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I have always had a soft spot for Lemon Loaf Bread, especially when I want something bright and comforting at the same time. The fresh citrus aroma that fills my kitchen while it bakes instantly lifts my mood. Every slice is tender, buttery, and infused with real lemon flavor, finished with a sweet glaze that gently drips down the sides.

When I make this Lemon Loaf Bread, I’m not just baking a dessert—I’m creating a simple pleasure that works for breakfast, an afternoon coffee break, or a light dessert after dinner. It’s one of those dependable recipes I return to again and again because it never fails to impress.

Why You’ll Love This Lemon Loaf Bread

This Lemon Loaf Bread is wonderfully moist with a soft crumb that stays tender for days. The balance between sweet and tangy makes it refreshing without being overpowering. The lemon glaze on top adds an extra burst of citrus flavor while giving the loaf that beautiful bakery-style finish.

It’s also incredibly versatile. You can serve it as a quick breakfast treat, pack it for brunch gatherings, or enjoy it as a light dessert. The ingredients are simple, and the preparation is straightforward, making it perfect for both beginner and experienced bakers.

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What Makes Lemon Loaf Bread So Moist and Flavorful?

The secret lies in using fresh lemon juice and zest together. The zest carries the essential oils that give the bread its vibrant citrus aroma, while the juice adds brightness and moisture. Combining butter with the right balance of wet ingredients ensures a soft texture that doesn’t dry out.

Another key factor is not overmixing the batter. Gently combining the ingredients keeps the crumb tender and prevents the loaf from becoming dense. With just a little attention to detail, you’ll achieve a bakery-quality Lemon Loaf Bread every time.

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Options for Substitutions

If you need a dairy-free option, you can replace the butter with a neutral oil or plant-based butter. Greek yogurt can be swapped with sour cream or a dairy-free yogurt alternative without sacrificing moisture.

For a slightly different flavor profile, try adding a hint of vanilla extract or even a touch of almond extract. If you prefer a lighter sweetness, you can reduce the sugar slightly or use a natural sweetener substitute designed for baking.

If gluten is a concern, a good-quality 1:1 gluten-free flour blend can work well in this Lemon Loaf Bread, helping you maintain the structure while accommodating dietary needs.

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Lemon Loaf Bread

Ingredients for this Lemon Loaf Bread

All-Purpose Flour
This forms the structure of the Lemon Loaf Bread. It provides the necessary gluten to give the loaf stability while still allowing it to remain soft and tender.

Granulated Sugar
Sugar sweetens the loaf and helps create a moist texture. It also contributes to the golden-brown crust during baking.

Unsalted Butter
Butter adds richness and flavor. Using unsalted butter allows better control over the overall salt level in the recipe.

Eggs
Eggs bind the ingredients together and provide structure. They also add moisture and contribute to the loaf’s soft crumb.

Fresh Lemon Zest
Zest contains the natural oils of the lemon, delivering intense citrus aroma and flavor that defines this Lemon Loaf Bread.

Fresh Lemon Juice
Lemon juice enhances the tangy flavor and reacts with leavening agents to help the loaf rise properly.

Greek Yogurt or Sour Cream
This ingredient ensures the loaf stays moist and tender. It adds a slight tang that complements the lemon beautifully.

Baking Powder
Baking powder is the primary leavening agent, helping the loaf rise and develop a light texture.

Salt
Salt balances the sweetness and enhances all the other flavors in the loaf.

Vanilla Extract
Vanilla adds depth and rounds out the citrus flavor without overpowering it.

Powdered Sugar (for the glaze)
Powdered sugar creates the smooth, sweet glaze that tops the Lemon Loaf Bread.

Additional Lemon Juice (for the glaze)
This combines with powdered sugar to form a bright, pourable glaze that sets beautifully over the loaf.

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Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving some overhang on the sides.

Proper preparation ensures the Lemon Loaf Bread bakes evenly and releases cleanly from the pan without breaking.

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Step 2: Combine the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps evenly distribute the leavening agent and prevents clumps.

Set the bowl aside while you prepare the wet ingredients. Keeping dry and wet ingredients separate at first helps achieve a consistent batter.

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Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer. Mix for 2–3 minutes until the mixture becomes pale and fluffy.

This creaming process incorporates air into the batter, which contributes to a lighter texture in the finished Lemon Loaf Bread.

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Step 4: Add the Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. This ensures proper emulsification and prevents the batter from curdling.

Mix in the fresh lemon zest, lemon juice, and vanilla extract. At this stage, the batter will become fragrant and slightly silky.

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Step 5: Incorporate the Yogurt and Dry Ingredients

Stir in the Greek yogurt or sour cream until fully combined. The mixture should look smooth and creamy.

Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold gently with a spatula until just combined. Avoid overmixing, as this can make the loaf dense.

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Step 6: Transfer the Batter to the Pan

Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly and smooth the top. Tap the pan lightly on the counter to release any trapped air bubbles.

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Step 7: Bake the Lemon Loaf Bread

Place the pan in the preheated oven and bake for 50–60 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins to brown too quickly, loosely tent it with aluminum foil during the last 10–15 minutes of baking.

