Description

This Zesty Lemon Loaf with Tangy Lemon Glaze is bursting with fresh citrus flavor, offering the perfect balance of sweet and tart in every bite. Made with real lemon juice, zest, and a moist, tender crumb, this loaf is topped with a bright lemon glaze for the ultimate refreshing treat. Whether enjoyed with your morning coffee, as an afternoon snack, or as a light dessert, this loaf is sure to become a favorite!

Ingredients

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For the Lemon Loaf:

1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
½ cup sour cream or Greek yogurt
½ cup vegetable oil
2 tablespoons unsalted butter, melted
2 tablespoons lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon extract

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest (optional, for garnish)

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Instructions

Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate large bowl, whisk eggs and sugar until pale and creamy. Stir in sour cream, vegetable oil, melted butter, lemon zest, lemon juice, vanilla extract, and lemon extract.
Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Loaf: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed.
Glaze & Serve: Drizzle the glaze over the cooled loaf and garnish with lemon zest if desired. Slice and enjoy!

Notes

For extra moisture, wrap the loaf in plastic wrap and let it sit overnight before serving.
If the top browns too quickly, loosely cover with foil during baking.
Store at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze individual slices by wrapping them tightly in plastic wrap and storing in an airtight container for up to 2 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American