Lemon Loaf with Glaze

There's something about the smell of lemon zest hitting a warm kitchen that makes everything feel lighter, brighter, somehow more possible. I stumbled onto this recipe years ago when I had three lemons sitting on my counter and absolutely nothing planned for the afternoon. The first time I pulled that golden loaf from the oven, my roommate wandered in asking what smelled so good, and I realized I'd accidentally created something people actually wanted to eat.

I made this loaf the morning of a friend's birthday breakfast, and she took one bite and asked for the recipe before she'd even finished chewing. That's when I knew it was keeper material—it's simple enough to make on a random Tuesday but special enough to feel like you tried.

Ingredients

• All-purpose flour (1 1/2 cups): The structure of your loaf—don't sift unless you want an extra-tender crumb, and honestly, you probably do.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These two work together to lift the cake and keep it moist; they're not interchangeable, so use both.
• Salt (1/4 tsp): Just enough to balance the sweetness and make the lemon sing without tasting salty.
• Granulated sugar (1 cup): The sweetness that lets the lemon be the star instead of stealing the show.
• Unsalted butter (1/2 cup), softened: Room temperature is crucial here—cold butter won't cream properly and you'll end up with a dense loaf.
• Eggs (2 large), room temperature: Cold eggs seize up the batter; let them sit on the counter while you prep everything else.
• Whole milk (1/2 cup): The moisture carrier that keeps this loaf tender days after you bake it.
• Fresh lemon juice (1/4 cup): Not bottled—fresh juice has brightness that bottled can't quite match, and your taste buds will know the difference.
• Lemon zest (1 tbsp): This is where half the magic happens; a microplane gets you the delicate yellow bits without the bitter white pith.
• Vanilla extract (1 tsp): A gentle background note that deepens the flavor without announcing itself.
• Powdered sugar (1 cup), sifted: For the glaze; sifting prevents lumps that catch your teeth.
• Fresh lemon juice for glaze (2–3 tbsp): Start with 2 and add slowly—you want a glaze that drips, not a frosting that sits.

Instructions

Get your oven ready and prep your pan:

Heat your oven to 350°F and grease a 9x5-inch loaf pan thoroughly—I use parchment paper because it's nearly foolproof and the loaf slides out without sticking. This small step saves the bottom from browning too dark while the center finishes cooking.

Whisk your dry ingredients:

In a medium bowl, whisk flour, baking powder, baking soda, and salt together until they're evenly distributed. This ensures every bite has the right amount of leavening power.

Cream butter and sugar until it's fluffy:

Using an electric mixer, beat softened butter with sugar for about 2–3 minutes until it's pale, light, and almost fluffy. This incorporates tiny air bubbles that keep your loaf tender, not dense.

Add eggs one at a time:

Drop in one egg, beat well, then repeat with the second egg—rushing this means you'll end up with a broken, curdled batter. Add the lemon zest and vanilla here too, so every part of the batter has flavor.

Mix milk with lemon juice:

In a small bowl, stir together milk and fresh lemon juice and let it sit for a minute—it'll curdle slightly and that's exactly what you want. This adds tang to the crumb without needing buttermilk.

Alternate wet and dry ingredients:

Add the flour mixture to your butter mixture in three parts, alternating with the milk mixture and starting and ending with flour. Stir until just combined—overworking the batter develops gluten and makes the loaf tough, which defeats the whole point of keeping it tender.

Pour and bake:

Transfer batter to your prepared pan and smooth the top with a spatula. Bake for 45–55 minutes, checking around the 45-minute mark with a toothpick—if it comes out clean with just a few crumbs, you're done.

Cool properly:

Let the loaf sit in the pan for 10 minutes so the structure sets, then turn it out onto a wire rack to cool completely. Glazing a warm loaf makes the glaze run off; glazing a cool one lets it stay put and harden into that pleasant tangy coating.

Make and apply glaze:

Whisk powdered sugar with 2 tablespoons lemon juice until smooth, adding more juice a teaspoon at a time if it's too thick. Drizzle it over the cooled loaf and let it set for a few minutes before slicing—patience here pays off in a glossy finish.

Save to Pinterest

A neighbor once told me that a slice of warm lemon loaf and a cup of tea was her favorite thing I'd ever made her, and it wasn't the fancy dinners—it was this simple, honest cake. That moment taught me that comfort food doesn't need to be complicated to be meaningful.

The Power of Fresh Lemon

The difference between bottled lemon juice and fresh-squeezed juice is the difference between a nice cake and a cake people actually crave. Fresh lemons have oils in the zest and brightness in the juice that fade the moment you bottle them. I learned this the hard way by making this recipe twice in a row—once with bottled juice and once with fresh—and the difference was so obvious I've never looked back.

Make It Your Own

There's room to play with this recipe if you know what you're doing. Some mornings I brush the just-baked loaf with extra lemon juice by poking tiny holes in the top, which creates pockets of concentrated flavor throughout. You can also swap almond milk plus lemon juice for the whole milk, or use vegan butter if that's your style—the loaf stays just as tender and sweet.

Serving and Storage

This loaf tastes good fresh from the oven, better the next day when the flavors have melded, and still respectable on day three if you wrap it well. I keep mine in an airtight container on the counter, and it pairs beautifully with Earl Grey tea or a light sparkling wine if you're feeling fancy at breakfast.

• Slice with a serrated knife to avoid crushing the tender crumb.
• Serve it slightly warm or at room temperature, never straight from the fridge.
• It freezes well for up to a month—just thaw at room temperature and re-glaze if you want it to look fresh again.

Save to Pinterest

This loaf has become my go-to recipe when I want to feel like I've accomplished something delicious without spending hours in the kitchen. It's the kind of recipe that gets better every time you make it because you learn where your oven runs hot, how your hand measures zest, and exactly how you like the glaze to taste.

Recipe Questions & Answers

→ What gives the loaf its lemon flavor?

Fresh lemon juice and zest provide the bright, zesty citrus notes that define the loaf's flavor.

→ Can I substitute ingredients for dietary restrictions?

Yes, almond milk and vegan butter can replace dairy for a dairy-free version without compromising taste.

→ How do I ensure the loaf stays moist?

Using softened butter, eggs at room temperature, and not overmixing the batter helps maintain moistness.

→ What is the purpose of both baking powder and baking soda?

The combination balances acidity from the lemon and ensures the loaf rises evenly and maintains a tender crumb.

→ How should the glaze be applied?

Once the loaf is cooled, drizzle the lemon glaze evenly over the top and allow it to set before slicing.