Craving that iconic, sweet-tart slice of heaven from Starbucks? You’ve come to the right place. This homemade Lemon Loaf Bread recipe isn’t just a copycat; it’s an upgrade. We’ve cracked the code to an incredibly moist, tender crumb and a perfectly tangy lemon glaze that will make your kitchen smell absolutely divine. Forget the coffee shop line; the perfect slice is waiting for you right at home.
This recipe is designed for success, whether you’re a seasoned baker or just starting. We’re focusing on simple techniques and quality ingredients to create a truly unforgettable lemon loaf.
Why This Lemon Loaf Bread Recipe is a Must-Try
In a world of countless lemon loaf recipes, this one truly stands out. It’s meticulously crafted to deliver a “wow” factor with every single bite. Here’s what makes it so special:
- Unbelievably Moist Crumb: The secret is using full-fat sour cream, which adds incredible moisture and a subtle richness that balances the citrus perfectly.
- Intense Lemon Flavor: We use both fresh lemon zest and juice in the batter and the glaze, ensuring a bright, authentic lemon flavor shines through.
- Perfectly Sweet and Tangy Glaze: Our glaze isn’t an afterthought. It’s a thick, luscious topping that provides the perfect sweet counterpoint to the zesty loaf.
- Simple & Foolproof: The instructions are clear and straightforward, with pro tips to guide you every step of the way.
Key Ingredients for the Perfect Loaf
The magic of this Lemon Loaf Bread lies in using simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece.
For the Lemon Loaf Cake
- All-Purpose Flour: Provides the structure for our loaf.
- Baking Powder & Baking Soda: These leaveners work together to create the perfect rise and a tender crumb.
- Salt: A crucial ingredient that balances the sweetness and enhances the overall flavor.
- Granulated Sugar: For sweetness and a soft texture.
- Eggs: Make sure they are at room temperature to ensure they mix evenly into the batter.
- Vegetable Oil: The key to a moist loaf that stays fresh for days.
- Sour Cream: Full-fat, room temperature sour cream is our secret weapon for the ultimate moistness.
- Fresh Lemon Zest & Juice: Non-negotiable for that bright, zesty flavor!
- Vanilla Extract: Adds a layer of warmth and complexity.
For the Tangy Lemon Glaze
- Powdered Sugar: Sift it to ensure a silky smooth, lump-free glaze.
- Fresh Lemon Juice: Provides that signature tangy kick.
- Milk or Heavy Cream: Just a splash to achieve the perfect pouring consistency.
Step-by-Step Instructions
Follow these simple steps to bake the most delicious lemon loaf you’ve ever tasted. This process is broken down to ensure you nail it on the first try.
1. Prepare the Batter
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar and eggs together until light and fluffy. Slowly stream in the vegetable oil while continuing to whisk. Then, stir in the sour cream, fresh lemon zest, lemon juice, and vanilla extract until everything is well combined.
- Mix Batter: Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine. Overmixing can lead to a tough, dense loaf.
2. Bake the Perfect Loaf
- Pour and Bake: Pour the batter into your prepared loaf pan and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes. The loaf is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Down: Let the loaf cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. It’s essential that the loaf is completely cool before you add the glaze. For another amazing loaf cake, check out this Burnt Basque Cheesecake Loaf.
3. Make and Apply the Glaze
- Whisk the Glaze: While the loaf cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice. Add the milk or heavy cream, one teaspoon at a time, until you reach your desired consistency. It should be thick but pourable.
- Glaze the Loaf: Once the lemon loaf is completely cool, place a sheet of parchment paper under the wire rack to catch any drips. Slowly pour the glaze over the top of the loaf, allowing it to drip down the sides.
- Let it Set: Allow the glaze to set for about 20-30 minutes before slicing and serving. This will prevent it from being too sticky.
Pro Tips for the Moistest Lemon Loaf Bread
Want to elevate your Lemon Loaf Bread from great to absolutely spectacular? These expert tips guarantee a moist, flavorful result every time.
- Use Room Temperature Ingredients: Using room temperature eggs and sour cream is crucial. They emulsify better into the batter, creating a smoother, more uniform texture and a better rise.
- Don’t Overmix the Batter: This is the most common baking mistake. Overmixing develops the gluten in the flour, resulting in a tough, dense, and rubbery loaf instead of a light and tender one.
- Fresh Lemon Juice is a Must: For the most vibrant and authentic flavor, always use freshly squeezed lemon juice and freshly grated zest. Bottled juice simply can’t compare. If you love lemon, you might also enjoy this Lemon Zucchini Cake.
Storing Your Lemon Loaf
To keep your lemon loaf fresh and moist, store it in an airtight container at room temperature for up to 4 days. While you can refrigerate it to extend its life, be aware that it can dry out the crumb. For longer storage, you can freeze the unglazed loaf. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 3 months. Thaw at room temperature before glazing and serving.
Frequently Asked Questions
For the best, brightest flavor, we strongly recommend using fresh lemon juice and zest. Bottled lemon juice lacks the vibrant taste of fresh lemons and will result in a less flavorful loaf and glaze.
The key to a moist lemon loaf is using full-fat ingredients like sour cream or yogurt, being careful not to overmix the batter, and not overbaking it. Storing it in an airtight container at room temperature also preserves moisture.
While similar, a pound cake traditionally uses a pound each of butter, sugar, eggs, and flour, resulting in a denser texture. A lemon loaf is typically lighter and moister, often using oil or a mix of butter and oil, along with ingredients like sour cream for a softer crumb.
A sunken middle is usually caused by opening the oven door too early, which lets heat escape and stops the rising process. It can also be a result of overmixing the batter, which develops too much gluten, or an improperly calibrated oven.
Discover More Delicious Recipes
We hope you love this incredible Lemon Loaf Bread recipe as much as we do! It’s a truly special treat that’s perfect for breakfast, dessert, or an afternoon snack. If you make it, don’t forget to leave a comment and share your masterpiece. For more dessert inspiration, check out these amazing Raspberry Cheesecake Bars. For more recipes and baking tips, be sure to follow us on Pinterest!
Lemon Loaf Bread Recipe
Lemon Loaf Bread (Better Than Starbucks!)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk sugar and eggs until light and fluffy. Slowly whisk in the oil. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
- To make the glaze, whisk together the sifted powdered sugar and lemon juice. Add milk or cream until you reach a thick, pourable consistency.
- Pour the glaze over the completely cooled loaf. Let it set for 20-30 minutes before slicing.
Notes
Ensure your eggs and sour cream are at room temperature for a smooth, well-incorporated batter.
Do not overmix the batter! Mix only until the flour disappears to ensure a tender, not tough, loaf.
