Lemon Loaf

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This is even better than the Starbucks lemon loaf! It's a moist and tender quick bread bursting with bright, citrusy flavor, made with real lemons and pantry staples. Boost the sweetness with a creamy lemon glaze.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: lemon loaf

Servings: servings

Author: Erin Sellin

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
1 Tablespoon lemon zest
2 whole large eggs
2 Tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup plain yogurt or sour cream

Glaze (Optional)

1 ½ cup powdered sugar
2-3 Tablespoons fresh lemon juice

Instructions

Preheat oven to 350º F. Prepare a loaf pan with non-stick spray or line with parchment paper.
Whisk together flour, baking powder and salt. Set aside.
1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
In a stand mixer, cream together butter, sugar and lemon zest until light and fluffy. Will take 2-3 minutes to really come together.
½ cup unsalted butter, 1 cup granulated sugar, 1 Tablespoon lemon zest
Add eggs, lemon juice and vanilla and mix until really well combined. Scrape down the sides if necessary to get the mixture to come together.
2 whole large eggs, 2 Tablespoons fresh lemon juice, 1 teaspoon vanilla extract
Slowly alternate adding in the flour mixture with the yogurt until it just comes together as a batter. Do not over mix.
½ cup plain yogurt
Spread the mixture into the prepared pan and bake for 45-55 minutes until golden brown and a tester comes out mostly clean. Remove from the oven and let stand in the pan for 10 minutes before removing to a wire rack to cool completely.
To make the glaze mix together powdered sugar and lemon juice until it is easy to drizzle over the lemon loaf.
1 ½ cup powdered sugar, 2-3 Tablespoons fresh lemon juice
Drizzle over the loaf, and let the glaze set up before slicing to serve.

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