Lemon Loaf Recipe

Lemon loaf cake with lemon icing on top.

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5 from 1 vote

This soft and moist lemon loaf is delicious and easy to make with a few simple ingredients! No mixer needed!

Prep Time15

Cook Time45

Resting Time1 30

Total Time2 30

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 244kcal

Author: Meymi

Ingredients

Lemon Loaf Batter

210 grams (1 and ½ cups) all-purpose flour, dip and sweep
2 teaspoons baking powder
⅛ teaspoon salt (optional)
150 grams (¾ cup) granulated sugar
18 grams (packed 2 tablespoons-zest of 3 large lemons) lemon zest*
2 large eggs, room temperature
115 grams (½ cup) unsalted butter, melted**
60 grams (¼ cup) milk, room temperature***
125 grams (½ cup) plain yogurt, room temperature
30 grams (2 tablespoons) fresh lemon juice, sieved

Lemon Glaze (optional)

85 grams (9 tablespoons /3 oz) powdered sugar
15 grams (1 tablespoon) fresh lemon juice, sieved

Instructions

Lemon Loaf Batter

Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Place the flour, baking powder and salt (if using) in a medium bowl and stir with a whisk. Set aside.
Stir the sugar and lemon zest in a large bowl with a whisk.
Add the eggs and whisk until just combined for almost 20 seconds.
Mix in the melted butter, milk, yogurt and lemon juice.
Pour the dry ingredients (flour mixture) over wet ingredients (egg mixture) and mix until just combined. Don’t overmix.
Pour the batter into the loaf pan.
Bake for 45 minutes or until a toothpick that is inserted into the center of the cake comes out clean. Let the cake stay in the pan for 30 minutes before transferring to a wire rack to cool completely.

Lemon Glaze

While the cake is almost cool, prepare the glaze. Place the powdered sugar and 1 tablespoon of lemon juice in a small bowl and stir with a spoon or a small whisk. The glaze should be thick but pourable. If you think it needs more lemon juice add gradually, if you find the mixture too liquid you can gradually add powdered sugar. Once the lemon loaf is completely cooled, you drizzle the glaze over the cake with a spoon.

Notes

*Don't lower the lemon zest amount as this is what makes this lemon loaf lemony. If you don't enough lemons and can't use 2 tablespoons of packed lemon zest, you should add the optional glaze on top so this lemon loaf won't lack the lemon flavor.

**You can melt the butter halfway and then remove it from the heat and stir. This way it will cool easily and won't cook the eggs.

***If you don't have milk, you can add milk amount to the yogurt amount.

How to Store: You can keep this lemon cake in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days. You should let it come to room temperature before serving.

How to Freeze: You should cover the lemon loaf with a plastic film first and then with aluminum foil. You can thaw it in the fridge overnight. Let it come to room temperature before serving

The calorie information above is an estimate that is provided by an online nutrition calculator without a glaze. If you add the glaze, it is 277 kcal per slice.

Nutrition