The Best Lemon Loaf is a delicious, moist, and citrusy quick bread that is wonderfully easy to make.
The perfect balance of sweet and tart, this loaf is bursting with fresh lemon flavor. The key to making the best lemon loaf is to use fresh lemon juice and zest. The acidity in the lemon juice will help to tenderize the bread, while the zest will add a beautiful lemony aroma.
Be sure to use good-quality olive oil in this recipe, as it will add both flavor and moisture to the bread.
The Best Lemon Loaf is best enjoyed freshly baked, but it will keep well wrapped in foil or plastic wrap for up to 3 days.
Why do I love The Best Lemon Loaf?
Well, for starters, it’s absolutely delicious! The perfect combination of sweet and tart, with a wonderfully moist and fluffy texture… it’s simply irresistible. And because it’s so quick and easy to make, it’s the perfect dessert for any occasion – from a casual get-together to a more formal affair.
Plus, it’s just so darn pretty! The yellow lemon loaf, studded with white chocolate chips and topped with a caramel pecan glaze… it’s almost too pretty to eat. But of course, I always end up devouring it anyways. 😉
If you haven’t tried The Best Lemon Loaf yet, trust me when I say that you’re missing out. It really is the best of the best! So go ahead and give it a try – you won’t be disappointed. 🙂
- All-purpose Flour
- Lemon zest
- Cake flour
- Baking soda
- Vanilla extract
- Lemon extract
- Sour cream
For the lemon syrup:
- Lemon juice
For the glaze:
- Powdered sugar
- Lemon juice
Step 1. Heat the oven to 350 degrees, and spray two loaf pans well with baking spray.
Step 2. Blend together the eggs, sugar, lemon zest, and lemon juice until well combined.
Step 3. Add in the butter and vanilla.
Step 4. Mix in the flour, baking powder, salt, and baking soda until just combined. Be careful not to overmix the batter.
Step 5. Spread the mixture between the two loaf pans.
Step 6. Bake for 25 minutes, then lower the heat to 325 and bake for another 30 minutes, or until cooked through.
Step 7. Place the ingredients for the syrup into a saucepan over medium heat. Simmer until the sugar has melted.
Step 8. Once the loaves have cooled slightly, poke holes in the tops and sides, then brush the syrup onto the loaves.
Step 9. Mix together the ingredients for the glaze.
Then, pour it over the top of the loaves.
Step 10. Let the loaves cool and serve.
The Best Lemon Loaf
- 8 Eggs large
- 1 ½ C. All-purpose Flour
- ¼ C. Lemon zest
- 1 ½ C. Cake flour
- 4 Sticks Butter slightly melted
- ½ tsp. Baking soda
- 2 tsp. Vanilla extract
- 2 ½ C. Sugar
- 2 tsp. Lemon extract
- ½ C. Sour cream at room temperature
- 1 tsp. Salt
For the lemon syrup:
- ⅓ C. Sugar C.
- ⅓ C. Lemon juice
For the glaze:
- 2 C. Powdered sugar
- 5 Tbsp. Lemon juice
- Heat the oven to 350 degrees, and spray two loaf pans well with baking spray.
- Blend together the eggs, sugar, lemon zest, and lemon juice until well combined.
- Add in the butter and vanilla.
- Mix in the flour, baking powder, salt, and baking soda until just combined. Be careful not to overmix the batter.
- Spread the mixture between the two loaf pans.
- Bake for 25 minutes, then lower the heat to 325 and bake for another 30 minutes, or until cooked through.
- Place the ingredients for the syrup into a saucepan over medium heat. Simmer until the sugar has melted.
- Once the loaves have cooled slightly, poke holes in the tops and sides, then brush the syrup onto the loaves.
- Mix together the ingredients for the glaze, and pour it over the top of the loaves.
- Let the loaves cool and serve.
The Best Lemon Loaf Tips
- Make sure your ingredients are at room temperature before beginning. This will help ensure a nice, even texture in your final product.
- When measuring the flour, be sure to spoon it into the measuring cup and level it off with the back of a knife. Do not scoop the flour directly from the container, as this will compact it and result in too much being used.
- Be careful not to overmix the batter. Mix just until all of the ingredients are combined – no more, no less. Overmixing will result in a tough, rubbery final product.
- The Best Lemon Loaf is best served fresh and warm, straight from the oven. But if you happen to have leftovers, they can be stored in an airtight container at room temperature for up to 3 days.
- If you want to really impress your guests (or just treat yourself), serve The Best Lemon Loaf with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s absolutely heavenly!
The Best Lemon Loaf Variations
- For a richer flavor, substitute half of the flour for an almond meal.
- If you prefer a less sweet loaf, reduce the sugar by ¼ cup.
- For a fun twist, add ½ cup of shredded coconut to the batter.
- Or try adding ½ cup of chopped nuts (such as pecans or walnuts) for some extra texture and flavor.
- If you want a really intense lemon flavor, add the zest of 2 lemons instead of just 1.
Can I Make This Recipe in Mini Loaf Pans?
Yes, absolutely! Pour the batter into mini loaf pans, and you’ll need to reduce the heat to 325 degrees. Begin checking the loaves after about 25 minutes by inserting a toothpick. Once it comes out clean, they are done and can be removed from the oven.
Can I Make This Lemon Loaf Gluten-Free?
Sure! Swap the all-purpose flour for your favorite gluten-free baking blend. The exchange ratio is 1:1, so you will need 1 ½ cups of gluten-free baking flour.
How to store
Allow the lemon loaf to cool down all the way. Then, either store it in an airtight food container or wrap it in plastic wrap. It will last up to 3 days at room temperature.
Prepare the batter ahead of time and refrigerate for up to 12 hours in advance. Bake as directed for an easy meal prep dessert.
Can I Freeze Lemon Bread?
Yes, you’ll need to wrap the cooled lemon loaf with plastic wrap. Place it inside a freezer-safe bag or food container with a tight-fitting lid. It will stay fresh in the freezer for up to 3 months. Thaw on the counter before serving.
Can I Double This Recipe?
Yes! This recipe is for two lemon loaves, and you can double or even triple the recipe as needed. You will need more loaf pans, or you can refrigerate the batter and work in batches while the first loaves are baking.
Can I substitute the lemons?
Yep, any citrus fruit will work great. Oranges, limes, or grapefruits are all really delicious options. You can also use strawberries, blueberries, and raspberries.
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