Name: Zesty Lemon Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup sour cream or plain Greek yogurt; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 cup powdered sugar (for glaze); 2–3 tbsp lemon juice (for glaze); 1 tbsp milk or cream (optional, to adjust glaze thickness)

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I make this Zesty Lemon Loaf when I’m craving something light, citrusy, and just sweet enough. It’s tender, moist, and bursting with real lemon flavor—perfect with coffee, tea, or as an anytime treat.

Why I’ll love this recipe

This lemon loaf is bright, fresh, and super easy to pull together. I love how the lemon zest and juice shine through in both the loaf and the glaze. It’s one of those recipes I rely on when I want something simple but guaranteed to please. Zesty Lemon Loaf

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I typically use:

butter (softened)
granulated sugar
eggs
sour cream or plain Greek yogurt
fresh lemon juice
lemon zest
vanilla extract
all-purpose flour
baking powder
salt

For the glaze:

powdered sugar
lemon juice
optional: milk or cream to adjust thickness

Directions

I preheat the oven to 350°F and grease a standard loaf pan.
I cream the butter and sugar until light, then beat in the eggs one at a time.
I stir in the sour cream, lemon juice, zest, and vanilla.
I whisk together the dry ingredients and gently fold them into the wet mixture.
I pour the batter into the loaf pan and bake for about 50–55 minutes, or until a toothpick comes out clean.
After cooling, I drizzle the glaze over the loaf and let it set before slicing.

Servings and timing

I get 8 to 10 slices from this loaf. Prep takes about 15 minutes, baking about 55 minutes, plus cooling and glazing time—so around 1 hour and 15 minutes total.

Variations

Here’s how I like to change it up:

Add poppy seeds for a lemon poppy loaf
Mix in blueberries for bursts of fruity sweetness
Use a lemon syrup soak instead of glaze for extra moisture
Swap sour cream for yogurt or crème fraîche
Top with candied lemon slices for a decorative finish

storage/reheating

I store it at room temperature for up to 3 days, or in the fridge for up to 5. It freezes well without the glaze—just wrap it tightly and thaw when ready. I don’t usually reheat it, but a quick warm-up in the microwave works if I want it soft and cozy.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice—it gives a brighter, more natural flavor—but bottled works in a pinch.

How do I keep the loaf moist?

Sour cream or yogurt keeps the crumb soft and rich. I also avoid overbaking it.

Why is my glaze too thin or too thick?

I adjust with extra sugar or lemon juice until it’s just right—thick enough to drizzle, thin enough to flow.

Can I make this gluten-free?

Yes—I use a 1:1 gluten-free flour blend and it turns out great with no texture issues.

What’s the best way to zest lemons?

I use a microplane and avoid the bitter white pith underneath the yellow skin.

Conclusion

This Zesty Lemon Loaf is one of my favorite bakes when I want something quick, bright, and satisfying. It’s full of lemon flavor, incredibly soft, and topped with a glaze that brings everything together. Whether it’s for guests or just for me, it never lasts long once sliced.