I have been making this same lemon loaf for years. It’s my “go to” when only lemon loaf will do. The fact that I’ve never posted it to this point is simply my belief that maybe the internet didn’t really need another lemon loaf recipe. But what the heck. It’s good, it’s tried and tested (many, many times!) and for anyone who has yet to find their “go to” lemon loaf, it’s definitely worthy of consideration.
I suppose lemon loaf is somewhat subjective. What makes this loaf a winner for me is the lovely texture (not too light, not too dense), the perfect level of moistness (not too oily, never dry) and just the right amount of lemon. With this one, the hit of lemon actually comes more from the glaze than the cake, though there is obviously some lemon in the cake. But it’s in the lemon glaze that the the perfect balance is struck, so definitely don’t skip that.
The final point I love about this loaf, is that it needs only 1 large lemon and pretty much typical pantry and fridge items to make it. That means I’m always stocked to make this one, which has come in handy many times when I needed a little something special to share or gift.
Lemon Loaf Cake Recipe
Featured Review: I made this lemon pound loaf today and it tastes incredible! I was worried that it wouldn’t have much lemon taste because of the small amount of lemon juice that goes into the batter. There was no need to worry though, the lemon taste is the star of this loaf. This recipe is pure perfection! – Krista
When it comes to baking loaves like this one, there is really just one secret to success. Follow the instructions :) Take it from someone who has (in the past :) skipped certain instructions like “at room temperature”, “whisk together well in a separate bowl” and “add alternately” … yet had what I considered (at the time) to be a reasonably fine result.
It was only when I started following those instructions that I discovered the reason they were there. There’s fine and then there’s great. I learned I prefer the great, so I am willing to be a bit more organized and patient. It’s a small price to pay for great lemon loaf :)
Glazed Lemon Pound Cake Loaf
So the moral of that story … be sure to take your eggs, butter and sour cream out of the fridge 30 minutes before you start baking. Be sure to combine the flour, salt, baking soda and baking powder in a separate large bowl and whisk it together well. You will be rewarded!
This lemon loaf freezes beautifully. Freeze it whole in a freezer bag, or slice it first and freeze it. Slicing first means you can grab a slice when you feel the need, instead of trying to cut/thaw a slice from a frozen whole loaf. To thaw a slice, simply set a frozen slice on the counter on a piece of paper towel and it will be ready to enjoy in 20-30 minutes. To thaw a whole loaf, set on the counter inside the sealed freezer bag until thawed.
Be sure to read the “Ingredient and Cook's Notes (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
Easy Glazed Lemon Loaf Cake
Calories: 290 kcal , Carbohydrates: 41 g , Protein: 4 g , Fat: 12 g , Saturated Fat: 7 g , Cholesterol: 84 mg , Sodium: 199 mg , Potassium: 64 mg , Sugar: 26 g , Vitamin A: 410 IU , Vitamin C: 2.7 mg , Calcium: 29 mg , Iron: 1.1 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!This moist Lemon Bread is even better than the Starbucks lemon loaf! This lemon loaf is made with fresh lemon juice, lemon zest, and lemon extract for an extra burst of lemon flavor. This is the best lemon bread recipe ever!
When I polled my Moder Honey readers out there about lemon recipes, you definitely made it known that you want more lemon recipes. This Starbucks lemon loaf was one of the top most requested recipes so I am super excited to share this lemon bread recipe with you.
Lemon Loaf Recipe With The Best Lemon Glaze
This is seriously the best lemon loaf I have ever made in my life! And I have made a lot of lemon bread in my lifetime.
I played around with this recipe for a while and I wanted to get enough lemon flavor in the lemon loaf. So I experimented with just using freshly squeezed lemon juice and lemon zest. It had that fresh lemon flavor but it just wasn't enough. Then, I decided to add some lemon extract and that is what put it over the top. I love the sweet tanginess of this homemade lemon bread.
To make this copycat Starbucks lemon loaf extra moist like you find at Starbucks, I wanted to use three ingredients -- oil, butter, and sour cream. This is the trifecta of ingredients to make it stay extra moist and melt in your mouth.
Keto Lemon Loaf
If you have been following me for a while, you know how much I love baking homemade cakes. Many of my homemade cake recipes use instant pudding mix. I love the texture it gives to cakes and makes this lemon bread almost taste like a lemon pound cake. It also adds a touch of lemon flavor, which is what we are going for!
This lemon glaze is made with melted butter, powdered sugar, lemon juice, and lemon extract. It is poured all over the lemon loaf. You can make it thinner or thicker depending on preference.
This Lemon Loaf with Lemon Glaze is so perfect to wrap as a gift to give to friends, new neighbors, or to make for your family.
Lemon Bread (easy One Bowl Recipe)
If you want the lemon loaf to be extra bright yellow, add a few drops of yellow food coloring to the lemon loaf batter.This post is sponsored byImperial Sugar! I’ve used Imperial Sugar for years and I am thrilled to be partnering with them. Thank you for supporting the partners that keep the bake offs coming!
I’ll admit that lemon loaf was not on my radar whatsoever until my lemon-loving neighbor brought me a slice of Alison Roman’s lemon tea cake. It’s no understatement to say that vibrantly hued, lemony, sugar-crusted loaf changed my life! (I now crave lemon loaf.) In the same way that people declared pound cake a perfect dessert for every occasion, I feel similarly that lemon cake is a slightly elevated dessert that’s both easy to make and crowd-pleasing.
I was curious to see if we’d have similar findings to the lemon poppyseed muffin bake off–i.e. the cake itself generally lacks lemon flavor unless in contact with the glaze. Read ahead to find out!
Best Lemon Bread Recipe · Chatfield Court
PARTNER NOTE:I’m delighted to be partnering withImperial Sugaron this bake off as I’ve consistently used their consistent, high-quality pure cane sugar products throughout my bake offs. Imperial Sugar is non-GMO verified, allergen free and gluten-free!
For more sweet inspiration, you can visit Imperial Sugar to find more than 4, 000expert-tested recipes, free downloadable vintage cookbooks, sugar scrubs and bath products at theSugar Spa, and lots of helpful guides on theirblog.You can also check out theirPinterest, You Tube, Instagramfor even more recipe inspiration!
Here is a quick summary of each lemon loaf recipe that was tested along with its categorization by ingredient (mostly fat + dairy). I tried to include a cross-section of recipes that used different fats like oil, butter and shortening plus different types of dairy like sour cream, yogurt, buttermilk and milk. I also include the “Similar Recipes” column for reference in case you’ve made and loved a similar recipe!
Simple Recipe For Velvety Moist Lemon Loaf Cake
Benjamina Ebuehi, The Baking Chocolatess, Two Peas and Their Pod, Averie Bakes, The Country Cook, I Am Baker, Your Cup of Cake
Another bake off where my personal favorite aligned with the overall top voted loaf! Although the Lil Luna loaf does contain an ingredient that will probably keep me from making this loaf on the regular (see more below), it really was an exciting recipe find.
Here’s my regular reminder to please take this chart with a huge grain of salt as these experiments are conducted by a non-professional baker (me) with a small pool of tasters. In this particular case, the results are a bit skewed by incomplete data for Ina Garten due to me forgetting her loaf at home. So Ina’s ranking is based on the 12 tasters who did have a complete set to sample once we recovered the loaf.
Glazed Lemon Loaf
Although I was a bit scared to throw in an olive oil lemon loaf into the mix, I was intrigued by Rebecca’s recipe for a number of reasons. Aside from the olive oil, she calls for resting the batter for a minimum of 30 minutes to help the
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