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Step 8: Cool the Loaf Properly

Allow the Lemon Loaf Bread to cool in the pan for 10–15 minutes. Then carefully transfer it to a wire rack to cool completely before glazing.

Cooling fully prevents the glaze from melting and sliding off.

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Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more sugar for thickness or more juice for a thinner glaze.

The glaze should be pourable but not watery.

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Step 10: Glaze and Set

Pour the glaze evenly over the cooled Lemon Loaf Bread, allowing it to drip naturally down the sides. Let it sit at room temperature until the glaze sets.

Once set, slice and serve your beautifully glazed Lemon Loaf Bread.

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Lemon Loaf Bread

How Long to Prepare the Lemon Loaf Bread

Preparing Lemon Loaf Bread is refreshingly simple and doesn’t require complicated techniques. The active preparation time typically takes about 15–20 minutes. This includes measuring ingredients, zesting and juicing the lemons, creaming the butter and sugar, and mixing the batter. If all ingredients are at room temperature before you begin, the process moves even more smoothly and ensures better texture.

The baking time usually ranges from 50–60 minutes, depending on your oven and the type of loaf pan you use. After baking, allow at least 1 hour for cooling before glazing. In total, you can expect the entire process—from start to fully glazed loaf—to take approximately 1 hour and 30 minutes to 2 hours. While most of this time is hands-off, proper cooling is essential for the perfect finish.

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Tips for Perfect Lemon Loaf Bread

Use room temperature ingredients to help the batter blend smoothly and evenly.

Zest the lemons before juicing them. It’s much easier and prevents waste.

Cream the butter and sugar thoroughly until light and fluffy. This step builds the foundation for a tender crumb.

Do not overmix after adding the flour. Mix just until combined to avoid a dense texture.

Check your loaf at the 45-minute mark. Ovens vary, and early monitoring prevents overbaking.

For extra lemon intensity, brush the warm loaf with a light lemon syrup (lemon juice and sugar heated together) before glazing.

Allow the loaf to cool completely before adding glaze to achieve clean, beautiful drips.

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Watch Out for These Mistakes While Cooking

Overmixing the batter can develop too much gluten, resulting in a tough loaf instead of a soft, tender crumb.

Using bottled lemon juice instead of fresh may produce a flat or artificial flavor. Fresh lemons make a noticeable difference.

Skipping the parchment lining can make removing the loaf difficult and may cause it to break apart.

Opening the oven door too frequently during baking can cause the center to sink.

Glazing the loaf while it’s still warm can cause the icing to melt completely and disappear into the bread.

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What to Serve With Lemon Loaf Bread?

Fresh Berries

Strawberries, blueberries, or raspberries complement the citrus flavor beautifully and add natural sweetness.

Whipped Cream

A dollop of lightly sweetened whipped cream turns a slice into an elegant dessert.

Hot Tea

Herbal teas, green tea, or classic Earl Grey pair wonderfully with the bright lemon notes.

Vanilla Ice Cream

For a more indulgent treat, serve slightly warmed Lemon Loaf Bread with a scoop of vanilla ice cream.

Greek Yogurt and Honey

For breakfast, pair a slice with Greek yogurt drizzled with honey for a balanced start to the day.

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Storage Instructions

To store Lemon Loaf Bread at room temperature, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. Keeping it sealed prevents it from drying out.

For longer storage, refrigerate the loaf in an airtight container for up to 1 week. Allow slices to come to room temperature before serving for the best texture and flavor.

You can also freeze Lemon Loaf Bread. Wrap it tightly in plastic wrap and then in aluminum foil, or store in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Estimated Nutrition

Per slice (based on 10 slices per loaf, approximate values):

Calories: 280–320 kcal
Carbohydrates: 40–45g
Protein: 4–5g
Fat: 12–15g
Sugar: 22–26g
Fiber: 1g
Sodium: 150–200mg

Nutritional values may vary depending on ingredient brands and substitutions used.

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Frequently Asked Questions

Can I make Lemon Loaf Bread ahead of time?

Yes, Lemon Loaf Bread actually tastes even better the next day as the flavors continue to develop. Store it properly to maintain moisture.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute up to 50% whole wheat flour, but using 100% may result in a denser loaf.

Why did my Lemon Loaf Bread sink in the middle?

This can happen if the loaf is underbaked, the oven door was opened too early, or too much leavening was used.

Can I make this Lemon Loaf Bread without glaze?

Absolutely. The loaf is flavorful on its own, though the glaze enhances the sweetness and lemon intensity.

How do I make the flavor more intense?

Add extra lemon zest or brush the baked loaf with a lemon syrup before glazing for a stronger citrus punch.

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Conclusion

Lemon Loaf Bread is a timeless treat that combines brightness, sweetness, and a tender crumb in every slice. Whether you’re baking it for a casual breakfast, a brunch gathering, or a simple dessert, it delivers consistent, crowd-pleasing results.

With the right balance of fresh lemon zest, juice, and careful mixing, you can create a bakery-quality loaf right in your own kitchen. Once you try it, this Lemon Loaf Bread is likely to become a staple in your baking rotation.

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