1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 large eggs, room temperature
½ cup vegetable oil or melted butter
½ cup sour cream or Greek yogurt
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
Optional Lemon Glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Preparation
Step 1: Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk sugar and eggs until pale and slightly thickened. Add oil (or melted butter), sour cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
Step 4: Combine Batter
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix, as this can make the loaf dense.
Step 5: Bake the Lemon Loaf
Pour batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Variations
Glazed Lemon Loaf: Drizzle with lemon glaze while the loaf is still slightly warm.
Lemon Blueberry Loaf: Fold in 1 cup fresh blueberries tossed in flour.
Lemon Poppy Seed Loaf: Add 1 tablespoon poppy seeds to the batter.
Dairy-Free Lemon Loaf: Use dairy-free yogurt and oil instead of butter.
Extra Lemon Flavor: Add lemon extract for a stronger citrus punch.
Cooking Notes
Use fresh lemons for the best flavor—zest before juicing.
Room-temperature eggs help create a smooth batter.
Do not overbake; lemon loaf should be moist, not dry.
Tent loosely with foil if the top browns too quickly.
Serving Suggestions
Serve Lemon Loaf sliced and slightly warm or at room temperature. It pairs beautifully with coffee, tea, or fresh berries. This loaf is perfect for brunch spreads, bake sales, afternoon snacks, or as a light dessert after dinner.
Tips
Let the loaf cool before glazing for a smooth finish.
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