Lemon Loaf

This lemon loaf is my absolute favorite treat after a long day. It has a zesty flavor and a fluffy texture that works like magic for my relaxing evenings.

The fresh aroma of lemons is my dose of aromatherapy! Haha.

I won’t lie. I’ve tried a lot of lemon bread recipes. A LOT! Some turned out too dense, some were too dry, and most didn’t have that spot-on lemony vibe.

But today’s recipe is my lemon loaf success story. It took me a few (actually a lot) of trials and failures, yes! But it’s not very tricky to keep up with.

They were all gone in a  few minutes!

Scroll to bottom for printable recipe card.

What’s So Good About Lemon Bread?

Apart from the unmistakable lemon flavor, you mean? For me, it’s springiness. The loaf is moist, not dry, and crumbly. It’s light and fluffy. I think of it like a cloud of flavor in my mouth! And the glaze? Oh, that yummy lemon glaze. If you love lemons, you’ll never stop eating this.

Also, do you even realize how much money it saves me? It’s almost dangerous!

What to Serve with Lemon Loaf?

In my family, we love our fresh and fluffy bread with a dollop of freshly whipped cream. It’s refreshing and perfect with a tart lemony flavor. We have also tried a (huge) scoop of ice cream with berries on the top. Ahh!

Can I Make The Recipe in Mini Loaf Pans?

Yes, you can! But your baking time will be different. I usually bake for about 45 minutes. For mini loaves, 30-35 minutes should do. Keep a close watch on the mini loaves and test them with a toothpick. If it comes out clean, they’re done!

Ingredients:

For the loaf:

• Cake flour
• Large eggs
• Granulated sugar
• Lemon juice
• Coconut oil
• Butter softened
• Lemon extract
• Vanilla extract
• Baking powder
• Baking soda
• Salt

For the glaze:

• Powdered sugar
• Milk
• Lemon extract

How do you make Lemon Loaf:

Step1: Preheat the oven to 350 degrees.

Step2: Add the ingredients for the loaf to a mixing bowl, and blend on high until smooth.

Start by adding sugar.

Then, add baking powder.

Then, add baking soda.

Then, add the lemon juice.

Then, add the eggs.

Then, pour in the coconut oil.

Then, add the vanilla extract.

Then, add the lemon extract.

Step 3. Layer the mixture in a well-greased loaf pan, and bake for 40-45 minutes until cooked.

Step 4. Let the lemon loaf cool.

Step 5. Mix together the ingredients for the glaze and pour over the loaf.

Step 6. Slice and serve. Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Can I Replace Coconut Oil with Olive Oil?

I don’t recommend it. Olive oil will change the lemony flavor. And honestly, it can be a huge mess. Coconut oil has a very tropical feel to it. It mixes so well with the lemony scent. And since it freezes at room temperature, your bread will hold up better.

Can I Make This Bread Gluten-Free?

Some of us can’t enjoy wheat, rye, or barley. But you don’t have to miss out on the recipe for that. You can always do a gluten-free version. Just replace the cake flour with your choice of gluten-free alternative. Ta-da!

I haven’t tried it myself. But some readers have. And it worked for them. So, there’s hope.

Can I Double the Recipe?

Of course. You’ll probably have to bake two 9×5-inch loaves. Or you can bake in a Bundt pan for a stunning presentation. I am yet to try doing it this way. But it’s probably going to work out fine.

How to Store Leftover Bread?

If you keep the leftover lemon bread in a safe airtight box at room temperature, it’ll easily last up to 4-5 days. That’s brilliant news, isn’t it?

Can I Freeze This Lemon Loaf?

It’s a perfect freeze-me recipe! You can wrap the loaf with aluminum foil or store it in an airtight container. It’s going to stay out for six long months. Wow.

Just skip the glaze when you’re freezing. You can always add that bit later. To thaw, leave the bread at room temperature and glaze when you’re ready to serve.

Lemon Bread Tips and Tricks

• Please don’t confuse lemon oil with lemon extract. Don’t use them interchangeably. Lemon oil is much more intense.
• Also, don’t cover lemon extract by adding more lemon juice. The scent isn’t as strong. Instead, the added acidity will ruin the flavor balance.
• Try and use organic fresh lemons. The bottled stuff is “bleh,” in my opinion.
• Use a kitchen scale for proper measurements.

If you loved our Lemon Loaf recipe, you will also love our other recipes! Follow us on Pinterest, Youtube, Facebook and Twitter!

Check some of my best recipes below:

Whole Lemon Lemonade Freezer Pie – My family and I couldn’t stop eating this amazing pie!

Cream Cheese Lemonade PieEasy Lemon Blueberry Breakfast Cake Recipe – Moist, delicious lemon blueberry coffee cake is mindblowing good.

Lemon Cream Cheese Bars – These incredible Lemon Cream Cheese Bars are insanely amazing. The bars are fluffy, tender, and moist.