In The Kitchen/ loaf/ recipe

Easy Lemon Loaf

Sliced Lemon Loaf

This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!

When we first moved to Calgary as newlyweds, we lucked out and met some great neighbours who quickly became good friends for the short time they lived here.  Over 10 years later we still keep in touch, and are crossing our fingers to be neighbours again one day!  Anyway, I remember one day my friend brought over a newly baked and warm lemon loaf that was so delicious that I had to have the recipe!  Of course I did.  The cake was light, sweet and perfectly lemony.

Now I make this lemon loaf every year in January or February, which coincides with when my in-laws would bring back a box of citrus fruit for us from Arizona.  With so many fresh lemons to use, this loaf recipe is a perfect way to enjoy a mid winter pick me up.

Lemon Loaf Recipe

I actually prefer this loaf after it has sat for a day, and the fresh lemon/sugar mix has had a chance to soak into the bread.  It just gets more flavourful and moist the longer you let it rest…but no longer than a day because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry.  So moral of the story, let it sit overnight and enjoy it the next day.  This loaf really is good so you’ll probably finish it in one sitting anyway.

Lemon Loaf Recipe

This time of year a lemon loaf is a nice little ray of much needed sunshine.  Enjoy it with a cup of tea and your family or friends!

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Sliced Lemon Loaf

Easy Lemon Loaf


  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x

Description

This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!


Ingredients

Scale
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 medium sized lemon zested (just the lemon zest)
  • 1 medium sized lemon juiced (just the lemon juice)
  • 1/4 cup sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare a loaf pan by lining it with wax paper. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add in the eggs, 1 at a time.
  5. In a separate bowl combine the flour, baking powder and salt.
  6. Add 1/2 of the flour mix to the butter mix.
  7. Then add 1/2 of the milk.
  8. Add the remaining flour mix.
  9. Mix in the remaining milk and lemon zest.
  10. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
  11. In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
  12. When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
  13. Let sit. This cake is even better the next day.
  14. Enjoy!

Notes

1 medium lemon = approximately 2 tbsp lemon juice and 1 tbsp lemon zest

  • Cuisine: Bread

Keywords: lemon cake, lemon loaf

 ——-Lemon Loaf Recipe

More Delicious Lemon Recipes:

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Have a delicious day!

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49 Comments

  • Reply
    Leesy
    January 26, 2016 at 5:32 PM

    MMM… this looks scrumptious! Pinning this!

    • Reply
      [email protected]
      January 29, 2016 at 12:46 PM

      Thank you Leesy!

      • Reply
        Carolyn Daniels
        June 30, 2020 at 6:25 PM

        5 stars
        Hi there – ready to pour this into pan but what size loaf pan – thank you! Not sure if you are on your computer

        • Reply
          Jo-Anna Rooney
          June 30, 2020 at 6:41 PM

          Hi Carolyn! I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high). Enjoy!

  • Reply
    Ann
    January 29, 2016 at 3:21 PM

    This lemon loaf is amazing. I baked the recipe into 3 mini loaves and added some fresh raspberries. They were devoured.
    Making this recipe again very soon.

    • Reply
      [email protected]
      January 31, 2016 at 4:40 PM

      That makes me very happy! This recipe is a favourite of mine too!

  • Reply
    Maria
    February 5, 2016 at 9:02 AM

    I LOVE lemon!! I can’t wait to make this!

  • Reply
    Lynda
    February 7, 2016 at 11:38 AM

    Hello Jo-Anna

    I made this Lemon Loaf, just delicious!!

    The only thing I did that was different was lining the pan with wax paper, I didn’t get a smooth outer surface. Should I have buttered the pan first instead?

    Thank you,
    Lynda

  • Reply
    Gayle
    June 30, 2016 at 8:20 AM

    I would like to see some recipes with no sugar!

    • Reply
      [email protected]
      June 30, 2016 at 10:27 AM

      Hi Gayle,
      Thank you for reaching out. Maybe my blog isn’t the right fit for you? I don’t publish recipes with any avoidance of any particular ingredients (such as sugar or allergens). There are many blogs available that share recipes with no sugar, so perhaps those are better suited for what you are looking for.

      Regards,
      Jo-Anna

  • Reply
    JoAnn Rogers
    November 1, 2016 at 1:48 PM

    Jo-Anna–This is delicious! I’ve made it several times, and it’s always a hit!

  • Reply
    Dianne
    April 12, 2017 at 5:22 PM

    Hi,
    This is baking right now. I’m unclear about when I take the loaf out of the pan–before or after glazing?

  • Reply
    Dianne
    April 12, 2017 at 5:23 PM

    P.S I didn’t mean “glazing” exactly I mean before or after pouring the sugar and lemon combo on the cake. Thanks

    • Reply
      [email protected]
      April 14, 2017 at 3:58 PM

      Sorry I missed your question! I prefer to remove my loaf after I have added the glaze, only because adding the glaze can be quite messy. And the pan helps the loaf soak the glaze into the cake.

      • Reply
        Diana
        July 7, 2020 at 11:17 PM

        Sorry but is the melted butter, soft butter or cold butter?

