This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.
The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory!
I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner!
Lemon Loaf Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon lemon extract
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 1/4 cup buttermilk — sour cream works too
Lemon Icing Ingredients
- 1 cup powdered sugar, add more until desired consistency is reached
- 2 tablespoon lemon juice, add more until desired consistency is reached
- 2 tablespoon cream or milk, add more until desired consistency is reached
Lemon Loaf Instructions
Preheat the oven to 350F degrees.
Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda & salt.
In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.
Mix in the eggs 1 at a time.
Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.
With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk.
Turn off the mixer and scrape down the sides of the bowl.
Repeat the process with the rest of the flour mixture and buttermilk.
Pour the batter into the prepared pan and bake for 50-60 minutes.
Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).
*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch.
*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.
Lemon Icing Instructions
In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
Remove the cooled loaf from the pan and drizzle or pour over top.
Whisk Away Kitchen 