Lemon Loaf Bread

Lemon Loaf Bread is a tangy, sweet, and incredibly moist quick bread that’s perfect for breakfast, afternoon tea, or anytime you need a little sunshine on your plate! With fresh lemon juice, zesty lemon zest, and a double dose of lemon flavor from both a soaking syrup and a sweet glaze, this loaf is pure citrus heaven.

Why You’ll Love This Recipe

Moist, and bursting with fresh lemon flavor in every slice. With its tender crumb and sweet-tangy glaze, it’s the perfect balance of refreshing and comforting. Whether served for breakfast, brunch, or dessert, this loaf always feels like a little sunshine on the table.

Print

Ingredient List

For the Lemon Bread

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups granulated sugar
• 1 cup vegetable oil (or melted butter)
• 4 large eggs, room temperature
• ½ cup sour cream (or plain Greek yogurt)
• ½ cup fresh lemon juice (about 2–3 lemons)
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Syrup

• ¼ cup fresh lemon juice
• ¼ cup granulated sugar

For the Lemon Glaze

• 1–1½ cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• Optional: lemon zest for decoration

Friendly Notes: You can swap the vegetable oil for melted butter if you prefer a richer flavor. Greek yogurt works beautifully in place of sour cream and adds a nice tang too!

Why These Ingredients Work

Let’s talk about what makes this lemon loaf so special:

Fresh Lemon Juice & Zest: The combination of juice and zest gives you a double whammy of lemon flavor — the juice provides that bright, tart punch while the zest adds aromatic oils that make your kitchen smell AMAZING.

Sour Cream: This is the secret weapon for moisture! Sour cream adds fat and acidity, which creates a super tender crumb that stays soft for days.

Vegetable Oil: Unlike butter, oil keeps baked goods moist longer. It also makes the batter easier to mix without overmixing, which means a more tender loaf.

Room Temperature Eggs: These blend more smoothly into the batter, creating a more uniform texture and better rise.

Lemon Syrup Soak: This is what takes the loaf from good to INCREDIBLE. Pouring the sweet-tart syrup over the hot bread lets it soak in deeply, keeping every bite moist and flavorful.

Powdered Sugar Glaze: The final touch that adds extra sweetness and that bakery-worthy glossy finish. Plus, it’s just pretty!

Essential Tools and Equipment

Here’s what you’ll need to make this beauty:

• 9×5-inch loaf pan (standard size)
• Parchment paper (makes removal so easy!)
• Medium mixing bowl (for dry ingredients)
• Large mixing bowl (for wet ingredients)
• Whisk (for mixing and combining)
• Microplane or zester (for lemon zest)
• Measuring cups and spoons
• Toothpick or cake tester
• Skewer or fork (for poking holes)
• Small bowl (for syrup and glaze)

How To Make Lemon Loaf Bread

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan generously, or line it with parchment paper for easy removal.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the 3 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set this aside. This step ensures your leavening is evenly distributed so you get a uniform rise.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the 1½ cups of sugar and 1 cup of oil (or melted butter) until well blended. The mixture should look smooth and slightly glossy. Now add your 4 eggs one at a time, whisking well after each addition. This helps create a smooth, emulsified batter.

Step 4: Add the Flavor Boosters

Stir in the ½ cup of sour cream, ½ cup of fresh lemon juice, the zest of 2 lemons, and 1 teaspoon of vanilla extract. Mix until everything is beautifully combined. The batter might look a little curdled from the lemon juice — that’s totally normal and nothing to worry about!

Step 5: Bring It All Together

Gradually add your dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until you don’t see any more flour streaks. Don’t overmix here — a few small lumps are perfectly fine! Overmixing develops gluten, which can make your loaf tough instead of tender.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Step 7: Make and Apply the Lemon Syrup

While your loaf is baking (or as soon as it comes out), whisk together ¼ cup of lemon juice and ¼ cup of granulated sugar for the syrup. As soon as the loaf comes out of the oven, use a skewer or fork to poke holes all over the top — don’t be shy! Pour the lemon syrup evenly over the hot loaf so it can soak in and work its magic.

