There’s just something about a lemon loaf that feels instantly comforting and bright at the same time. This easy lemon loaf recipe is soft, moist, and packed with fresh citrus flavor-perfect for slow mornings, afternoon coffee breaks, or sharing with friends. It comes together quickly and has that bakery-style texture without any complicated steps. If you love desserts that feel a little special but are still easy enough for everyday baking, this lemon loaf is about to become a favorite.
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Recipe Overview
- Prep time: 15 minutes
- Cook time: 50-60 minutes
- Cool time: 30 minutes
What You’ll Need
- Stand mixer or Hand mixer
- Mixing bowls
- Measuring cups & spoons
- Loaf tin
- Parchment paper
- Wooden spoon or rubber spatula
- Whisk
Ingredients-Lemon Loaf
- 1¾ cups all-purpose flour
- 2 tbsp cornstarch
- 1½ tsp baking powder
- ½ tsp salt (omit if using salted butter)
- ½ cup warm whole milk
- 3 tbsp fresh squeezed lemon juice
- ¾ cup unsalted room temperature butter
- 2 tbsp vegetable oil
- 1 cup granulated sugar
- 1½ tbsp lemon zest
- 3 large eggs room temperature
- 4-6 lemons
Ingredients-Lemon Icing
- 1 cup powdered sugar
- 1½ tbsp fresh squeezed lemon juice
- 1 tbsp lemon zest (optional for decoration)
Instructions
- Preheat oven to 350 degrees
- In a bowl whisk together flour, cornstarch, baking powder and salt. Set aside
- In a small bowl mix warm milk and lemon juice, set aside to curdle as it cools
- In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until it’s light and fluffy.
- Add eggs one at a time, mix well between each one.
- Add in the milk/lemon juice that you set aside previously mix until just combined (don’t over mix). If you are using a stand mixture remove the bowl now, you’ll be mixing by hand from this point.
- Fold in your dry ingredients, add half then fold until combine and repeat with the other half.
- Pour the batter into the lined loaf tin, spread evenly and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Once baked, allow it to cool for 15 minutes in the loaf tin
- Allow to cool for 10 minutes while in the tin, then remove from tin and transfer to a cooling rack. Cool completely before icing.
💡Crinkle up the parchment paper before lining the tin. This helps it fit the tin more easily.
📌Check out this pin for tips on how to Get more juice from lemons!
Instructions-Lemon Icing
- In a small bowl combine powdered sugar and lemon juice. Mix until well combined and you have a thick glaze consistency. (Thicker will be more like frosting, thinner will be more like a glaze)
- Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional).
Notes & Variations
- Skip the icing and top with poppy seeds before baking.
- Make the frosting more like a glaze (thin with more lemon juice) then top with shredded coconut before your glaze sets.
- If you don’t have a stand mixer you can use a hand mixer on low speed for step #4
- Ovens vary, check the loaf at the 50-minute mark to get an idea of how much longer you’ll need.
- Make lemon or lemon poppy seed muffins with the batter! lower temp to 325 degrees and check muffins after 25 minutes.
📌Save this pin for your next brunch with the ladies!
Final Thoughts
This lemon loaf is one of those recipes you’ll want to make again and again. It’s simple, bright, and full of fresh lemon flavor. Whether you enjoy it plain, dusted with powdered sugar, or topped with a lemon glaze, it’s perfect for breakfast, dessert, brunch, or gifting. Slice it up, pair it with a cup of tea or coffee, and enjoy a little bright homemade comfort-because sometime cozy means everything. – Hey Ivy🍋
P.S. Try my Oatmeal Scotchies Recipe for another bakery-style option that will quicky become a popular request!