The Best Moist Lemon Loaf (Edit recipe)

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When life hands you lemons, make a lemon loaf! This moist and buttery lemon loaf is bursting with fresh lemon flavor. It’s an easy homemade recipe that comes together with simple pantry staples. If you’re looking for the best moist lemon loaf recipe, this bright and citrusy loaf is sure to become a favorite. Provecho amigos!

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

14

Serves: 6-10

Ingredients

0.5 cup Butter, Unsalted, melted
0.75 cup Granulated White Sugar
1 whole Lemon, Juiced & zested
1.5 tsp Pure Vanilla Extract
0.75 cup Plain Greek Yogurt
3 whole Eggs
1.5 cups All Purpose Flour, 1:1 gluten free flour works great as well
2 tsp Baking Powder
0.5 tsp Salt

Lemon vanilla glaze

1 cups Powdered Sugar
2 Tbsp Milk
.5 whole Lemon, Juiced & zested
1.5 tsp Vanilla Bean Paste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. (See note below for pan types/timing).
In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Mix on low speed for about 30 seconds to release the lemon oils and maximize the citrus flavor (or use your fingers).
Add the melted butter and mix until smooth. Add the vanilla extract (or vanilla bean paste) and mix until combined.
Add the Greek yogurt, lemon juice, and eggs one at a time, mixing well after each addition.
Add the flour, baking powder, and salt directly to the mixer bowl. Mix on low speed until just combined. The batter will be thick. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40–55 minutes (see note below), or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack.
While the loaf cools, prepare the glaze by whisking together the powdered sugar, milk, lemon juice, and vanilla bean paste until smooth.
Once the loaf has cooled (or is just slightly warm), drizzle the glaze over the top. Allow the glaze to set before slicing.

Notes

If using a cast iron loaf pan, the loaf may take an additional 10–15 minutes to bake compared to a ceramic or nonstick (Teflon) loaf pan. Begin checking for doneness around the 45-minute mark and continue baking until a toothpick inserted into the center comes out clean.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	494
Fat:	17 g
Carbohydrates:	73 g
Protein:	14 g
Cholesterol:	45 g
Sodium:	194 mg
Fiber:	1 g
Sugars:	44 g
Sugar Alcohol:	0 g
Calculated for total recipe.