Step 8: Glaze and Garnish

Let the loaf cool for about 15-20 minutes (it should still be slightly warm but not hot). In a small bowl, whisk together 1–1½ cups of powdered sugar with 2–3 tablespoons of fresh lemon juice until you have a smooth, pourable glaze.

Start with less lemon juice and add more if needed — you want it thick enough to cling to the loaf but thin enough to drizzle beautifully. Pour the glaze over the loaf and sprinkle with extra lemon zest if you’re feeling fancy. Let it set for a few minutes before slicing.

You Must Know

Room temperature ingredients are crucial! Take your eggs and sour cream out of the fridge about 30 minutes before you start baking. Cold ingredients can cause the batter to curdle or not mix properly, affecting the final texture.

Don’t skip the lemon syrup soak! I know it seems like an extra step, but this is what transforms this from a regular lemon bread into something truly spectacular. The syrup keeps it moist for days and adds intense lemon flavor.

Personal Secret: I always zest my lemons BEFORE I juice them — it’s so much easier! And I use a microplane zester to get the finest zest possible, which distributes that lemon flavor throughout every bite.

Pro Tips & Cooking Hacks

Use fresh lemons only — bottled lemon juice just doesn’t have the same bright, aromatic flavor. It’s worth the extra effort!

Room temperature matters: If you forgot to take your eggs out ahead of time, place them in a bowl of warm (not hot) water for 5 minutes. Problem solved!

Test doneness carefully: Start checking at 55 minutes, but don’t be alarmed if your loaf needs the full 65 minutes. Every oven is different!

Avoid overmixing: Once you add the flour, mix just until combined. Overmixing develops gluten and creates a tough, dense loaf instead of a tender one.

Glaze timing is everything: If you glaze while the loaf is too hot, the glaze will run right off. Let it cool slightly so the glaze can set beautifully on top.

Make it extra lemony: For serious lemon lovers, add an extra teaspoon of lemon zest to the batter and another teaspoon to the glaze!

Flavor Variations / Suggestions

Lemon Blueberry Loaf: Gently fold in 1 cup of fresh or frozen blueberries (tossed in a tablespoon of flour) before baking. It’s like summer in every bite!

Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for that classic bakery combination.

Meyer Lemon Version: If you can find Meyer lemons, use them! They’re sweeter and more floral than regular lemons and make an absolutely dreamy loaf.

Lemon Lavender: Add 1 tablespoon of culinary lavender to the batter for a sophisticated, floral twist. Just make sure it’s food-grade!

Orange Loaf: Swap the lemon juice and zest for orange for a sweeter, mellower citrus loaf.

Coconut Lemon: Add ½ cup of shredded coconut to the batter and sprinkle toasted coconut on top of the glaze.

Make-Ahead Options

This lemon loaf is actually perfect for making ahead! Here’s how:

Bake and Store: You can bake the loaf completely (with syrup and glaze) up to 2 days ahead. Wrap it tightly in plastic wrap and store at room temperature. It actually gets MORE moist as it sits!

Freeze the Loaf: Bake completely, let cool, wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving. You can add fresh glaze after thawing if you want that just-glazed look.

Freeze Just the Batter: You can also freeze the unbaked batter in the loaf pan (wrapped well) for up to 1 month. Bake from frozen, adding about 10-15 extra minutes to the baking time.

Make-Ahead Tip: The syrup and glaze can be made while the bread bakes or even a day ahead. Store the glaze in the fridge and bring to room temperature (or gently warm) before using.

Recipe Notes & Baker’s Tips

Pan Size Matters: This recipe is specifically designed for a 9×5-inch loaf pan. If you use a different size, your baking time will change — smaller pans will need less time, larger pans more time.

