Moist, zesty, and dripping with a bright citrus glaze, this Lemon Loaf Bread is like sunshine in sliceable form. Whether you’re serving it with tea, enjoying a light dessert, or gifting it to a friend, this loaf delivers soft, fluffy texture with every bite. It strikes the perfect balance between tart and sweet—thanks to fresh lemon juice and zest layered right into the batter and glaze.

Baking a lemon loaf is more than just following a recipe; it’s about capturing the essence of lemon in a way that feels both comforting and fresh. This loaf comes together quickly and uses pantry staples with a few lemony upgrades. A simple glaze poured over the top adds an irresistible finish that soaks into the crust just enough to create a tender, flavorful edge.

What Kind of Lemons Should I Use?

Fresh lemons are the way to go here—avoid bottled lemon juice for this one. You’ll need both the zest and juice, so pick lemons that are firm, bright, and smooth-skinned. Meyer lemons work beautifully if you want a slightly sweeter, floral touch, but standard Eureka lemons will give that punchy tartness many love in a classic lemon loaf.

Ingredients for the Lemon Loaf Bread

All-Purpose Flour – Forms the structure of the loaf. Sift it for a lighter crumb.

Baking Powder – Essential for giving the loaf its rise and keeping it fluffy.

Salt – Just a pinch enhances the sweetness and balances the acidity.

Granulated Sugar – Adds sweetness and helps with moisture. Also helps the crust caramelize lightly.

Unsalted Butter – Adds richness and moisture. Room temperature is key for smooth mixing.

Eggs – Bind everything together and contribute to the loaf’s structure.

Milk – Keeps the batter fluid and helps it bake evenly.

Fresh Lemon Juice – Delivers bold, tangy lemon flavor.

Lemon Zest – Packs the real punch of citrus and infuses the entire loaf.

Vanilla Extract – Rounds out the tartness and gives a soft, comforting aroma.

Powdered Sugar (for glaze) – Mixed with lemon juice to make that sweet-tart topping that seeps into every bite.

How To Make the Lemon Loaf Bread

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures even distribution of the leavening agent.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar until light and fluffy. This process helps create air pockets that lead to a tender loaf.

Step 4: Add the Eggs and Flavorings

Add in the eggs one at a time, beating well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. Your kitchen will already start smelling amazing.

Step 5: Combine Wet and Dry

Alternately add the dry ingredients and milk into the butter mixture, starting and ending with the flour. Mix just until everything is combined—don’t overmix or you risk a dense loaf.

Step 6: Bake to Perfection

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Step 7: Glaze It Up

While the loaf is cooling, whisk together powdered sugar and fresh lemon juice until you get a pourable glaze. Drizzle it generously over the slightly warm loaf and let it soak in as it cools completely.

How to Serve and Store Lemon Loaf Bread

Lemon Loaf Bread is incredibly versatile when it comes to serving. You can slice it thick and serve it with a dollop of whipped cream or Greek yogurt for brunch. It pairs perfectly with hot tea or iced coffee for a mid-afternoon treat. If you’re feeling fancy, toast a slice and spread a bit of lemon curd or mascarpone on top for extra indulgence.

To store the loaf, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Be sure to wrap it tightly in plastic wrap and foil before freezing to lock in that moisture. Thaw at room temperature and drizzle with extra glaze if desired.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled versions often lack the brightness and depth that fresh juice offers.

Why did my loaf sink in the middle?

This can happen if the batter is overmixed or if the loaf wasn’t baked long enough. Always check with a toothpick in the center.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly different, but still delicious.

How do I get the perfect glaze?

Mix powdered sugar with just enough lemon juice to make a thick but pourable glaze. Drizzle while the loaf is slightly warm so it seeps in but doesn’t melt away.

Can I add poppy seeds?

Absolutely! Stir 1 to 2 tablespoons of poppy seeds into the batter for a fun twist on classic lemon bread.

Should I use a metal or glass loaf pan?

Both work, but metal tends to conduct heat more evenly. If using glass, reduce the oven temperature by 25°F to prevent overbrowning.

Want More Loaf and Lemon Dessert Ideas?

If this Lemon Loaf Bread brightened your day, here are a few more citrusy and sweet bakes you’ll want to try next:

Lemon Raspberry Swirl Cheesecake Cups for a tangy, creamy treat with a pop of berry brightness.
Blueberry Lemon Dutch Baby that’s as beautiful as it is fluffy.
Mini Lemon Bundt Cakes if you love personal-sized desserts with a citrus punch.
Zesty Lemon Oatmeal No-Bake Cookies for something quick, refreshing, and oven-free.
Lemon Sugar Cookies when you’re craving soft, chewy bites of lemony goodness.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam on Pinterest

And if you bake it, I’d love to know—how did yours turn out? Did you stick with the classic glaze or go bold with a lemon-lavender twist?

Drop your thoughts in the comments and let’s inspire each other. Your tweaks might be someone else’s next favorite version!