This super moist bread is loaded with intense lemon flavor. Perfect for the lemon lovers in your life!
Hey guys! How was everyone’s Christmas? Ours was awesome! We ate great food and spent quality time with our families – that’s what it’s all about, right? This year was the first year that my son was SO excited opening gifts, it was awesome. If you don’t celebrate Christmas or you celebrate another holiday, I hope yours was just as great!!
Let’s talk lemon deliciousness. This bread is seriously amazing. I call it bread very loosely because quick breads are basically cake in bread form, but we’ll call it bread anyway. I absolutely love making loaves like this because I think they just look so pretty and they make great gifts too!
This lemon loaf in is for serious lemon lovers. There is an over-abundance of lemon flavor that I love SO much! There’s nothing worse than having a lemon dessert and thinking, “….where’s the lemon?” That’s totally not happening here!
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 3 1/2 tbs lemon juice
- 2 1/2 tbs lemon zest
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1/2 cup buttermilk
- 1/2 cup confectioner's sugar
- 2-4 tbsp lemon juice
- Preheat oven to 350 degrees. Grease and line the bottom of an 8x5" loaf pan OR a 9x5" loaf pan for a flatter bread (pictured) with parchment paper.
- In a medium sized bowl, gently whisk flour, baking powder and salt together. Set aside.
- In a large bowl or the bowl of your stand mixer, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix!
- Pour batter into prepared baking pan and bake for 40-45 minutes in 8x4" pan or 30-35 minutes in 9x5" pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don't be alarmed if the sides become quite brown, it doesn't affect the taste what so ever.
- Allow bread to cool for 10 minutes in pan before inverting onto a wire rack. During this time, whisk all glaze ingredients together in a small bowl. When on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer. You may have some left over if you don't like a lot of glaze.
- This Lemon Loaf will stay moist and fresh for up to 5 days stored in an airtight container at room temperature.
Recipe lightly adapted from Taste of Home.
Michelle Hwee says
Wow! This looks so delicious and really moist! I tried making a loaf once but it turned out to be more dry, dense and almost hard pound cake. Not the best thing I ever made…Your recipe looks easy to follow and so good! The pictures really encourage me to try this recipe out, wow the icing and the moist lemon loaf..sounds so good!
Fi Ní Neachtáin says
Oh yum! This would be the perfect tea-time snack. I love anything with lemon and this looks so delicious! The sponge looks really moist and sweet, I’d love it. I have to have a go at making this for Sunday tea, I know my whole family would love it 🙂
I doubled the recipe and made two loaves today. And…….they came out perfectly! I’m impressed with how much lemon flavor it has from using fresh lemon zest and juice. It is SO moist! I’m so glad that I came across your recipe, thank you very much.
Awesome!! I’m so glad you loved them! They really are LOADED with lemon flavor, so good!
Hola amiga!!! thank´s for post this delicious recipe, I´ll try it today! Just want to say that is better, at least for me, if you write quantities in grams or onzes, it´s the only way to make your incredible recipe just like you. Big hug from south america.
I made this yesterday and it was the best lemon loaf I have ever made. So moist and lemony. My friend had come over for tea and she asked for the recipe so I sent her the link to your recipe! Thanks for the recipe!
You’re very welcome! I’m so happy you and your friend enjoyed it!
The receipt was good and tasty, I used three mini loaf pans the middle of the loafs sunk in. Real disappointed ?
Irene S says
Just made this lovely cake, just come out of the oven and it looks perfect also smells awesome can,t wait to try , Thankyou!
Irene S says
Wow this cake is amazing, full of lemon flavour and so moist this is the third one l,ve made Brill, Thankyou.
Brenda Arthur says
Cannot wait to make the lemon loaf. My mouth is already watering. I could not find the glaze recipe. Please reply with it.
This was very simple and was well received by everyone who loves lemon desserts. Needed more like an hour to bake.
Debbie T. says
I made this today in a 9 x 5 loaf pan. Tested at 35 minutes and seemed done, but when I turned it out after 10 mins. cooling it was raw in the middle. 🙁 I scooped it back into the loaf pan and baked it 12 more minutes. DEFINITELY needs more than 35 minutes. Also, the glaze was WAY too thin, so I added 1/4 cup more confectioners sugar for the first glaze, and ⅛ cup more for the remaining glaze. Think I will tweak the recipe to ensure doneness and thicker glaze next time.
Oh darn, that stinks! As a rule of thumb, always use a recipe’s bake time more as a guide and make sure to test for doneness before taking out of the oven. Everyone’s oven is different and yours might have just needed a little more time, unfortunately! I hope it worked out for you in the end, though!