The Toothpick Test: When testing for doneness, insert the toothpick near the center, not in the very middle. The edges bake faster, so the center is the last place to set.

Why Room Temperature Ingredients? Room temperature eggs and sour cream mix more easily and create a smoother batter, which means a more even crumb in your finished loaf.

Glaze Consistency: If your glaze is too thick, add lemon juice ½ teaspoon at a time. If it’s too thin, add more powdered sugar. You want it to slowly drip down the sides of the loaf.

Cooling Before Slicing: I know it’s tempting to cut into this right away, but let it cool for at least 30 minutes after glazing. This lets the glaze set and makes slicing much cleaner!

Serving Suggestions

This lemon loaf is incredibly versatile! Here are my favorite ways to serve it:

Breakfast Treat: Slice it thick and serve with hot coffee or tea. It’s perfect for weekend brunch or a special breakfast.

Afternoon Tea: This is a CLASSIC tea time treat. Serve thin slices alongside other finger sandwiches and treats.

Dessert: Serve with a dollop of fresh whipped cream and fresh berries for an easy but elegant dessert.

Ice Cream Pairing: Toast a slice and serve it warm with vanilla ice cream or lemon sorbet. AMAZING.

Gift Giving: Wrap a whole loaf in parchment and tie with a ribbon — it makes the most thoughtful homemade gift!

Brunch Spread: Serve alongside other baked goods, fresh fruit, and mimosas for a beautiful brunch table.

How to Store Your Lemon Loaf Bread

Room Temperature: Store the glazed loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. It stays incredibly moist thanks to that lemon syrup!

Refrigerator: You can refrigerate it for up to 1 week, though I find room temperature storage keeps the texture better. If you do refrigerate, let slices come to room temperature before serving for the best flavor.

Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature for a few hours.

Reheating: This loaf is delicious at room temperature, but if you want to warm it up, microwave individual slices for 10-15 seconds or toast them lightly. Toasted lemon loaf with butter is DIVINE!

Allergy Information

Contains: Wheat (gluten), eggs, dairy

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add ½ teaspoon xanthan gum if your blend doesn’t include it.

Dairy-Free Option: Use dairy-free yogurt in place of sour cream and ensure you’re using vegetable oil (not butter). The glaze is naturally dairy-free!

Egg-Free: This one’s tricky since this recipe uses 4 eggs. You could try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), but the texture will be different.

Vegan Version: Use dairy-free yogurt, flax eggs, and make sure all other ingredients are plant-based.

Questions I Get Asked A Lot

Can I use bottled lemon juice instead of fresh?

I really don’t recommend it for this recipe. Fresh lemon juice has a bright, vibrant flavor that bottled juice just can’t match. Since lemon is the star of this loaf, using fresh makes a HUGE difference. Plus, you need the zest anyway, so you’ll have lemons on hand!

My loaf sank in the middle — what happened?

This usually means the loaf wasn’t fully baked in the center. Next time, test with a toothpick before removing from the oven, and don’t be afraid to let it bake the full 65 minutes if needed. Opening the oven door too early can also cause sinking — wait until at least 50 minutes before checking!

Can I make this in muffin tins instead?

Absolutely! This batter makes about 18-20 muffins. Bake at 350°F for 18-22 minutes. You can still brush them with the lemon syrup when they come out of the oven and drizzle with glaze!

Why did my glaze run off instead of staying on top?

The loaf was probably too hot when you glazed it. Let it cool for about 15-20 minutes first — it should be warm but not hot. Also, make sure your glaze is thick enough (it should slowly drip off the spoon).

Can I reduce the sugar?

You can reduce the sugar in the bread by up to ¼ cup, but I wouldn’t go lower than that or it will affect both the texture and the flavor balance. The bread is fairly tart from all that lemon, so the sugar helps balance it out perfectly!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your lemon loaf turned out and if you tried any fun variations.