Go Back
Lemon Loaf Recipe – Soft, Buttery Loaf with Fresh Lemon Glaze

Lemon Loaf Recipe – Soft, Buttery Loaf with Fresh Lemon Glaze

This homemade lemon loaf is soft, buttery, and full of fresh lemon flavor. Sour cream helps create a tender crumb, while a simple lemon glaze adds a sweet-tart finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 40 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

For the Lemon Loaf

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup sour cream at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Glaze

  • 1 cup powdered sugar
  • 1 1/2 –2 tablespoons fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving an overhang. Whisk together the flour, baking powder, and salt in a medium bowl.
  • Beat the softened butter, granulated sugar, and lemon zest in a large bowl for 2–3 minutes, until light and creamy.
  • Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
  • Mix in the sour cream and 2 tablespoons lemon juice. Add the dry ingredients and mix on low speed just until no dry flour remains. Avoid overmixing.
  • Spread the batter evenly in the prepared loaf pan. Bake at 350°F for 50–60 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the loaf cool in the pan for 15 minutes. Lift it out using the parchment overhang and transfer it to a wire rack to cool completely.
  • Whisk the powdered sugar with 1 1/2 tablespoons lemon juice. Add a little more juice, up to 2 tablespoons total, until the glaze is thick but pourable.
  • Drizzle the glaze over the completely cooled loaf, allowing some to run naturally down the sides.
  • Let the glaze set for about 10 minutes before slicing the loaf with a sharp knife.
  • Slice and serve. Enjoy with coffee, tea, or fresh berries.

Notes

  • Measure the flour carefully: Spoon it into the measuring cup and level the top instead of packing it down.
  • Use softened butter: Butter that is soft but not melted creams more effectively with the sugar.
  • Avoid overmixing: Mix the flour in only until combined to help keep the loaf tender.
  • Check doneness: Begin checking around 50 minutes because oven temperatures and loaf pans can vary.
  • Storage: Keep the glazed loaf covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freezing: Freeze the completely cooled, unglazed loaf tightly wrapped for up to 3 months. Thaw before glazing.
  • Nutrition: Calories are estimates and depend on ingredient brands and slice size.