Here’s a delightful lemon loaf recipe that’s perfect for citrus lovers:


For the loaf:
– 1½ cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup sour cream
– 2 tablespoons fresh lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract

For the lemon glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– Zest of 1 lemon (optional, for extra lemon flavor)


1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.

3. Beat the softened butter and granulated sugar in a sizable mixing basin until the mixture is light and fluffy.

4. One egg at a time, beat in until thoroughly blended. Next, include the vanilla essence, lemon zest, lemon juice, and sour cream. Mix until smooth.

5. Mixing until just incorporated, gradually add the dry ingredients to the wet ones. Be careful not to overmix.

6. Using a spatula, level the top of the batter once it has been poured into the loaf pan.

7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

8. While the loaf is baking, prepare the lemon glaze. Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Adjust the consistency by adding more lemon juice if too thick or more powdered sugar if too thin. Stir in the lemon zest if using.

9. Once the loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack placed over a baking sheet or parchment paper.

10. While the loaf is still warm, drizzle the lemon glaze over the top, allowing it to drip down the sides.

11. Allow the lemon loaf to cool completely before slicing and serving.

Enjoy slices of this moist and tangy lemon loaf with a cup of tea or coffee!

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