  • Reply
    Dianne
    April 14, 2017 at 4:58 PM

    Thanks for replying! I did pour the lemon-sugar combo over the loaf in the pan. It worked well but I had a problem removing the bread from the pan –it was so moist it broke in half–not a problem, I’ll just serve it in slices tomorrow.
    It’s a lovely bread.

  • Reply
    Kamrin
    August 1, 2018 at 1:32 PM

    5 stars
    Loved this!! I’ve made it twice now! So simple and so delicious! Thank you so much for sharing this recipe ?

    • Reply
      Jo-Anna Rooney
      August 12, 2018 at 11:47 AM

      5 stars
      Hi Kamrin! I’m so happy you enjoyed this cake recipe!

  • Reply
    vanessa
    February 10, 2019 at 7:11 PM

    5 stars
    I baked this last week- my kids loved a slice each day in their lunch boxes.

  • Reply
    Katy
    January 3, 2020 at 11:41 PM

    5 stars
    Oh my goodness this was simple and just delicious.

  • Reply
    Dany
    April 4, 2020 at 4:22 PM

    Hi there. I’m wondering if You think I could substitute with almond flour ?

    • Reply
      Jo-Anna Rooney
      April 4, 2020 at 10:11 PM

      Hi Dany! No, almond flour will not work…I’ve baked with almond flour before and it’s just not easily substituted.

  • Reply
    Greta
    April 9, 2020 at 3:04 PM

    5 stars
    The very best amazing lemon loaf, and easy to make. Love this recipe. Thank you so much.

  • Reply
    Stephanie
    April 21, 2020 at 9:49 AM

    5 stars
    Made this and it was absolutely perfect, thank you!

  • Reply
    Susan
    August 15, 2020 at 12:51 PM

    I misplaced my favourite recipe and gave your recipe a try. It was delicious!
    Subsequently found my recipe (from a dear Calgary friend also) and it’s the same! 😂
    No wonder liked it so much. ❤️

  • Reply
    Polly
    August 30, 2020 at 11:24 PM

    5 stars
    I just made this, and it is perfection. Thank you so much!!!

    I didn’t have a mixer, so I mixed everything by hand, and I didn’t have waxed paper so I buttered the loaf pan, and I didn’t have a zester, so I used a cheese grater on the lemon peel, and despite my improv, I am bubbling with joy about the outcome! It’s so good <3

    • Reply
      Jo-Anna Rooney
      August 31, 2020 at 10:13 AM

      Oh that is wonderful to hear Polly! I’m so happy you enjoyed it!

  • Reply
    Jimmy
    September 8, 2020 at 8:30 PM

    5 stars
    Great dessert after a nice family meal

  • Reply
    Beryl
    September 20, 2020 at 8:49 PM

    5 stars
    For freezing this loaf, do you recommend adding the glaze before I freeze it? Or will come out weird when it unfreezes?

    • Reply
      Jo-Anna Rooney
      September 21, 2020 at 10:14 AM

      Hi! That’s a good question…I’ve never frozen this loaf before, but if I did, I would freeze it without the glaze then add it once it’s de-thawed.

  • Reply
    Chelsea
    November 24, 2020 at 9:55 PM

    5 stars
    This is the best lemon loaf I have ever had. I followed the recipe exact but at the end of cooking (60 mins) I only put half the glaze on. This is so moist and I am having with tea as I write this.

  • Reply
    Karens
    December 10, 2020 at 8:04 PM

    5 stars
    I have never searched for a recipe that I loved enough to rate! This is the most wonderful lemon bread I have ever tasted! Definitely make it again and again!

  • Reply
    Rachel
    December 10, 2020 at 8:21 PM

    5 stars
    Thank you for the recipe, it is exactly the best lemon bread I’ve ever made!
    I followed your very clear & helpful instructions, the result was delicious. I like that it really does taste of lemons & it’s not overly sweet.

    • Reply
      Jo-Anna Rooney
      December 11, 2020 at 11:56 AM

      I’m so happy you enjoyed this recipe Rachel! And I agree, it’s delicious!

  • Reply
    Julia
    February 3, 2021 at 7:49 PM

    5 stars
    We’ve made this now 3 times and it comes out perfect each time. It’s a new favourite recipe! Thanks for sharing

  • Reply
    Maryanne Hernandez
    April 5, 2021 at 3:14 AM

    Hi, i’m new in baking. Can i use oil instead of butter? and what is the ratio of ever. Thanks.

    • Reply
      Jo-Anna Rooney
      April 6, 2021 at 9:52 AM

      Hi Maryanne! Theoretically you can substitute butter for oil at a 1:1 ratio. BUT I have never done so for this recipe, so I can’t say for sure how it would turn out.

  • Reply
    Farah
    April 8, 2021 at 8:07 PM

    By far one of the best recipes! I have made this so many times for my family. The best part about this recipe is less eggs!

  • Reply
    Dani
    April 15, 2021 at 12:28 PM

    Hi! Can you please provide how much 1 lemon zested ((just the lemon zest)) and 1 lemon juiced ((just the lemon juice)) in measurements we need to use? Lemons come in all shapes and sizes. Thank you!

    • Reply
      Jo-Anna Rooney
      April 15, 2021 at 12:38 PM

      This recipe uses 1 medium lemon, so 1 medium lemon = approximately 2 tbsp lemon juice and 1 tbsp lemon zest

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