This glazed lemon loaf has a tender crumb, a bright lemon aroma, and a smooth, tangy glaze that adds just the right amount of sweetness without overpowering the cake. Since it’s a quick bread, there’s no yeast or complicated techniques involved. Simply mix the batter, bake, cool, and finish with a simple lemon glaze. The result is a bakery-style loaf that’s perfect for breakfast, afternoon tea, brunch, or dessert.
The combination of fresh lemon zest and juice creates a natural citrus flavor, while yogurt keeps the loaf wonderfully moist for several days. Whether you’re baking for guests or simply treating yourself, this recipe delivers a homemade loaf that’s both elegant and easy to make.
Why You’ll Love This Glazed Lemon Loaf
- Soft and moist texture that stays fresh for days.
- Fresh lemon flavor in every bite.
- Simple ingredients you probably already have.
- No yeast or special equipment required.
- Perfect balance of sweet, buttery, and tangy flavors.
- Ideal for breakfast, snacks, or dessert.
Ingredients
For the Lemon Loaf
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 4 teaspoons |
| Salt | 1/4 teaspoon |
| Plain Greek yogurt | 1 cup |
| Large eggs | 2 |
| Unsalted butter, melted | 5 tablespoons |
| Neutral oil (vegetable or canola) | 1/4 cup |
| Granulated sugar | 1 1/4 cups |
| Fresh lemon zest | 2 tablespoons |
| Fresh lemon juice | 1/4 cup |
| Vanilla extract | 1/2 teaspoon |
| Lemon extract (optional but recommended) | 1 teaspoon |
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For the Lemon Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 cup |
| Fresh lemon juice | 3 to 4 teaspoons |
Kitchen Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
- Parchment paper
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How to Make Glazed Lemon Loaf
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving enough overhang to lift the loaf after baking.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In another bowl, whisk together the yogurt, eggs, melted butter, oil, sugar, lemon zest, lemon juice, vanilla extract, and lemon extract until smooth.
- Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until no dry flour remains. Avoid overmixing to keep the loaf light and tender.
- Transfer the batter to the prepared loaf pan and smooth the top evenly.
- Bake for about 45 minutes. Loosely cover the loaf with aluminum foil if the top begins browning too quickly, then continue baking for another 15–20 minutes until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before carefully transferring it to a wire rack.
- Let the loaf cool completely before adding the glaze.
- Whisk together the powdered sugar and lemon juice until smooth. Adjust with a few extra drops of lemon juice if needed until you reach a thick but pourable consistency.
- Pour the glaze over the cooled loaf, letting it naturally drip down the sides. Allow the glaze to set for about 20 minutes before slicing.
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What You Can Do Better
- Use fresh lemons instead of bottled juice for brighter flavor.
- Bring refrigerated ingredients to room temperature before mixing.
- Do not overmix the batter or the loaf may become dense.
- Measure flour correctly by spooning it into the measuring cup and leveling it.
- Allow the loaf to cool completely before glazing so the icing stays on top.
- Add a little extra lemon zest if you enjoy a stronger citrus flavor.
- Store the loaf in an airtight container to keep it moist.
Serving Suggestions
- Serve with hot tea or freshly brewed coffee.
- Add fresh berries alongside each slice.
- Top with whipped cream for dessert.
- Enjoy lightly warmed with butter.
- Pair with vanilla ice cream for an indulgent treat.
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Storage Tips
Keep the glazed loaf in an airtight container at room temperature for up to three days. Refrigerate for up to five days if your kitchen is warm. Before serving, let refrigerated slices sit at room temperature for about 20 minutes to restore their soft texture. You can also freeze individual slices for up to two months. Wrap each slice tightly before freezing and thaw overnight when ready to enjoy.
Nutritional Information
Approximate values per slice (based on 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 365 kcal |
| Carbohydrates | 56 g |
| Protein | 5 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 50 mg |
| Sodium | 60 mg |
| Fiber | 1 g |
| Sugar | 33 g |
| Calcium | 110 mg |
| Iron | 2 mg |
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Frequently Asked Questions
Can I make this loaf without lemon extract?
Yes. Increase the amount of fresh lemon zest for a stronger natural citrus flavor if you don’t have lemon extract.
Can I use regular yogurt?
Absolutely. Plain regular yogurt works well, although Greek yogurt creates a slightly richer texture.
Why is my loaf dry?
Overbaking or adding too much flour are the most common reasons. Measure carefully and check for doneness a few minutes before the suggested baking time.
Can I freeze this lemon loaf?
Yes. Wrap the cooled loaf or individual slices tightly in plastic wrap followed by foil, then freeze for up to two months.
Can I add blueberries or poppy seeds?
Certainly. Fold in about one cup of fresh blueberries or one tablespoon of poppy seeds before baking for a delicious variation.
