Lemon Loaf Bread

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This Lemon Loaf Bread is the ultimate treat for citrus lovers. Moist, tender, and bursting with fresh lemon flavor, it’s topped with a sweet, zesty glaze that melts into every slice. Perfect for breakfast, brunch, or as an afternoon pick-me-up, this loaf brings sunshine to your table no matter the season.

What makes this loaf truly irresistible is the balance of tart lemon juice and zest combined with the rich creaminess of butter and sour cream. The result? A melt-in-your-mouth texture that keeps you coming back for more. It’s simple to prepare, bakes up beautifully, and looks just as good as it tastes.

Why You’ll Love This Lemon Loaf Bread

• Packed with real lemon flavor from both zest and juice
• Tender, fluffy crumb with a creamy, rich bite
• No mixer needed, just a bowl and whisk
• Versatile treat: dessert, snack, or breakfast
• Keeps well and tastes even better the next day

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What Kind of Lemons Should I Use?

Fresh lemons are key for this recipe. You’ll need both zest and juice, so avoid bottled lemon juice. Meyer lemons offer a slightly sweeter twist, while standard Eureka or Lisbon lemons give you a bright tang. Always zest before juicing to get the most out of your fruit.

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Ingredients for the Lemon Loaf Bread

Each ingredient plays a role in building texture, flavor, and aroma for this luscious lemon loaf.

• All-purpose flour: Gives the loaf structure without making it too dense.
• Baking powder: Ensures a good rise and fluffy texture.
• Salt: Enhances all the other flavors.
• Unsalted butter: Adds richness and keeps the crumb tender.
• Granulated sugar: Sweetens the bread and aids in moisture retention.
• Eggs: Bind the ingredients and add stability.
• Sour cream: Keeps the loaf moist and slightly tangy.
• Lemon zest and juice: The stars of the show, delivering fresh citrus brightness.
• Vanilla extract: Adds warmth and depth to the flavor.
• Powdered sugar: Used in the glaze to bring that sweet finish.
• Milk: Loosens the glaze for the perfect drizzle consistency.

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How To Make the Lemon Loaf Bread

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Step 3: Cream the Butter and Sugar

In a large bowl, beat together 1/2 cup unsalted butter (softened) and 1 cup granulated sugar until light and fluffy. You can do this by hand or use a hand mixer.

Step 4: Add Eggs, Lemon, and Sour Cream

Add 2 eggs one at a time, mixing well after each. Stir in 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, 1/2 cup sour cream, and 1 teaspoon vanilla extract until well combined.

Step 5: Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 6: Bake

Pour the batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, whisk together 1 cup powdered sugar with 2 tablespoons milk and 1 tablespoon lemon juice to make the glaze. Drizzle over the loaf and let it set.

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How to Store and Serve Lemon Loaf Bread

This lemon loaf yields 1 loaf, which serves 8 people.

Once cooled and glazed, store the bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze slices for up to 3 months. Just pop a slice in the microwave or toaster oven to enjoy it warm.

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What to Serve With Lemon Loaf Bread?

H3: Fresh Berries

The tartness of raspberries or sweetness of blueberries pairs wonderfully with the citrusy loaf.

H3: Whipped Cream

Add a dollop of lightly sweetened whipped cream for a light dessert.

H3: Greek Yogurt

Serve slices alongside Greek yogurt for a high-protein breakfast combo.

H3: Honey Lemon Tea

A warm mug enhances the lemon notes even more.

H3: Iced Coffee

Balancing the sweetness with a bold iced coffee is always a great idea.

H3: Scrambled Eggs

Turn it into a brunch plate with savory scrambled eggs on the side.

H3: Lemon Curd

Double the lemon by spreading some curd over a slice.

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Frequently Asked Questions

1. Can I use yogurt instead of sour cream?
Yes! Greek yogurt makes a great substitute and will still keep the loaf moist.

2. How do I prevent the top from over-browning?
If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.

3. Can I double the recipe?
You can double it and bake in two separate loaf pans. Avoid overfilling one pan.

4. Is this loaf freezer-friendly?
Absolutely. Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw at room temperature.

5. What if I don’t have fresh lemons?
Fresh is best, but in a pinch, use bottled lemon juice and dried zest. The flavor won’t be as vibrant but it will work.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use Meyer lemons or stick with the classics? Try anything fun with the glaze?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

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Conclusion

Lemon Loaf Bread is a simple yet elegant bake that brightens your kitchen with every slice. Whether you’re making it for brunch guests or a sweet midweek treat, it’s a must-try for lemon dessert lovers.

If you enjoyed this recipe, you might also love Lemon Cupcakes, Fruit Tart with Glossy Glaze, or Mango and Dragon Fruit Chia Pudding. For more citrusy inspiration, follow my Pinterest board at Meals We Share.

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