Description
This irresistible Lemon Loaf recipe is perfect for lemon lovers craving a moist, fluffy cake made from simple ingredients. Featuring a bright, citrusy flavor from fresh lemon zest and juice, it’s topped with a sweet lemon syrup and glaze that makes each slice delightfully tangy and aromatic. Ideal for breakfast, brunch, or a light dessert, this easy-to-make American classic is sure to brighten any day.
Ingredients
Lemon Loaf
- 1 cup plus 2 tablespoons (224 g) granulated sugar
- 3 tablespoons lemon zest (from 2 to 3 large lemons)
- 1/4 cup (57 g) unsalted butter, room temperature
- 1/4 cup vegetable oil (canola or any neutral oil)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon lemon extract
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup full fat Greek yogurt (or sour cream), room temperature
- 1/3 cup whole milk, room temperature
Lemon Simple Syrup
- 1/4 cup water
- 1/4 cup (50 g) granulated sugar
- Juice of 1/2 lemon
Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons whole milk
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches of paper hanging over the sides to help remove the cake easily once baked.
- Infuse Sugar with Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage the zest into the sugar with your hands for about 30 seconds to release flavorful oils into the sugar.
- Cream Butter and Oils: Add the room temperature butter and vegetable oil to the sugar mixture. Mix on medium-high speed until the mixture becomes light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition. Scrape down the bowl sides to fully combine all ingredients.
- Flavor the Batter: Add the fresh lemon juice, vanilla extract, and lemon extract to the batter and mix until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening.
- Mix Batter and Dairy Alternately: Add the dry ingredients to the wet mixture in three additions, alternating with the Greek yogurt and whole milk, starting and ending with the dry ingredients. Scrape the bowl sides to maintain uniform batter consistency.
- Bake the Cake: Transfer the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top browns too quickly, loosely cover with aluminum foil during the last minutes of baking.
- Cool and Prepare Syrup: Remove the cake from the oven and let it cool for about 5 minutes. While cooling, prepare the lemon simple syrup by bringing water and granulated sugar to a boil in a small saucepan for about one minute. Remove from heat and stir in lemon juice.
- Brush Cake with Syrup: Using a pastry brush, coat the top of the warm cake generously with the lemon simple syrup, brushing over multiple times for deep flavor infusion.
- Make Lemon Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and whole milk until smooth and shiny. Adjust thickness by adding more powdered sugar to thicken or more lemon juice/milk to thin. The glaze should be thick but pourable.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the top of the loaf. Allow the glaze to set for 10 to 15 minutes before slicing and serving.
Notes
- Use room temperature ingredients for better mixing and a tender crumb.
- If you don’t have lemon extract, increase fresh lemon juice slightly for enhanced flavor.
- For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
- Make sure to not overmix the batter once dry ingredients are added to avoid a dense loaf.
- The simple syrup keeps the cake moist and adds a glossy finish.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
