Our Favourite Lemon Loaf
Bright, zesty, and irresistibly moist, "Our Favourite Lemon Loaf" combines the refreshing tang of freshly squeezed lemon juice and lemon zest with the richness of creamy yogurt (or sour cream) to create the ultimate citrus-infused dessert. Perfectly balanced with a touch of sweetness, this easy-to-make loaf is topped with a luscious lemon glaze that seeps into every slice, enhancing its flavor and texture. With just 15 minutes of prep time, this one-bowl recipe is ideal for breakfast, brunch, or an afternoon treat with tea. Whether you're hosting guests or indulging in a quiet moment, this lemon loaf is a timeless classic you'll turn to again and again.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 pieces large eggs
- 2 tablespoons lemon zest
- 0.25 cup lemon juice, freshly squeezed
- 0.5 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice, freshly squeezed (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, yogurt (or sour cream), and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can reduce the loaf’s tenderness.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil after 30 minutes.
Remove from the oven and let the lemon loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the loaf cools, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth and pourable.
Once the loaf is fully cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a beautiful finish.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 480.7 g | 175% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 328.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
