Lemon Loaf

This Lemon Loaf recipe is a good match for the popular Starbucks Lemon Loaf that my daughter really loves. It is tart, sweet and similar to a lemon pound cake but with a gorgeous lemon glaze. 

I just shared with you an Orange Pecan Loaf the other day. Making a loaf is an easy recipe and a slice can be enjoyed from breakfast to afternoon tea to dessert. 

This is also a great cake for Mother’s Day, so bright with tons of lemon flavor. The perfect brunch dessert for spring or as a snack anytime of the day. It looks elegant when served but don’t tell anyone how easy it was to make.

I can’t seem to get enough of the fresh taste of lemon this spring. I am loving so many lemon dishes like Lemon Rosemary Chicken, Pasta with Proscuitto, Peas, Mint and Lemon, Strawberry Pineapple Lemonade, and Brunch Lemon Bundt, just to name a few I have been adoring this spring.

What Makes a Great Lemon Loaf?

Well to start off with great ingredients of course. Here is our list of what went into this scrumptious loaf.

Ingredients

Butter
Sugar
Large eggs
Lemons
Lemon juice
Real lemon extract
All-Purpose flour
Baking powder
Baking soda
Salt
Buttermilk
Syrup
Lemon juice
Sugar
Glaze
Confectioner’s sugar
Lemon juice

How to Make a Great Lemon Loaf

Preheat oven to 350F. Spray a 9x5x3″ loaf pan with cooking spray and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a bowl, set aside. Mix the lemon juice and buttermilk together, set aside.

Cream the butter and initial sugar together in a large bowl of a stand-up mixer with a paddle attachment, until light and fluffy, 5 min. Add in the eggs one at a time, mixing well after each. Add in the lemon zest and lemon extract. Add the flour and buttermilk mixture alternatively, starting and ending with the flour. Mix well.

Pour the batter into the prepared loaf pan and bake for 45 min. to 1 hour or until the cake tester comes out clean. Let the cake cool for 10 min.

Mix together the syrup ingredients and microwave, stirring after 30 seconds and until sugar melts, about 1 min. Remove cake from pan and place on a cooling rack over a rimmed cookie sheet. Brush on the syrup and let the cake cool completely.

When ready to serve, mix the glaze ingredients together and pour over the cake. Decorate with lemon slices if desired.

The cake freezes well at any stage, after the syrup, or after the glaze. I slice the cake and put it into baggies for lunch box snacks.

Make mom and everyone else happy with this easy and delicious Lemon Loaf. You just can’t go wrong with this recipe.

The Recipe

Continue to Content

Lemon Loaf

Yield: 1 loaf

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

A Lemon Loaf that is bursting with spring flavor.

Print

Ingredients

• 1/2 cup butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 3 lemons zested
• 1/4 cup lemon juice, more for the glaze and syrup
• 1 tsp. real lemon extract
• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup buttermilk

Syrup

• 1/4 cup lemon juice
• 1/4 cup sugar

Glaze

• 2 cups confectioner's sugar
• 3 Tbsp. lemon juice, or until desired consistency

Instructions

1. Preheat oven to 350F. Spray a 9x5x3" loaf pan with cooking spray and set aside.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl, set aside. Mix the lemon juice and buttermilk together, set aside.
3. Cream the butter and initial sugar together in a large bowl of a stand up mixer with a paddle attachment, until light and fluffy, 5 min. Add in the eggs one at a time, mixing well after each. Add in the lemon zest and lemon extract. Add the flour and buttermilk mixture alternatively, starting and ending with the flour. Mix well.
4. Pour the batter into the prepared loaf pan and bake for 45 min. to 1 hour or until cake tester comes out clean. Let cake cool for 10 min.
5. Mix together the syrup ingredients and microwave, stirring after 30 seconds and until sugar melts, about 1 min. Remove cake from pan and place on a cooking rack over a rimmed cookie sheet. Brush on the syrup and let the cake cool completely.
6. When ready to serve, mix the glaze ingredients together and pour over the cake. Decorate with lemon slices if desired.
7. The cake freezes well at any stage, after the syrup or after the glaze. I slice the cake and put into baggies for lunch box snacks.

Recipe adapted from Ina Garten – Food Network.