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lemon loaf recipe
- Total Time: 140 minutes
- Yield: 1 loaf (10-12 servings) 1x
- Diet: General
Description
This easy lemon loaf recipe offers a moist, tender crumb and tangy glaze, perfect for a satisfying homemade treat with minimal effort. It brings bright, zesty comfort to any occasion, suitable for busy parents or a simple family addition.
Ingredients
- 113g / 0.5 cup unsalted butter, softened (Or coconut oil for dairy-free options)
- 200g / 1 cup granulated sugar (Can use half sugar/half erythritol for lower sugar alternatives)
- 2 large eggs, at room temperature
- 120ml / 0.5 cup whole milk, at room temperature (Any dairy, almond, or oat milk all work beautifully)
- 60ml / 0.25 cup fresh lemon juice, from about 1–2 lemons
- 5ml / 1 tsp vanilla extract
- 180g / 1.5 cups all-purpose flour (A 1:1 gluten-free baking blend can be used for a gluten-free option)
- 6g / 1.5 tsp baking powder
- 1.5g / 0.25 tsp fine sea salt
- 6–8g / 1 tbsp fresh lemon zest, from 2 lemons
- 180g / 1.5 cups powdered sugar
- 30–45ml / 2-3 tbsp fresh lemon juice
Instructions
- Prep Your Pan: Preheat your oven to 175 C (350 F). Lightly grease a 23 cm x 13 cm (9×5 inch) loaf pan and line it with parchment paper, leaving an overhang on the longer sides. (The pan should look ready to receive batter).
- Zest and Juice Lemons: Zest your lemons before juicing them; this makes it much easier to get all the fragrant zest! Set aside the zest and juice separately. (You’ll see bright yellow zest and clear juice ready to go).
- Cream Wet Ingredients: In a large bowl, cream together the softened butter (113g / 0.5 cup) and granulated sugar (200g / 1 cup) until light and fluffy. Beat in eggs one at a time, then stir in the milk (120ml / 0.5 cup), lemon juice (60ml / 0.25 cup), and vanilla extract (5ml / 1 tsp) until just combined. (The mixture will appear pale yellow and smooth).
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour (180g / 1.5 cups), baking powder (6g / 1.5 tsp), fine sea salt (1.5g / 0.25 tsp), and fresh lemon zest (6-8g / 1 tbsp). (It should look like a uniformly pale, powdery mix).
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; a few lumps are fine! (The batter should look mostly smooth with no streaks of flour). (If you overmix, your lemon loaf recipe might become tough, so stop mixing as soon as the flour disappears).
- Bake Loaf: Pour the batter into your prepared loaf pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. (The top should be golden brown and spring back when lightly touched). If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes of baking.
- Cool Loaf: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. (The loaf will feel firm to the touch). This helps prevent sticking and allows for even cooling before glazing.
- Make Glaze: While the loaf cools, whisk together powdered sugar (180g / 1.5 cups) and 30-45ml (2-3 tbsp) of fresh lemon juice in a small bowl until smooth and pourable. (The glaze should have a thick, syrupy consistency, slowly dripping from the whisk). Add more juice a tiny bit at a time if too thick, or more sugar if too thin.
- Glaze and Serve: Once the lemon loaf is completely cool, place the wire rack over a baking sheet (to catch drips). Drizzle the glaze evenly over the top, allowing it to cascade down the sides. (The glaze will slowly cascade down the sides). Let the glaze set for a few minutes before slicing and serving. I sometimes add extra lemon zest on top for a pretty finish and extra aroma.
Notes
For dairy-free, use coconut oil (113g / 0.5 cup) or a plant-based butter alternative and plant milk (120ml / 0.5 cup). For gluten-free, opt for a good quality 1:1 gluten-free flour blend (180g / 1.5 cups). For egg-free, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 mins). Use whole wheat pastry flour for added fiber, or reduce sugar by 0.25 cup for a healthier choice. Always choose fresh, bright yellow, firm, unblemished lemons for the best flavor and zest.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 75 g)
- Calories: 400 calories
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg