Glazed Lemon Loaf
This glazed lemon loaf is moist, bright, and citrusy, finished with a sweet-tart lemon glaze for breakfast or snack.
Lemon lovers will be right at home with this loaf. It’s soft and tender, perfumed with fresh lemon zest and juice, and baked to a golden crumb that soaks up the glaze beautifully. The sour cream keeps the texture rich without being heavy, while the glaze adds that bakery-style finish you get on those famous coffee shop lemon loaves.
It’s an ideal bake for spring and summer, but honestly it works year-round — serve it alongside coffee, tuck it into brunch, or wrap slices for lunchboxes. Since it uses pantry staples and just a couple of lemons, it’s the kind of recipe you can make on a whim whenever a citrus craving hits.
You can leave it plain, you can double the glaze, or you can dress it up with candied lemon slices, but the base loaf is so tender and lemony that it really doesn’t need much help.
Lemon Loaf Ingredients
All-purpose flour – Forms the structure of the loaf so it slices cleanly.
Baking powder and baking soda – A combo that gives the bread a nice lift and tender crumb.
Salt – Just enough to balance the sweetness and make the lemon pop.
Unsalted butter – Softened, for richness and that classic pound cake-style texture.
Granulated sugar – Sweetens the loaf and helps it bake up golden on top.
Eggs – At room temperature, they help the loaf bind and stay moist.
Fresh lemon zest – Adds concentrated lemon flavor that won’t bake out.
Fresh lemon juice – For real citrus brightness in the loaf itself.
Sour cream or Greek yogurt – Keeps the bread extra moist and gives it a slight tang.
Vanilla extract – Rounds out the flavors so it tastes bakery-quality.
Powdered sugar – For the glaze, smooth and easy to whisk.
More lemon juice – To make a pourable, tart glaze for the top.
How to Make This Glazed Lemon Loaf
STEP 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a little overhang so the bread is easy to lift out after baking.
STEP 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside so it’s ready when you need it.
STEP 3: In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes, until the mixture is pale and fluffy. This step incorporates air, which helps the loaf bake up light.
STEP 4: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract, and mix until everything is smooth and combined.
STEP 5: Add the dry ingredients to the wet ingredients and gently fold them together just until no streaks of flour remain. Don’t overmix at this stage or the loaf can turn dense.
STEP 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
STEP 7: Bake for 50–55 minutes, or until the loaf is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
STEP 8: Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and transfer it to a cooling rack to cool completely before glazing.
STEP 9: To make the glaze, whisk together the powdered sugar and 2–3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled loaf, letting it drip down the sides. Allow it to set for 15–20 minutes before slicing.
Can I Use Greek Yogurt Instead of Sour Cream?
Yes, plain Greek yogurt works beautifully in this recipe. It gives the loaf the same moisture and slight tang that sour cream does. Just be sure to use full-fat or at least 2% yogurt so the texture stays rich and tender. If using nonfat yogurt, the loaf may bake a bit drier, so keep an eye on the bake time.
How Do I Make the Lemon Flavor Stronger?
If you love an extra-bright lemon flavor, add an additional teaspoon of zest to the batter and use freshly squeezed lemon juice in both the loaf and the glaze. You can also brush the warm loaf with a quick syrup made from lemon juice and sugar before glazing — it soaks in and intensifies the citrus without making the bread soggy.
Why Did My Loaf Sink in the Middle?
A lemon loaf can sink if it was underbaked, if the batter was overmixed, or if the oven door was opened too early. Make sure your oven is fully preheated, mix only until combined, and bake until a toothpick in the center comes out clean. Using the right pan size also matters — a smaller pan can make the center take longer to cook.
Helpful Tips
- Zest the lemons before juicing them — it’s much easier to do in that order.
- Make sure the loaf is completely cool before glazing so the glaze doesn’t melt off.
- For tidy slices, use a sharp serrated knife and wipe it clean between cuts.
What to Serve with Glazed Lemon Loaf
This lemon loaf is perfect with hot coffee or tea for breakfast or an afternoon break.
Serve it alongside a fresh fruit salad or berries for a pretty brunch spread.
It also makes a nice sweet finish after lighter meals like grilled chicken or salad, since the citrus cuts through richer flavors.
Storage & Reheating
Store the glazed lemon loaf at room temperature, well covered, for up to 2 days. For longer storage, refrigerate it for up to 5 days — just let slices come to room temperature before serving so the crumb softens again.
You can also freeze the loaf (whole or sliced) without the glaze for up to 2 months. Thaw in the refrigerator or at room temperature, then add the glaze right before serving for the freshest look and texture.
Glazed Lemon Loaf
Ingredients
For the Citrus Loaf
- 60 ml of freshly pressed lemon juice
- 190 g about 1½ cups plain flour
- ½ cup approximately 115 g unsalted butter, brought to room temperature
- 2 tablespoons of finely grated lemon peel from roughly 2 lemons
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla essence
- ¼ teaspoon finely milled salt
- 120 ml of sour cream or unflavored Greek-style yogurt
- 200 g roughly 1 cup white granulated sugar
- 2 large eggs at ambient temperature
For the Glaze
- 2 to 3 tablespoons of freshly squeezed lemon juice
- 120 g about 1 cup confectioners’ sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9 by 5-inch loaf tin by greasing it lightly and lining it with a strip of parchment for easier removal.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir well to blend and set aside.
- Using a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, which should take around 2 to 3 minutes.
- Add the eggs individually, beating thoroughly after each one to ensure smooth integration.
- Incorporate the lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract. Mix until the batter is even and cohesive.
- Add the flour mixture to the wet components gradually, folding gently with a spatula until just combined. Avoid excessive stirring to maintain a tender crumb.
- Pour the batter into the prepared pan and level the surface with a spatula.
- Place the pan on the center rack and bake for 50 to 55 minutes, or until a skewer inserted into the middle comes out clean or with a few moist crumbs.
- Once baked, let the loaf rest in the tin for 10 minutes before turning it out onto a wire rack. Let it cool completely before glazing.
- To prepare the glaze, whisk the sifted powdered sugar with lemon juice, starting with 2 tablespoons and adding more if needed to achieve a smooth, pourable consistency.
- Drizzle the glaze generously over the cooled loaf, allowing it to set for 15 to 20 minutes before slicing and serving.