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    Home » Recipes » Quick Breads & Scones

    Glazed Lemon Loaf

    Feb 11, 2021 · Modified: Aug 3, 2022 by Sandra Flegg

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    This heritage recipe is a tried and tested, fool-proof recipe. If you love lemon, then you're going to love this moist lemon cake recipe! It's quick and easy to make and you'll have everyone asking you for this recipe!

    Close up picture showing the texture of finished result of Glazed Lemon Loaf recipe. this recipe!

    I'm excited to share this Glazed Lemon Loaf recipe with you! This is one of these recipes that you make, then think - I should have made a double batch!

    Freshly squeezed lemon juice mixed with sugar creates a sweet lemon glazed that is drizzled over the loaf when it is still warm from the oven - heavenly!!

    Jump to:
    • YOU'LL LOVE THIS RECIPE!
    • INGREDIENTS & SUBSTITUTIONS
    • INSTRUCTIONS & EXPERT TIPS
    • STORAGE & FREEZING INSTRUCTIONS
    • If you like this recipe, then check these out!
    • Glazed Lemon Loaf Recipe
    • Comments

    YOU'LL LOVE THIS RECIPE!

    • it's SO easy to make! no fancy equipment required and takes little time to mix up.
    • this is a tested recipe with consistent results that you can count on
    • uses basic ingredients that you might already have in your pantry/refrigerator

    INGREDIENTS & SUBSTITUTIONS

    Ingredients needed for this recipe with text overlay.
    • take the butter out of the refrigerator 30 to 60 minutes before you begin baking since it needs to be softened at room temperature. Same for the eggs.
    • use the freshest lemons that you can find and be sure to wash them thoroughly in warm (not hot) water and pat dry before zesting them. There's nothing better than fresh lemon flavour!
    • I use 1% milk in this recipe or you can also use 2% or whole milk.

    INSTRUCTIONS & EXPERT TIPS

    The step-by-step photos below will give you a visual idea about how the batter will look as you're preparing this recipe.

    Numbered Step by Step photos showing process images for how to make Glazed Lemon Loaf.
    • one of the keys to the delicate texture of this loaf is to ensure that you are not over mixing the ingredients. When you add the flour, stir only until moistened.
    • drizzle the glaze over the loaf when it is still warm from the oven, allowing it to soak in completely.
    • resist the urge to open the door the check on the loaf too early during the baking process. This can cause your loaf to sink in the middle. Turn on the oven light to keep an eye on it.

    STORAGE & FREEZING INSTRUCTIONS

    Wrap the loaf in plastic wrap and store on kitchen counter for up to three days.

    You can also freeze the loaf by wrapping it in two layers of plastic wrap (and a layer of foil as well if you have it). The loaf will keep in the freezer for up to one month.

    Thaw completely at room temperature before slicing.

    Can you freeze Glazed Lemon Loaf?

    Wrap the cooled lemon loaf in two layers of plastic wrap. The loaf will keep in the freezer for up to one month. Thaw completely at room temperature before slicing.

    How do you keep Lemon Loaf fresh?

    Once the loaf has cooked, wrap it in plastic wrap ensuring that it covers all over the lemon loaf. Store on the kitchen counter for up to three days.

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    If you like this recipe, then check these out!

    • Banana Bread Recipe Without Baking Soda
    • Lemon Raspberry Loaf
    • Lemon Blackberry Bread
    • Easy Lemon Dump Cake with Cream Cheese

    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

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    (ALT="")

    Glazed Lemon Loaf Recipe


    ★★★★★

    4.5 from 4 reviews

    • Author: Sandra Flegg
    • Total Time: 1 hour 5 minutes
    • Yield: 1 loaf
    Print Recipe
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    Description

    A delicate crumb in this moist and tangy lemon cake that is sure to please. This is an easy recipe to make with great results.


    Ingredients

    ½ cup butter, softened at room temperature

    1 cup granulated sugar

    2 eggs

    ½ cup milk

    1 and ½ cups all-purpose flour

    1 tsp. baking powder

    ½ tsp. salt

    Grated rind of 1 lemon

    Glaze:

    Juice of 1 lemon

    ¼ cup granulated sugar


    Instructions

    This recipe can be made by hand, or using an electric or stand mixer.

