I love this Zesty Lemon Loaf because it is bright, simple, and full of lemon. I bake it when I want a small, sunny cake to share with family, and it always lifts the mood in my kitchen.
Dad James used to say the smell of lemon meant a good day ahead, so I make this loaf for Sunday coffee and smiles.
Your Ingredients List
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- For the glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice
My Go-To Equipment
I use a 9×5-inch loaf pan, a medium bowl, and a large mixing bowl. A hand mixer makes the work quick, and a wire rack helps the loaf cool well. A microplane is handy for the zest.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing after each, then stir in the lemon zest and vanilla.
- Add the dry mix and buttermilk and lemon juice in turns, starting and ending with dry mix, and mix until just combined.
- Pour the batter into the pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then move it to a wire rack to cool fully.
- Whisk powdered sugar and lemon juice to make the glaze and drizzle it over the cooled loaf.
Healthy Twists on a Classic
I like to make small swaps to lighten the loaf. Try half whole wheat flour and half all-purpose for more fiber. You can also cut the sugar by 25 percent and add a splash more lemon for bright flavor. If you enjoy other fruit cakes, my take on an apple cake with cream cheese frosting shows how fruit and spice can pair well with less sugar.
Serving Suggestions From My Table
I serve slices with plain yogurt for breakfast or with a strong cup of tea in the afternoon. For a light lunch menu, I sometimes place the loaf after a simple fish dish like my baked cod in coconut lemon cream sauce so the lemon theme carries through the meal.
Getting It Just Right
Check doneness with a toothpick near the center. If the top browns too fast, tent foil over the loaf. Let it cool completely before glazing so the sugar stays shiny and not runny. I slice with a serrated knife to keep clean edges.
How to Store Leftovers
Wrap the loaf in plastic or keep it in an airtight container at room temp for up to three days. For longer life, freeze slices wrapped in foil and a freezer bag for up to two months. Thaw at room temp or in the fridge overnight.
Enjoy Every Moment
I bake this loaf when I want a small joy to share. I hope you make it for someone you love and smile while you do.
A Few Common Questions
Can I make Zesty Lemon Loaf ahead?
Yes. You can bake it a day ahead and keep it at room temp in an airtight container. Add the glaze the day you serve for the best look.
Can I use frozen lemon juice in Zesty Lemon Loaf?
You can, but fresh lemon juice gives the best bright flavor. If you must use frozen, taste the batter and add a bit more zest to boost the lemon note.
Does Zesty Lemon Loaf freeze well?
Yes. Slice and wrap pieces tightly, then freeze in a bag. Thaw slices in the fridge or at room temp. The loaf keeps its texture and flavor after freezing.
Print
Zesty Lemon Loaf
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and simple lemon loaf that lifts your mood and is perfect for sharing with family.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- For the glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing after each, then stir in the lemon zest and vanilla.
- Add the dry mix and buttermilk and lemon juice in turns, starting and ending with dry mix, and mix until just combined.
- Pour the batter into the pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then move it to a wire rack to cool fully.
- Whisk powdered sugar and lemon juice to make the glaze and drizzle it over the cooled loaf.
Notes
For a healthier version, consider using half whole wheat flour and cutting the sugar by 25 percent. Ensure the loaf cools completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon, loaf, cake, dessert, baking