Why did my lemon loaf sink in the middle?

This usually happens if the loaf is underbaked or if the oven temperature runs a little low. Opening the oven door too early can also cause the center to collapse before it has time to set. Make sure the loaf is fully baked and the center passes the skewer test before removing it.

Can I use bottled lemon juice instead of fresh?

You can use bottled lemon juice in a pinch, but fresh lemon juice gives a brighter, cleaner flavor. More importantly, fresh lemon zest makes a big difference and can’t be replaced by bottled juice. If possible, use fresh lemons for the best result.

Why is my lemon loaf dry even though I followed the recipe?

Dry lemon loaf is often caused by overbaking or overmixing the batter. Every oven bakes a little differently, so it’s best to start checking a few minutes early. Mixing just until the batter comes together also helps keep the crumb tender.

Can I skip the glaze?

Yes, the loaf is still delicious without the glaze. Without it, the flavor is a little more subtle, and the loaf is perfect for toasting and spreading with butter or honey. The glaze simply adds extra lemon punch and sweetness.

Does lemon loaf need to be refrigerated?

Lemon loaf does not need to be refrigerated if your kitchen is cool and it’s stored in an airtight container. In warmer weather, refrigeration helps it stay fresh longer, but always let it come to room temperature before serving for the best texture and flavor.

Lemon Loaf Recipe – Classic, Moist, and Easy to Make

Description

A classic homemade lemon loaf that’s moist, bright, and easy to make. Finished with a simple lemon glaze, this tender quick bread is perfect for everyday baking, brunch, or an afternoon treat.

Ingredients

Scale

2 cups plain flour
4 tablespoons baking powder
1/8 teaspoon salt
1 cup plain yogurt, room temperature
2 large eggs, room temperature
5 tablespoons unsalted butter, melted and cooled
1/4 cup vegetable or canola oil
2 tablespoons lemon zest
1/4 cup raw lemon juice
1 1/4 cups granulated sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons lemon extract
1 cup powdered sugar
3 to 4 teaspoons fresh lemon juice

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Instructions

Preheat the oven to 350°F and grease a standard loaf pan, lining it with parchment paper along the bottom and sides.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a separate bowl, whisk the yogurt, eggs, melted butter, oil, lemon zest, lemon juice, sugar, vanilla extract, and lemon extract until smooth.
Pour the wet ingredients into the dry ingredients and whisk gently just until no dry flour remains.
Transfer the batter to the prepared pan and smooth the top evenly.
Bake uncovered for about 45 minutes, until lightly golden on top.
Loosely tent the loaf with foil and continue baking for another 20 minutes, or until a skewer inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Whisk the powdered sugar with lemon juice to make the glaze, then spoon it over the cooled loaf before slicing and serving.

Notes

Do not overmix the batter or the loaf may turn out dense.
For best lemon flavor, use fresh lemon zest rather than bottled juice.
Allow the loaf to cool completely before glazing so the glaze sets properly.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate in warm weather.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg