This sweet lemon loaf is a perfect treat for any time of day! With zesty lemon flavor and a moist texture, it’s super refreshing and simply delightful.
Whenever I make this loaf, my kitchen smells heavenly! I love slicing it up for breakfast or sharing it with friends over tea. It’s such a cheerful snack! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This gives the loaf structure. If you prefer a lighter texture, you can substitute half of it with almond flour or use a gluten-free blend if needed.
Butter: Unsalted butter is ideal for controlling salt levels. If you need a dairy-free option, use coconut oil or vegan butter instead.
Sour Cream/Greek Yogurt: They add moisture and a slight tang. You can swap them with buttermilk or even applesauce for a lighter option.
Lemons: Fresh lemons bring the best flavor! If you can’t find fresh, bottled lemon juice can work, but use it sparingly as it’s often more concentrated.
Granulated Sugar: Regular sugar is great, but feel free to use coconut sugar or a sugar substitute if you’re looking for a lower-calorie option.
How Do I Ensure My Loaf Comes Out Moist?
Getting the perfect moist texture is all about balancing your wet and dry ingredients. Be careful not to overmix the batter once you combine them, as this can create a tough loaf.
- Measure flour accurately using a spoon to scoop it into your measuring cup and level it off.
- Don’t skip the sour cream or yogurt; they keep the loaf moist.
- Check for doneness using a toothpick—if it comes out clean or with a few moist crumbs, it’s ready!
How to Make Sweet Lemon Loaf
Ingredients You’ll Need:
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream or Greek yogurt
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tablespoons milk
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Optional: lemon slices for garnish
How Much Time Will You Need?
This sweet lemon loaf will take about 15 minutes to prepare and 50-60 minutes to bake. Don’t forget to let it cool for about 10 minutes before moving it to a wire rack, where it should cool completely before adding the glaze. In total, you can expect to spend around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheating and Preparing the Pan:
First things first! Preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Grease and flour a 9×5 inch loaf pan to ensure your delicious creation comes out easily once it’s baked.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps combine the ingredients evenly. Set this bowl aside while you work on the wet ingredients.
3. Cream Together Butter and Sugar:
In a large bowl, grab your electric mixer and cream the softened butter and granulated sugar together until it’s light and fluffy—about 3-4 minutes. This step is crucial for a nice, airy loaf!
4. Adding Eggs and Flavor:
Beat in the eggs one at a time. Make sure to mix well after each addition! Once they’re combined, stir in the vanilla extract and lemon zest. The zest adds a fantastic flavor!
5. Incorporating Wet Ingredients:
Next, mix in the sour cream (or Greek yogurt), fresh lemon juice, and milk until everything is smooth and well combined.
6. Combining Dry and Wet Ingredients:
Now, it’s time to bring it all together! Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, or your lemon loaf could turn out tough!
7. Pouring the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it’s even.
8. Baking Time!
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Keep an eye on it, as ovens can vary!
9. Cooling:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Making the Glaze:
While your loaf cools, it’s time to prepare the lemon glaze! In a small bowl, whisk the powdered sugar and lemon juice together until you have a smooth, pourable consistency. You can adjust by adding more lemon juice or powdered sugar if you like.
11. Glazing the Loaf:
Once the loaf is completely cool, generously drizzle the glaze over the top. If you want to make it look extra pretty, garnish it with thin lemon slices on top!
12. Serve and Enjoy:
Slice up your lovely lemon loaf and enjoy! It’s perfect for breakfast, a snack, or dessert. Share it with friends or savor it all to yourself—you deserve it!
Can I Use Baking Soda Instead of Baking Powder?
While you could use baking soda, it’s not a direct substitute. Baking powder already contains an acid, whereas baking soda needs an acid to activate (like lemon juice or yogurt). If you choose to use baking soda, you’ll need to adjust the recipe by adding an acid to maintain the right balance.
What If I Don’t Have Sour Cream or Greek Yogurt?
No problem! You can substitute them with buttermilk or even a milk and vinegar mixture (just add one tablespoon of vinegar to a measuring cup and fill it with milk to ⅓ cup). This will help maintain the moisture in the loaf.
How Should I Store Leftovers?
To keep your lemon loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Additional Ingredients Like Nuts or Poppy Seeds?
Absolutely! You can add up to ½ cup of chopped nuts, poppy seeds, or even dried fruits like cranberries to the batter for added flavor and texture. Just fold them in gently before pouring the batter into the pan.