Lemon loaf is a delicious treat with a fresh lemon flavor and a moist crumb. It's great for breakfast or dessert and can be made in less than an hour. This lemon loaf recipe is perfect for lemon lovers and is an easy lemon loaf cake recipe.
If you enjoy rich, buttery desserts, my Gooey Butter Cake is another easy one-pan recipe to try.
You may also like these Strawberry Lemonade Cupcakes. They're made with a moist lemon cake base and topped with fresh strawberry frosting.
Why You'll Love This Lemon Loaf
- Quick and Easy: You can bake this delicious loaf in under an hour. No yeast is required, making it simple for beginners.
- Bright Flavor: The combination of lemon yogurt and fresh lemon juice creates a zesty taste. Each bite provides a burst of citrus.
- Light Texture: Careful mixing achieves a light and fluffy loaf. Avoid over-beating to keep it tender and moist.
- Versatile Treat: Enjoy it for breakfast, as a snack, or even for dessert. It pairs well with coffee or tea.
- Simple Ingredients: Made from everyday items like flour, sugar, and yogurt. It's easy to whip up with what you have on hand.
Ingredients in Lemon Loaf
- lemon yogurt
- vegetable oil
- lemon juice - juice from fresh lemons produces the best flavor
- egg
- granulated sugar
- all purpose flour
- salt
- baking soda
- baking powder
How to Make Lemon Loaf
- Preheat the oven to 325°F
- Grease and flour a 9x5 loaf pan.
- In a large bowl, whisk the egg, yogurt, vegetable oil, and lemon juice.
- In a small mixing bowl, combine the flour, sugar, salt, baking soda, and baking powder.
- Gently stir the dry ingredients into the wet ingredients.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven for 45-50 minutes.
- Check with a toothpick for doneness when the top of the loaf is golden brown.
- Allow the lemon loaf to cool for 10 minutes before removing from the loaf pan.
Quick Tips
- Grease the Pan: To prevent sticking, either grease and flour the pan well or use a baking spray that includes flour. Alternatively, a pan lined with parchment paper works great, too.
- Don't Over Beat: Mix your wet ingredients just until combined. This helps keep the loaf light and fluffy and gives it the perfect texture.
- Check for Doneness: Around the 40-minute mark, use a toothpick to test the center of the loaf. If it comes out clean, your lemon quick bread is done.
- Flavor Boost: Use a citrus zester to grate lemon zest for extra citrus flavor. It enhances the lemony taste and aroma.
- Give it a sweet lemon glaze: Combine 1 cup of powdered sugar and 2-3 tablespoons of lemon juice and drizzle it over the cooled lemon loaf to make it more like the Starbucks lemon loaf - it's a very popular coffee shop dessert!
Storage Tips for Loaf Cake Recipes
- Cool Completely: After baking, allow the lemon loaf to cool completely on a wire rack. This prevents moisture from building up and keeps the bread from becoming soggy.
- Airtight Container: Once cooled, place your loaf in an airtight container. This helps the cake maintain its moist texture. You can also cut the loaf into individual slices and wrap the slices in plastic wrap before placing them in the container.
- Refrigeration: If you won't be eating the loaf within a few days, consider storing it in the refrigerator. It can last about a week when refrigerated. Just be sure to seal it well to avoid drying out.
- Freezing for Long-Term Storage: For longer storage, freeze the lemon loaf. Wrap it tightly in plastic wrap and place it in a freezer-safe container. You can keep it in the freezer for up to three months. Thaw overnight in the fridge before serving.
More Lemon Desserts
Here are some more great recipes for not only the lemon season but for any time of year when you want a sweet treat with a lemony flavor.
📖 Recipe
Lemon Loaf Recipe
Lemon loaf is a delicious treat with a fresh lemon flavor and a moist crumb. It's great for breakfast or dessert and can be made in less than an hour. This lemon loaf recipe is perfect for lemon lovers and is an easy lemon loaf cake recipe.
Equipment
Ingredients
- 1 cup lemon yogurt
- ⅓ cup vegetable oil
- 1 ½ tablespoon lemon juice
- 1 egg
- ¾ cup granulated sugar
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 325°F
- Grease and flour a 9x5 loaf pan.
- In a large bowl, whisk the egg, yogurt, vegetable oil, and lemon juice.
- In a small mixing bowl, combine the flour, sugar, salt, baking soda, and baking powder.
- Gently stir the dry ingredients into the wet ingredients.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven for 45-50 minutes.
- Check with a toothpick for doneness when the top of the loaf is golden brown.
- Allow the lemon loaf to cool for 10 minutes before removing from the loaf pan.
Notes
Store in an airtight container on the counter for up to 3 days or up to 5 days in the refrigerator.
For a sweet lemon glaze, combine 1 cup of powdered sugar with 2 to 3 tablespoons of lemon juice and drizzle it on the cooled loaf.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 16mgSodium: 168mgSugar: 16g
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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