    1. In a large mixing bowl, cream together butter, sugar and 1 egg. 
    2. Beat in second egg and beat until well combined.
    3. Blend in milk and stir just until combined.
    4. In a medium mixing bowl, stir together flour, baking powder, salt and lemon rind. 
    5. Pour the flour mixture over batter and stir only to moisten being careful not to over mix.
    6. Spoon into a greased 9x5x3 inch loaf pan. 
    7. Bake in 350F oven for 50-55 minutes or until cake tester inserted into the centre comes out clean.
    8. Cool in pan for 10 minutes.
    9. Remove from pan and place on wire cooling rack with a piece of parchment paper or waxed paper under the cooling rack. (this will make it easier to clean up the spilled drizzle)
    10. Using a toothpick or very sharp knife, poke holes all over the top of the lemon loaf about two inches apart. 
    11. Prepare the glaze by combining the juice of 1 lemon with ¼ cup of granulated sugar in a small bowl. Mix well.
    12. While the loaf is still warm, pour glaze over the entire top of the loaf. Use a pastry brush to brush any glaze that has dripped onto the parchment paper onto the sides of the loaf. 

    Notes

    Storage Instructions: 

    Wrap the loaf in plastic wrap and store on kitchen counter for up to three days.

    Freezing Instructions:

    Wrap loaf in two layers of plastic wrap, followed by aluminum foil and store up to 1 month in the freezer.

    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 278
    • Sugar: 27.1 g
    • Sodium: 139.2 mg
    • Fat: 10.5 g
    • Saturated Fat: 6.1 g
    • Trans Fat: 0 g
    • Carbohydrates: 44.1 g
    • Fiber: 0.7 g
    • Protein: 3.9 g
    • Cholesterol: 61.8 mg

    Keywords: Dessert, sweet breads, lemon

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Christena Campbell

      April 30, 2021 at 3:18 pm

      I made this lemon loaf it is delicious, nice lemon taste and moist

      Reply
      • Sandra

        April 30, 2021 at 3:30 pm

        Thanks so much for taking the time to comment! I'm so happy to hear that you enjoyed the recipe!

        Reply
        • Susan Vlasaty

          June 10, 2021 at 9:35 pm

          The recipe was perfect. It turned out moist and lots of flavor.

          ★★★★★

          Reply
          • Sandra

            June 10, 2021 at 10:09 pm

            That's terrific! I'm happy that you liked it!

            Reply
            • DEBORAH

              July 12, 2021 at 9:09 am

              I also make a orangeloaf the same way as the lemon loaf they are mmade the same way exceept you substatue lemon for orange!

            • Sandra

              July 12, 2021 at 9:11 am

              Delicious! I will soon be posting an orange poppyseed loaf that sounds similar to this one. I love orange flavours too! Thanks for stopping by 🙂

    2. Nancy

      June 21, 2021 at 12:07 pm

      this loaf is very good, i added some lemon juice with the milk, upped the lemon flavour! also stirred some blueberries in! delicous! thanks for the recipe.

      Reply
      • Sandra

        June 21, 2021 at 12:18 pm

        Blueberries and lemon -my favourite! Thanks so much for letting me know how it turns out and I'm so happy to hear that you enjoyed it!

        Reply
    3. Monique

      June 28, 2021 at 5:15 pm

      I made the lemon and I made a vanilla! The best a quickest recipe. I love them both. Thanks.

      Reply
      • Sandra

        June 29, 2021 at 8:23 am

        What a great idea to make a vanilla loaf as well! I'm so please that you love them! Thanks for posting your comment.

        Reply
    4. Peyton

      January 18, 2022 at 12:12 pm

      I love how easy it was to make, I did not use a mixer. Unfortunately, we thought it was a little dry and didn't have enough lemon flavor. Needs more glaze too.

      ★★★

      Reply
    5. Cindy Cormier

      May 31, 2022 at 7:58 pm

      Can buttermilk be substituted for milk?

      Reply
      • Sandra

        June 06, 2022 at 11:29 am

        I have not tested this recipe with buttermilk. The acidity would be different than the milk and would require adjusting baking soda/baking powder.

        Reply
    6. Sarah Brandenburg

      January 27, 2023 at 3:43 am

      I made this lemon loaf it was delicious, nice and moist. The only problem i had was the lemon loaf stuck in my pan really bad .I greased the pan well ,any idea why it stuck so bad

      ★★★★★

      Reply
    7. Tim

      January 28, 2023 at 5:05 pm

      Made this and it is was perfect moist lemon flavour!!

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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