Lemon Loaf

I absolutely love the tart and bright flavors of all lemon desserts, but this has to be one of my all time favorites! I have tested and perfected this recipe over the years to make the perfect moist and delicious lemon loaf — it is sure to beat out any coffee-shop-made version, every time!

The secret to this cake is the yogurt! It adds a bit of tang and makes the cake moist. Be sure to use plain yogurt, and not a sweetened or flavored variety. You could use a reduced fat yogurt; however, I always prefer to use a full-fat yogurt to ensure my lemon loaf comes out extra moist.

Here’s how I make it!

Preheat the oven to 350ºF.

With a pastry brush (or your fingers), brush the insides of a loaf pan with softened butter.

Cut a piece of parchment paper roughly 15” by 8½”. Lay parchment paper into the loaf pan so that the shorter measurement (8½”) fits the length of the pan and the larger measurement (15”) spills over the width of the pan. Brush the parchment paper with additional softened butter.

Sprinkle flour into the pan to evenly coat the bottom and inner sides. Tap out and discard excess flour.

In a medium-sized bowl, whisk together the flour, baking powder, and kosher salt.

In a large bowl, whisk together the eggs, sugar, yogurt, lemon zest, lemon juice, vanilla, and vegetable oil.

Whisk the dry ingredients into the wet ingredients, 1/3 at a time, until the mixture is just combined.

Pour the batter into the prepared loaf pan and smooth the surface. A pro tip: using a butter knife, “cut” a line down the center of the batter (about 1” deep). This helps loaf cakes rise and crack evenly on top.

Bake in the center of the oven for 60 to 70 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove the cake from the oven and allow it to cool for 10 minutes before removing it from the pan.

Remove the loaf by lifting both ends of the parchment paper. Place the loaf on a cooling rack and allow it to cool completely.

For the glaze, combine the powdered sugar and lemon juice until smooth.

Pour the glaze over the cake and allow it to set for 10 minutes.

To keep lemon loaf fresh, cover the loaf with plastic wrap and place it in a “non-drafty” place.

Lemon Loaf

This super moist, tangy, and perfectly sweet lemon loaf is the ultimate treat for lemon lovers. Paired with a hot cup of tea or coffee, it makes a simple and easy dessert… or quick breakfast on the go.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 1 loaf

Category Sweet

Ingredients

 

1x2x3x

• ▢ 1 Tbsp unsalted butter, softened (for greasing the pan)
• ▢ 2 cups all-purpose flour, spooned and leveled (plus more for coating the pan)
• ▢ 2 tsp baking powder
• ▢ ½ tsp kosher salt (I use Diamond Crystal)
• ▢ 3 large eggs, at room temperature
• ▢ 1 cup granulated sugar
• ▢ 1 cup full-fat plain yogurt, at room temperature
• ▢ 2 Tbsp lemon zest
• ▢ ¼ cup lemon juice
• ▢ 1 tsp pure vanilla extract
• ▢ ⅔ cup vegetable oil

For the Glaze

• ▢ 1 cup powdered (icing) sugar
• ▢ 2 Tbsp lemon juice

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350ºF.
• With a pastry brush (or your fingers), brush the insides of a loaf pan with softened butter.
  1 Tbsp unsalted butter, softened
• Cut a piece of parchment paper roughly 15” by 8½”. Lay parchment paper into loaf pan so that the shorter measurement (8½”) fits the length of the pan and the larger measurement (15”) spills over the width of the pan. Brush the parchment paper with additional softened butter.
• Sprinkle flour into the pan to evenly coat the bottom and inner sides. Tap out and discard excess flour.
• In a medium-sized bowl, whisk together flour, baking powder, and salt.
  2 cups all-purpose flour, spooned and leveled

  2 tsp baking powder

  ½ tsp kosher salt
• In a large bowl, whisk together eggs, sugar, yogurt, lemon zest, lemon juice, vanilla, and vegetable oil.
  3 large eggs, at room temperature

  1 cup granulated sugar

  1 cup full-fat plain yogurt, at room temperature

  2 Tbsp lemon zest

  ¼ cup lemon juice

  1 tsp pure vanilla extract

  ⅔ cup vegetable oil
• Whisk dry ingredients into wet ingredients, one third at a time, until the mixture is just combined.
• Pour batter into prepared loaf pan and spread evenly using a spatula or spoon.

  Pro tip: To help the loaf cake rise and crack evenly on top, "cut" a line down the centre of the batter using a butter knife (about 1" deep).
• Bake until loaf cake has risen and a wooden skewer can be poked into it and come out clean (about 60 to 70 minutes).
• Remove from the oven and allow to cool for 10 minutes before removing it from the pan.
• Remove the loaf cake from the pan by lifting both ends of the parchment paper. Set on a cooling rack, and allow to cool completely.
• For the glaze, combine the powdered sugar and lemon juice, and mix until smooth. Pour the glaze over the loaf cake and allow to set for 10 minutes.
  1 cup powdered (icing) sugar

  2 Tbsp lemon juice
• To keep lemon loaf fresh, cover with plastic wrap and place it in a "non-drafty" place.

Notes

1. Plain yogurt: Be sure to use plain yogurt, not sweetened or flavored. I like to use full-fat yogourt to ensure an extra-moist loaf.
2. For evenly risen and cracked loaf cakes: Using a butter knife, “cut” a line down the center of the batter (about 1″ deep).

Nutrition

Calories: 3931kcal | Carbohydrates: 533g | Protein: 54g | Fat: 182g | Saturated Fat: 40g | Polyunsaturated Fat: 88g | Monounsaturated Fat: 44g | Trans Fat: 2g | Cholesterol: 620mg | Sodium: 2349mg | Potassium: 982mg | Fiber: 9g | Sugar: 332g | Vitamin A: 1424IU | Vitamin C: 49mg | Calcium: 919mg | Iron: 16mg

Nutrition Disclaimer