Lemon Loaf Recipe

Bright, tangy, and wonderfully moist, this Lemon Loaf is the perfect balance of sweet and citrusy. Made with fresh lemon juice and a tender crumb, it’s a delightful treat for breakfast, an afternoon snack, or a light dessert. The simple ingredients come together easily, filling your kitchen with the irresistible aroma of baked lemon goodness. Serve it plain for a comforting classic or add a zesty lemon glaze for an extra burst of flavor in every bite.

SAVE THIS!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil
• ¼ cup lemon juice (freshly squeezed for best flavor)

Optional for extra flavor:

• 1 tbsp lemon zest
• ½ tsp vanilla extract

Instructions:

1. Preheat Oven: Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients: In another bowl, whisk sugar and eggs until pale and fluffy. Add vegetable oil, lemon juice, and (if using) lemon zest + vanilla. Mix until smooth.
4. Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—this keeps the loaf soft.
5. Bake: Pour batter into the prepared loaf pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve: Let cool in the pan for 10 minutes, then remove to a wire rack.

💡 Optional Glaze for Extra Zing:

Mix ½ cup powdered sugar with 1–2 tbsp lemon juice until smooth. Drizzle over the cooled loaf.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Wrap tightly in plastic wrap or foil and refrigerate for up to 1 week.
• Freezer: Wrap the loaf or individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.