Lemon Loaf Recipe

There’s something about this lemon bread that just makes everything feel a little brighter. It’s soft, sweet, and loaded with fresh lemon flavor, enough to give you that perfect little pucker, but still totally comforting. The glaze soaks into every slice, adding an extra hit of citrus that takes it over the top.

We ended up snowed in for three days and went through two full loaves. Even my picky eater was hooked. When a kid who lives on mac ‘n cheese calls Grandma just to rave about lemon bread, you know it’s good.

This Lemon Loaf Is So Good, You’ll Forget About the One at Starbucks

This is one of my favorite lemon recipes, and I think you’ll love it too. Here’s why:

• Big lemon flavor. Fresh lemon juice and zest in the batter and the glaze means every bite is bright, tangy, and full of citrusy goodness.
• Soft, tender texture. This loaf bakes up perfectly moist with a delicate crumb that practically melts in your mouth.
• That lemon glaze, though. Poured over the warm loaf, it soaks in just enough to add sweetness and that extra zing on top.
• Better than store-bought. Move over, Starbucks, this homemade version is fresher, softer, and way more flavorful. Plus, I can whip up a Starbucks-style vanilla bean frappuccino to go with it.
• Comes together fast. No mixer needed, no complicated steps. Just a quick batter, bake, and glaze. That’s it!

What You’ll Need

Here’s a quick look at what you’ll need to make this recipe. Don’t forget to scroll down to the recipe card for a printable list.

For The Lemon Bread

• Unsalted Butter – Softened or at room temp.
• Granulated Sugar – Light brown sugar would also work.
• Eggs – At room temperature, if possible.
• Fresh Lemon Juice – Fresh is always best, but bottled lemon juice works in a pinch. Swap with orange or lime juice for a different citrus twist.
• Grated Lemon Zest – Zest contains natural oils that give the bread its vibrant citrus taste.
• Flour – Good ol’ all-purpose flour works best here.
• Baking Powder and Salt – The baking powder gives the bread a little lift, while the salt balances out the sweetness and brings out all the flavors.
• Milk – Whole milk works best, but you can use low-fat milk too.

For The Glaze

• Powdered Sugar – Creates a smooth, sweet glaze that hardens slightly as it sets.
• Fresh Lemon Juice – Swap with orange or lime juice for a different variation.

Tips for the Best Lemon Loaf

• Use fresh lemon juice and zest. Bottled lemon juice won’t give you that same bright, citrusy punch. Zest the lemon before juicing, it’s easier!
• Don’t overmix the batter. Once the dry ingredients go in, stir just until combined. Overmixing can make the loaf dense instead of tender.
• Line your loaf pan with parchment or grease it well. This makes removing the bread a breeze and helps avoid stuck or overbaked edges.
• Check doneness with a toothpick. Stick it in the center. If it comes out clean or with just a few crumbs, you’re good to go.
• Glaze while it’s warm. Pour the lemon glaze over the loaf while it’s still slightly warm so it soaks in and adds that extra layer of flavor.

How to Store

• Room temperature: It’ll stay soft and moist for up to 3 days on the counter. Just keep it covered so it doesn’t dry out.
• Fridge: You can store it in the fridge if your kitchen runs warm, but keep in mind it may dry out faster. If you do, bring it to room temp or give it a quick zap in the microwave before serving.
• Freezer: Yes, it freezes beautifully! Wrap individual slices or the whole loaf in plastic wrap, then again in foil or a freezer bag. It’ll keep for up to 2 months. Let it thaw at room temp, then enjoy like it’s freshly baked.

More Lemon Recipes

• Lemon Curd-Topped Lemon Cake
• Lemon Blueberry Cake
• Blueberry Lemon Muffins
• Raspberry Lemon Bars