Lemon Loaf Recipe – A Simple Slice of Sunshine

There’s something truly special about the aroma of a freshly baked Lemon Loaf wafting through the house. It fills the air with a sense of warmth and comfort, like a hug on a rainy day. Whenever I whip up this delightful treat, it reminds me of sunny afternoons spent with family, sipping tea and sharing laughter from our favorite cozy corner of the home. This Lemon Loaf is not just a dessert; it’s a slice of happiness that brings people together.

Why You’ll Love It

• Quick and easy to make, perfect for busy days
• Comforting homemade flavor that brightens any mood
• Made with simple ingredients you probably already have
• Great for any occasion, from casual get-togethers to special celebrations
• Always a crowd-pleaser, sure to impress family and friends

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup vegetable oil or melted butter (choose your favorite for that rich taste)
• 1/2 cup sour cream or Greek yogurt (adds a lovely tanginess)
• 2 tablespoons fresh lemon zest (the more zest, the more flavor)
• 1/4 cup fresh lemon juice (make sure it’s freshly squeezed for the best taste)
• 1 teaspoon vanilla extract
• Optional Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

How to Make It

1. To start, preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, so the Lemon Loaf slides right out when it’s done.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. It’s important to get this right to ensure a fluffy texture!
3. In a large mixing bowl, combine the sugar and eggs. Whisk them together until they turn pale and slightly fluffy. This step helps create that wonderful soft crumb we all love. Next, add in your choice of oil (or melted butter), sour cream, lemon zest, lemon juice, and vanilla extract. Mix it all together until smooth and inviting.
4. Now comes the fun part! Gradually fold the dry ingredients into the wet ingredients. I like to use a spatula for this so I can gently incorporate everything without overmixing, which can make the loaf dense.
5. Pour the batter into your prepared pan and slide it into the oven. Bake for 45-55 minutes, or until a toothpick comes out clean. While it’s baking, enjoy the delightful smell filling your kitchen! Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Kitchen Tips

• Time-Saving Trick: Use a microplane to zest the lemons quickly and easily!
• Common Mistake Fix: If you accidentally overmix, don’t stress! Just let the loaf rest for a few minutes before baking to help it rise properly.
• Flavor Variation: Feeling adventurous? Add poppy seeds or a pinch of lavender for a unique twist on the classic recipe!

Serving Ideas

• This Lemon Loaf makes a fantastic centerpiece for family dinners, Sunday brunch, or a cozy night in while snuggled up with a good book.
• Serve it warm with a dusting of powdered sugar on top or simply enjoy it plain. You can also drizzle with an optional lemon glaze for a zesty finish!
• Pair it with a cup of herbal tea or a scoop of vanilla ice cream for an indulgent dessert that everyone will adore.

Storing & Leftovers

• To keep your Lemon Loaf fresh, store it in an airtight container in the fridge for up to a week.
• If you’d like to freeze it, wrap it tightly in plastic wrap and aluminum foil. It can last for about three months!
• Enjoy leftovers by slicing them to make a delicious sandwich with jam or topping it with fresh fruit for a quick snack.

FAQs

Q: Can I make this ahead of time?
A: Absolutely, this Lemon Loaf often tastes even better the next day as the flavors meld together beautifully!

Q: Can I swap any ingredients?
A: Of course! Feel free to use buttermilk instead of sour cream if that’s what you have, or even replace some flour with almond flour for a nutty flavor.

Q: What’s the best way to serve it?
A: Enjoy it fresh from the pan while it’s still warm and fragrant. It’s perfect that way!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and take a whiff of that heavenly lemon aroma — that’s your sign it’s ready!

Final Thoughts

Baking this Lemon Loaf is more than just whipping up a treat; it’s about creating moments filled with joy and comfort. Every slice is a reminder to savor the simple things in life. I hope you give this recipe a try, share it with your loved ones, and make it a part of your kitchen tradition. Remember, every Lemon Loaf tells a story, and I can’t wait to hear yours!

Lemon Loaf

A delightful and easy-to-make Lemon Loaf that fills your home with warmth and comfort, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Lemon Loaf

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 0.5 cups vegetable oil or melted butter Choose your favorite for rich taste.
• 0.5 cups sour cream or Greek yogurt Adds a lovely tanginess.
• 2 tablespoons fresh lemon zest The more zest, the more flavor.
• 0.25 cups fresh lemon juice Make sure it’s freshly squeezed for the best taste.
• 1 teaspoon vanilla extract

For the Optional Lemon Glaze

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, combine the sugar and eggs. Whisk them together until pale and slightly fluffy.
4. Add in your choice of oil (or melted butter), sour cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula.

Baking

1. Pour the batter into your prepared pan and bake for 45-55 minutes or until a toothpick comes out clean.
2. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Time-saving trick: Use a microplane for quick zesting. If you accidentally overmix, let the loaf rest for a few minutes before baking. Consider adding poppy seeds or lavender for a unique twist.