Description

This Lemon Loaf Bread is a moist, tender quick bread packed with fresh lemon juice and zest. The secret is a lemon syrup that soaks into the warm loaf, keeping it incredibly moist, plus a sweet lemon glaze on top. Perfect for breakfast, brunch, or dessert!

Ingredients

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

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Instructions

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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American