This lemon loaf is moist and tender with beautiful golden edges and the most delicious lemon flavor. It’s an easy lemon bread recipe that’s sooo much better than Starbucks.
Lemon loaf is sunshine & happiness in buttery, delicious, baked-good form. Now, I’ve taste tested my fair share of lemon loaves – and I’m 100% positive this one is softer, more moist and more delicious than any lemon bread recipe you’ve ever tried.
To be honest – as much as I love baking – I’ve been known buy a slice of Starbucks lemon loaf. The problem is the embarrassment factor though. You see, when I order one coffee and 2 slices of lemon loaf – the barista totally knows that I’m eating both slices myself.
So the fact that I can make my own lemon loaf recipe that’s even more delicious. AND eat more than one slice with zero judgement is a big plus.
Lemon Loaf Recipe
For this recipe – we’re bringing out the big guns for deliciousness. Here’s the rundown of the key ingredients:
- First, butter. Not only does it add flavor, but creaming the butter and sugar together until light & fluffy also keeps the loaf from getting too dense.
- 2 eggs for tenderness.
- And sour cream for a super delicious, moist texture.
- Then we’re using lemon zest & lemon juice for the delicious, natural lemon flavor. It’s imperative NOT to use lemon juice from the bottle because the flavor is too acidic & tart. Instead, zest & squeeze the juice from fresh lemons.
You’ll probably need 2-3 lemons total for the loaf and the glaze. Make sure to zest the lemons first before squeezing the juice out.
This lemon loaf will take about 50 minutes to bake. If it’s not baked long enough, it can end up sinking in the middle instead of having that perfectly domed top.
If you notice that your lemon bread is starting to brown too much on the top but it isn’t done baking yet, tent a piece of aluminium foil and place it over top. This will prevent the top from getting too brown as it finishes baking.
Then to top it all off – a sweet lemon glaze made with lemon juice and powdered sugar. Sometimes I make my lemon loaf with just a drizzle as pictured here. And sometimes I pour it all on top when I’m wanting a loaf that’s a little more on the cake side.
Whether you make it for breakfast, coffee break this lemon loaf needs to be in your baking repertoire. Bright, happy sunshine in baked good form.
For the Loaf
- 1 and 3/4 cups all-purpose flour , spooned and leveled (be careful not to over measure)
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , softened to room temperature
- 1 cup granulated sugar
- 3 tablespoons lemon zest
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup fresh lemon juice , you'll likely need 2 lemons
- 1/2 cup sour cream , room temperature
For the Glaze
- 3 tablespoons fresh lemon juice , about 1 lemon
- 1 to 1 and 1/4 cup cup icing sugar , sifted
- Preheat the oven to 350F degrees. Butter & flour a 9x5 inch loaf pan, or line the loaf pan with parchment paper.
- In a medium bowl whisk together the flour, baking powder & salt.
- In a large bowl beat together the butter, sugar and lemon zest until fluffy.
- Beat in the eggs and vanilla extract, then stir in the lemon juice.
- With the mixer on low, mix in about 1/2 of the dry ingredients, followed by about 1/2 of the sour cream. Repeat with the rest of the dry ingredients and sour cream.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes until an inserted toothpick comes out clean or with a few crumbs.*
- Remove from the oven and let cool at room temperature.
- Once cooled, whisk together the lemon juice and icing sugar for the glaze. Adding a little more lemon juice or powdered sugar as necessary.
- Remove the lemon loaf from the pan and pour or drizzle the glaze over top.