Lemon Loaf

I love how bright and flavorful this Lemon Loaf is. It’s moist, tangy, and drizzled with a glossy lemon glaze that takes it over the top. It’s the kind of cake that feels fancy enough for brunch but simple enough to whip up on a lazy afternoon.

What makes this loaf extra special is the balance of citrus and sweetness. The lemon zest gets rubbed into sugar to bring out the oils, and the sour cream adds just the right amount of richness and moisture. Plus, that lemon glaze? It’s the kind of topping that’ll make you want to sneak back for seconds (or thirds).

Whether you’re serving this for a cup of tea or coffee, as an Easter dessert, or just because you want something sunny on your plate, this loaf delivers every time. It also freezes beautifully, so you can stash a slice away for later. Just don’t tell the kids where it is in the freezer!

Ingredients

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Lemon zest – From one fresh lemon, or 2 smaller lemons. Don’t skip on the zest, it adds so much flavor.
• Eggs
• Sour cream – Use full-fat sour cream so that it doesn’t curdle when you add the lemon juice.
• Fresh lemon juice – You’re going to need about 6 juicy lemons to get this much juice. Get the zest you need, then squeeze it for juice.
• Whole milk
• Vegetable oil
• Vanilla extract

For the Glaze:

• Powdered sugar
• Fresh lemon juice – Or to taste.

Instructions

1. Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray and line it with parchment, leaving overhang for easy removal.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set it aside.
3. Combine the sugar and lemon zest in another large bowl. Rub the sugar and zest together with your fingers until it is fragrant.
4. Beat in the eggs one at a time until light and fluffy using electric hand mixers or a stand mixer. Stir in the sour cream, lemon juice, milk, oil, and vanilla and mix until smooth.
5. Mix in dry ingredients just until combined—don’t overmix. Pour the batter into the loaf pan and smooth the top.
6. Bake in a preheated 350°F oven for 55–60 minutes, or until a toothpick comes out clean. Cool the Lemon Loaf in the pan 20 minutes, then lift onto a wire rack. Let cool completely.
7. Whisk powdered sugar with lemon juice until smooth. Add more juice to thin if needed.
8. Drizzle glaze over cooled cake and let it set for 30 minutes before slicing.

Step-By-Step Process

Chef Jenn’s Tips

• Rubbing the zest into sugar really brings out the lemon oils—don’t skip it.
• Use fresh lemon juice, not bottled, for the brightest flavor.
• For easy slicing, let the glaze fully set before cutting.
• Store leftovers tightly wrapped or in an airtight container to keep the cake moist.

Recommended

Serving Suggestions

This lemon loaf is the perfect sweet finish to brunch or a light spring lunch. Pair it with a savory dish like a quiche, frittata, or spinach salad for your brunch table. Add fresh berries and a cup of tea or coffee for an afternoon pick-me-up, or serve it with a scoop of vanilla ice cream as an after-dinner treat.

Storage

Store the lemon loaf in an airtight container at room temperature for 2 days, or refrigerate for up to 1 week. It also freezes well—wrap slices tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.