If you’re searching for a bright, zesty treat that feels like sunshine in every bite, this Lemon Loaf Recipe is definitely one to keep close to your heart. It’s a perfect balance of moist, tender crumb with the refreshing zing of fresh lemon juice and zest, making it a crowd-pleaser for breakfast, an afternoon snack, or a light dessert. The combination of Greek yogurt and vegetable oil gives it a lovely moistness without weighing you down, and the subtle vanilla backdrop adds just the right touch of warmth. Honestly, once you try this Lemon Loaf Recipe, it’s hard not to fall in love with its simple elegance and irresistible flavor.
Ingredients You’ll Need
Every ingredient in this Lemon Loaf Recipe plays a key role in creating the perfect texture and taste. From the tangy lemon zest to the light lift given by baking powder and soda, each component is essential yet simple enough to find in any kitchen.
- All-purpose flour: The foundation of the loaf, it gives structure and a tender crumb.
- Baking powder: Provides lift and lightness to prevent the loaf from being dense.
- Baking soda: Works alongside baking powder to help the loaf rise perfectly.
- Salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Bind the ingredients together and add richness.
- Granulated sugar: Sweetens the loaf while contributing to a moist texture.
- Plain Greek yogurt or sour cream: Adds moisture and a slight tang for complexity.
- Vegetable oil: Keeps the loaf tender and soft, preventing dryness.
- Lemon zest: The star flavor — fresh and fragrant, it packs a citrus punch.
- Fresh lemon juice: Brightens the loaf and deepens the lemon flavor.
- Vanilla extract: Rounds out the flavors with a smooth aroma.
How to Make Lemon Loaf Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) so it’s ready once your batter is mixed. Grease a 9×5-inch loaf pan and line it with parchment paper, which ensures the loaf will come out easily without any sticking or crumbling.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, which is crucial for a uniform rise and the perfect texture.
Step 3: Beat Eggs and Sugar
In a larger bowl, beat the eggs and sugar together until the mixture becomes light, slightly thickened, and well combined. This step helps incorporate air, making your loaf lighter and adding a bit of volume.
Step 4: Add Wet Ingredients
Add the Greek yogurt (or sour cream), vegetable oil, lemon zest, lemon juice, and vanilla extract to the egg mixture. Stir gently until smooth and fully combined — this blend gives the loaf its signature moist and tangy character.
Step 5: Combine Wet and Dry
Gradually incorporate the dry ingredients into the wet bowl, folding carefully until just combined. Be careful not to overmix here because it can develop gluten, making the loaf tough rather than tender and soft.
Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top for an even bake. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, signaling perfect doneness.
Step 7: Cool and Glaze
Once out of the oven, let your Lemon Loaf Recipe cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If you want to elevate it further, drizzle with a simple lemon glaze made by mixing powdered sugar and fresh lemon juice.
How to Serve Lemon Loaf Recipe
Garnishes
A slice of lemon on the side or a sprinkle of powdered sugar over the top adds a lovely visual touch and extra hint of freshness. For a festive twist, some edible flowers or a few fresh berries can brighten the plate beautifully.
Side Dishes
This loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. If you’re serving it for breakfast or brunch, a smear of cream cheese or a side of fresh fruit makes a delightful complement.
Creative Ways to Present
Want to impress at your next get-together? Serve slices of this Lemon Loaf Recipe on pretty dessert plates with a light drizzle of honey or lemon-infused syrup. You can also cut it into small cubes and skewer with mint leaves and lemon zest twists for an elegant finger food option.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the lemon loaf tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for about 2 to 3 days, perfect for quick snacking or sharing.
Freezing
If you want to keep your Lemon Loaf Recipe longer, freezing is a great choice. Wrap the entire loaf tightly in plastic wrap and then in aluminum foil, or slice it first and freeze the slices individually in airtight bags for easy grabbing later. Thaw at room temperature when ready to enjoy.
Reheating
To warm up slices of this lemon loaf, pop them in the microwave for 15 to 20 seconds or toast lightly in a toaster oven. This brings back that fresh-baked warmth and soft texture without drying it out.
FAQs
Can I use sour cream instead of Greek yogurt?
Absolutely! Sour cream is an excellent substitute that adds similar moisture and tanginess, maintaining the loaf’s wonderful texture and flavor.
Is this Lemon Loaf Recipe gluten-free?
Not as written, since it uses all-purpose flour. However, you could experiment with a gluten-free baking blend for a gluten-free version, just keep in mind the texture might shift slightly.
How do I know when the lemon loaf is fully baked?
The most reliable way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s perfectly baked and ready to cool.
Can I make this recipe vegan?
This recipe isn’t vegan because it contains eggs and dairy, but you could try substituting with flax eggs and plant-based yogurt to experiment with a vegan version, although the texture and flavor will differ.
What’s the best way to get a strong lemon flavor?
Fresh lemon zest and lemon juice are your best friends here. Using fresh ingredients rather than bottled juice ensures your Lemon Loaf Recipe bursts with bright, natural citrus flavor.
Final Thoughts
This Lemon Loaf Recipe is truly a keeper — simple enough for a weekday treat but special enough to share on any occasion. Its moist texture and lively lemon flavor make it addictive, and once you bake it a few times, it becomes a comforting classic in your bakery repertoire. So go ahead, gather those ingredients, and treat yourself to some homemade lemony goodness that’s bound to brighten your day.
Print
Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy and refreshing Lemon Loaf is a perfect blend of tangy lemon flavor and moist, tender cake. Made with simple ingredients like Greek yogurt, lemon zest, and lemon juice, it delivers a bright citrus taste balanced by a subtly sweet crumb. Ideal for dessert or a sweet snack, this loaf is quick to prepare and bake, making it a delightful treat any time.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ½ cup plain Greek yogurt or sour cream
- ½ cup vegetable oil
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until the mixture is light in color and slightly thickened, which helps create a tender texture.
- Add Wet Ingredients: Add the Greek yogurt (or sour cream), vegetable oil, lemon zest, fresh lemon juice, and vanilla extract to the egg and sugar mixture. Mix until the batter is smooth and fully combined.
- Combine Dry and Wet Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the loaf tender.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the baked loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional Glaze: Once cooled, you can drizzle the loaf with a simple lemon glaze made by mixing powdered sugar and lemon juice for an extra burst of flavor.
Notes
- For a simple lemon glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled loaf.
- You can substitute sour cream for the Greek yogurt without changing the texture significantly.
- Ensure not to overmix the batter to keep the loaf light and tender.
