inches x 5 inches. (See how I prepare my baking pans in the Notes section of the recipe card below.) - In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, or large bowl using a hand mixer, combine sugar, butter, vanilla extract, lemon extract, and lemon juice. Mix well.
- Add eggs, one at a time, mixing well between additions.
- Scrape bottom and sides of bowl to make sure all is combined.
- In 2 increments, add the dry ingredients to the wet ingredients, mixing well between increments. Scrape sides and bottom of bowl.
- Add oil and lemon zest. Beat just until combined.
- Divide the batter evenly between the prepared loaf pans and put them straight in the oven.
- Bake for 25 minutes. Keep an eye on your bread towards the end. Do not overbake. A knife inserted in the middle should come out clean.
- Remove from oven and let set 3 minutes.
- Remove bread from pan(s) onto wire rack.
For the Glaze
- Combine powdered sugar, milk, lemon juice, and zest if you are using it. Add more powdered sugar or milk to obtain desired consistency. The glaze should pour from a spoon but should not be runny.
- Make sure and put a cookie sheet under the rack. Drizzle the glaze over bread with a large spoon. Cool completely on rack.
Tips for Great Lemon Loaf
- Use fresh lemons: fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice, as it lacks the same brightness.
- Room temperature ingredients: bring the eggs and butter to room temperature before mixing. This helps create a smooth, even batter.
- Zest first, then juice: it’s much easier to zest a whole lemon before cutting and juicing it.
- Use lemon extract or lemon paste for extra flavor: don’t skip this! It definitely enhances the citrusy taste.
- Check for doneness: ovens vary, so start checking your loaf a few minutes before the recommended baking time. A knife inserted in the center should come out clean, and the outside will be golden brown.
- Let it cool before glazing: allow the lemon loaf to cool completely before adding the glaze to prevent it from melting into the cake.
Loaf Size
I prefer baking quick breads in small loaf pans. The only exception to this is when I make savory quick breads. They tend to bake nicely as a large loaf. For this particular recipe, I recommend using small loaf pans. I tested this recipe in an 8×4 inch loaf pan, a 9×5 inch glass loaf pan, and a 9×5 inch metal loaf pan. The middle was slightly underdone in each loaf, and they all sunk in the middle. However, my small loaves are always perfect! (If you have any tips for success with large loaf pans, please leave them in the comments.)
FAQ’s
With its bright citrus flavor and soft, tender crumb, this lemon loaf recipe is definitely a crowd pleaser. Whether you’re serving it as a dessert, a sweet snack, or even as part of a brunch spread, its fresh lemony taste is bound to bring a smile to everyone’s face…including yours! Here are more lemon recipes: lemon poppy seed muffins, lemon bundt cake, and homemade lemon ice cream.
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Lemon Loaf Recipe
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (cut in half if salted butter is used)
- 1 cup sugar
- 2 tablespoons butter (softened)
- 2 teaspoons lemon extract or paste (use more or less to taste)
- 1 teaspoon pure vanilla extract
- 1/3 cup fresh lemon juice (about 2 small lemons)
- 3 eggs (at room temperature)
- 1/2 cup vegetable or canola oil
- fresh lemon zest (zest of one large lemon or 2 small lemons)
Glaze
- 1 cup powdered sugar (or more as needed)
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- fresh lemon zest (if desired)
Instructions
- Zest and juice the lemons. Set aside.
- Preheat oven to 350 degrees F. Prepare 3 small pans. (See how I prepare my pans in the Notes.)
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, or large bowl using a hand mixer, combine sugar, butter, vanilla extract, lemon extract, and lemon juice. Mix well.
- Add eggs, one at a time, mixing well between additions.
- Scrape bottom and sides of bowl to make sure all is combined.
- In 2 increments, add the dry ingredients to the wet ingredients, mixing well between increments. Scrape sides and bottom of bowl.
- Add oil and lemon zest. Beat just until combined.
- Divide the batter evenly between the 3 small prepared loaf pans and put them straight in the oven.
- Bake for 25 minutes. Keep an eye on your loaves towards the end. Do not overbake. A knife inserted in the middle should come out clean.
- Remove from oven and let set 3 minutes.
- Remove bread from pans onto wire rack. Cool completely.
For the Glaze
- Combine powdered sugar, milk, lemon juice, and zest. Add more powdered sugar or milk to obtain desired consistency. The glaze should pour from a spoon but should not be runny.
- Place the wire rack with the loaves on a cookie sheet. Drizzle the glaze over the cooled bread with a large spoon. Leave the loaves on the rack until the glaze is set.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Every time I’ve made these they sink in the middle before they are even done baking. Why is that? Thanks! Jane
Hi Jane…I’m not sure. There are a couple of reasons this might happen. Your oven temp may be just a bit low, or your leavening is old. You can also try to bake the loaves at a higher heat for a few minutes right at the beginning of the bake time. Preheat your oven to 400 degrees F. Bake the loaves for 5 minutes, and then lower the heat to 350 degrees F for the remainder of the bake time. I do this with muffins sometimes. It activates the leavening and produces a rise in the middle. Watch them at the end carefully so they don’t get too done. If you decide to try the recipe again, please let me know how it comes out.
Have made these loafs and everyone loved them. Would they work making them into cupcakes?
Thanks
Hi Laurel…although I have never tried it, I think this recipe would be OK as cupcakes. I also have a lemon bundt cake recipe that makes really good cupcakes. Here is the link: https://www.onsuttonplace.com/lemon-7-up-bundt-cake/ If you try the lemon loaf recipe as cupcakes, let us know how it works!
The recipe made 12 cupcakes and one mini loaf. Topped them with lemon cream cheese frosting. Worked well. I will also try your Bundt cake. Thanks!
I’m so excited to make this lemon bread for my guests coming for our April 5th ladies event at our church. I am ordering your lemon paste too! Thank you!