Lemon Loaf Bread has become a staple in my kitchen, bringing a burst of sunshine with every slice. I remember the first time I tried lemon bread; it was at a quaint café, where the sweet tang of lemon paired perfectly with a cup of coffee. The delightful aroma filled the air, enticing everyone around. Making my version, I discovered that this lemon loaf recipe is not only easy but incredibly rewarding. Every bite is moist and citrusy, with a glaze that makes it irresistible. Perfect for brunch, dessert, or a simple sweet snack, let’s get cooking!
Why You’ll Love This Lemon Loaf Bread
- Moist, tender texture that melts in your mouth
- Bright, zesty flavor that awakens your taste buds
- Perfect for brunch or afternoon tea
- Easy to make with simple ingredients
- Budget-friendly dessert option
- Great for sharing with friends and family
- Can be served plain or dressed up with a glaze
- Ideal for any occasion, from casual to festive
Ingredients for Lemon Loaf Bread
Here’s everything you need for this delightful lemon loaf:
- 1 ½ cups all-purpose flour – provides the structure
- 1 ½ teaspoons baking powder – helps the loaf rise
- ½ teaspoon salt – enhances flavor
- 1 cup granulated sugar – adds sweetness
- 2 large eggs – contributes to moisture and binding
- ½ cup Greek yogurt – keeps the bread moist
- ½ cup vegetable oil – adds richness
- 1 tablespoon lemon zest – infuses bright citrus flavor
- ¼ cup fresh lemon juice – adds tanginess
- 1 teaspoon vanilla extract – enhances sweetness
- 1 cup powdered sugar (for glaze) – creates a sweet topping
- 2 tablespoons fresh lemon juice (for glaze) – balances sweetness
How to Make Lemon Loaf Bread
- Step 1: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, greasing the sides for easy removal.
- Step 2: In a bowl, whisk together the flour, baking powder, and salt until well combined.
- Step 3: In a large mixing bowl, beat the sugar and eggs until light and creamy, which takes about 2-3 minutes.
- Step 4: Add in the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
- Step 5: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Step 6: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50 to 55 minutes or until a toothpick comes out clean.
- Step 7: Allow the loaf to cool completely before glazing.
- Step 8: For the glaze, mix the powdered sugar with lemon juice until thick yet pourable.
- Step 9: Drizzle the glaze over the cooled loaf and let it set before slicing.
Pro Tips for the Best Lemon Loaf Bread
These tips will ensure your lemon loaf turns out perfect every time:
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix the batter; this keeps the bread light and fluffy.
- Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack.
What’s the secret to perfect Lemon Loaf Bread?
The secret is in using room temperature ingredients, which help create a smooth batter and ensure even baking. Also, be sure to not skip the glaze; it adds a delicious finish!
Can I make Lemon Loaf Bread ahead of time?
Yes! You can prepare the loaf a day in advance. Just store it in an airtight container at room temperature to maintain freshness.
How do I avoid common mistakes with Lemon Loaf Bread?
Avoid overmixing your batter to prevent a dense loaf. Also, be sure to accurately measure your ingredients for the best results.
Best Ways to Serve Lemon Loaf Bread
Serve your lemon loaf with a cup of tea or coffee for a delightful afternoon break. You can also pair it with fresh berries or a dollop of whipped cream for added indulgence. For a twist, try using a lemon loaf with glaze for an extra layer of sweetness.
Nutrition Facts for Lemon Loaf Bread
Per serving (recipe makes 8 servings):
- Calories: 280
- Protein: 4g
- Fat: 11g
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Lemon Loaf Bread
After the loaf has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It can last in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, simply slice and microwave for about 15-20 seconds, or enjoy it cold!
Frequently Asked Questions About Lemon Loaf Bread
What is Lemon Loaf Bread?
Lemon loaf bread is a moist and sweet cake-like bread made with fresh lemon juice and zest, perfect for dessert or a light snack.
Why is Lemon Loaf Bread popular?
The bright, citrus flavor combined with its moist texture makes it a favorite among lemon lovers, making it a perfect treat for any occasion!
Can I substitute ingredients in Lemon Loaf Bread?
Yes! You can replace Greek yogurt with sour cream or use olive oil instead of vegetable oil for a different flavor.
What goes well with Lemon Loaf Bread?
Fresh fruits like strawberries or blueberries are great accompaniments. You can also serve it with a light dusting of powdered sugar.
Variations of Lemon Loaf Bread You Can Try
For a unique twist, consider adding poppy seeds for texture or blueberries for a fruity addition. You can also try making a lemon flavored cake bread by layering it with cream cheese filling!
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Lemon Loaf Bread: 7 Irresistible Reasons to Make It Today
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Lemon Loaf Bread is moist, citrusy, and easy to make with fresh lemon juice and zest. Perfect for brunch, dessert, or a sweet snack. The tangy lemon glaze makes every bite irresistible.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup Greek yogurt
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper. Grease the sides.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat sugar and eggs until light and creamy. Add yogurt, oil, lemon zest, lemon juice, and vanilla extract. Mix well.
- Gently fold dry ingredients into wet ingredients until just combined.
- Pour batter into loaf pan, smooth the top, and bake for 50 to 55 minutes.
- Let the loaf cool completely before glazing.
- For the glaze, mix powdered sugar with lemon juice until thick and pourable.
- Drizzle glaze over cooled loaf and let set before slicing.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 to 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
