Easy Moist Lemon Loaf

The aroma of lemon filling the air as a freshly baked loaf cools on the counter is simply irresistible. This Easy Moist Lemon Loaf takes just over an hour to prepare and bake, and it’s proven to create a delightful balance of tender cake and tangy glaze that keeps everyone coming back for more.

This recipe is perfect for anyone looking to add a touch of sunshine to their day. Whether it’s for a brunch gathering, a simple dessert, or an afternoon treat, this loaf will impress. Best of all, it stores well, so you can make it ahead of time and enjoy it throughout the week.

Why You’ll Love This Recipe

• The loaf is incredibly moist, thanks to the combination of butter and milk.
• Fresh lemon juice and zest provide a vibrant, tangy flavor that brightens any day.
• It’s easy to whip up, making it ideal for bakers of all skill levels.
• The glaze adds a sweet finish that perfectly complements the lemony cake.

What You’ll Need

Gather these ingredients to get started on your lemon loaf.

For the Loaf

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• 1/4 teaspoon salt

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Note: For a richer flavor, consider using salted butter.

Substitutions & Swaps

• Substitute milk with buttermilk for a tangier taste.
• Use coconut oil instead of butter for a dairy-free option.
• Replace granulated sugar with honey for a natural sweetener.
• Lemon extract can replace fresh lemon juice in a pinch.

How to Make It

Follow these steps to create a delicious lemon loaf.

Preheat

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Cream

In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add Eggs

Add the eggs one at a time, mixing well after each addition.

Stir in Lemon

Stir in the lemon juice and lemon zest until well combined.

Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk, starting and ending with the flour mixture.

Pour Batter

Pour the batter into the prepared loaf pan and smooth the top.

Bake

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Make Glaze

For the glaze, mix powdered sugar and lemon juice until smooth.

Drizzle

Once the loaf has cooled, drizzle the glaze over the top and let it soak in.

Serve

Slice and enjoy the delicious lemon loaf!

How to Store It

Fridge: Keeps well for up to 5 days in an airtight container.
Freezer: Yes, this loaf freezes well for up to 3 months.
Reheat: Microwave for 15-20 seconds or enjoy at room temperature.

Tips for Best Results

• Ensure butter is softened to room temperature for easy creaming.
• Don’t overmix the batter; mix just until combined for a lighter loaf.
• Adjust baking time if using a dark-colored pan as it may cook faster.
• Let the loaf cool completely before applying the glaze for better absorption.

Serving Suggestions

• Perfect with a cup of tea on a cozy afternoon.
• Serve alongside fresh berries for a delightful breakfast.
• Great as a dessert topped with whipped cream or a scoop of vanilla ice cream.