Easy Lemon Loaf
Easy 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.
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.
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!
Easy Lemon Loaf
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all purpose 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
- Preheat your oven to 350 degrees F.
- Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with parchment paper. Set aside.
- With a mixer cream together the butter and sugar.
- Add in the eggs, 1 at a time.
- In a separate bowl combine the flour, baking powder and salt.
- Add 1/2 of the flour mix to the butter mix.
- Then add 1/2 of the milk.
- Add the remaining flour mix.
- Mix in the remaining milk and lemon zest.
- Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
- In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
- 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.
- Let sit. This cake is even better the next day.
- Enjoy!
Notes
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More Delicious Lemon Recipes:
- Lemon Scones and serve them with Lemon Curd Glaze
- Lemon Bundt Cake
- Easy Lemon Mousse
- Lemon Cream Fruit Tart
15+ Lemon Recipes:
Have a delicious day!
MMM… this looks scrumptious! Pinning this!
Thank you Leesy!
Hi there – ready to pour this into pan but what size loaf pan – thank you! Not sure if you are on your computer
Hi Carolyn! I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high). Enjoy!
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.
That makes me very happy! This recipe is a favourite of mine too!
I LOVE lemon!! I can’t wait to make this!
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
WOW amazing and so simple, I reduced the sugar and put honey in addition so it would maintain its sweetness! It turned out very well and I topped it with a lemon glaze after it cooled. I will definitely be making this again, next time I will even replace the sugar with just honey. Such a great recipe I reccomend it to anyone!
I’m so happy you enjoyed it Megan!
I would like to see some recipes with no sugar!
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
My loaf stuck to the paper so definitely not a smooth outer surface for me either. Maybe I’ll spray the paper next time
Jo-Anna–This is delicious! I’ve made it several times, and it’s always a hit!
Oh I love to hear that! It’s a hit here too! 🙂
Hi,
This is baking right now. I’m unclear about when I take the loaf out of the pan–before or after glazing?
P.S I didn’t mean “glazing” exactly I mean before or after pouring the sugar and lemon combo on the cake. Thanks
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.
Sorry but is the melted butter, soft butter or cold butter?
Hi Diana! It’s soft butter. Happy baking!
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.
Loved this!! I’ve made it twice now! So simple and so delicious! Thank you so much for sharing this recipe ?
Hi Kamrin! I’m so happy you enjoyed this cake recipe!