Description
This copycat lemon loaf delivers bright citrus flavor, a tender and moist crumb, and a sweet glaze reminiscent of your favorite bakery treat. Perfect for breakfast, dessert, or brunch, it’s easy to customize and even easier to love.
Ingredients
Scale
For the Lemon Loaf:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1½ tsp baking powder
- ¼ tsp salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Optional Add-Ins:
- 1 tsp vanilla extract
- 1–2 tsp poppy seeds
- Candied lemon slices (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In one bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream melted butter and sugar until light.
- Beat in eggs one at a time. Add lemon juice, zest, and buttermilk. Mix to combine.
- Gradually stir in the dry ingredients. Mix until just combined—do not overmix.
- Pour batter into the prepared loaf pan. Smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar with lemon juice to make the glaze. Drizzle over the cooled loaf. Let glaze set before slicing.
Notes
- Use fresh lemon juice and zest for best flavor.
- Don’t overmix to ensure a fluffy, moist crumb.
- Let loaf cool completely before glazing.
- For gluten-free, use certified GF flour.
- Vegan? Replace eggs with flax eggs and use dairy-free substitutes.
- Add vanilla or poppy seeds for extra flair.
- For chocolate lovers, swirl in melted white or dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 50 minute
- Category: Dessert / Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg