This moist lemon loaf is soft, bright, and full of fresh lemon flavor with a simple glaze that soaks into every bite.
If you’re looking for a lemon loaf that’s truly soft and full of real lemon flavor, this is the one. It’s made with fresh lemon zest, lemon juice, and a simple syrup that soaks into the cake while it’s still warm. The result is a tender crumb that stays moist without being heavy, with just the right balance of sweet and bright. It’s easy to make and perfect for spring, brunch, or anytime you want something a little special with your coffee.
Why You’ll Love This Recipe
- Soft and moist texture. The combination of oil, sour cream, and lemon syrup keeps every slice tender.
- Real lemon flavor. Fresh zest and juice give this loaf a bright, natural citrus taste.
- Not overly sweet. Balanced with just enough glaze for a light finish.
- Easy to make. No mixer required—just a bowl and a spatula.
- Perfect for any occasion. Great for brunch, dessert, or an afternoon treat.
Ingredients in Lemon Loaf
Sour cream or Greek yogurt – Adds richness and keeps the crumb soft.
Neutral oil – Helps the loaf stay moist longer than butter alone.
Butter – Adds just a touch of flavor and structure.
Granulated sugar – Sweetens and balances the lemon.
Lemon zest – The key to strong lemon flavor—don’t skip it.
Eggs – Provide structure while keeping the loaf tender.
Lemon juice – Adds brightness and helps activate the baking soda.
Flour – Gives the loaf structure.
Baking powder + baking soda – Work together for lift and balance.
Kosher salt – Enhances the lemon flavor and balances sweetness.
How to Make Lemon Loaf
- Prepare the pan.
Grease and line a 9×5-inch loaf pan with parchment.
- Mix the wet ingredients.
Whisk together sour cream, oil, and melted butter until smooth. - Work the lemon zest into the sugar.
Press the zest into the sugar to release the oils, then mix into the wet ingredients.
- Add eggs to lemon sugar.
Whisk in eggs, lemon juice, and lemon extract if using.
- Add dry ingredients.
Fold in flour, baking powder, baking soda, and salt until just combined.
-
Bake.
Pour into the pan and bake at 325°F for 45–50 minutes.
The center should feel set and a toothpick inserted in the middle should come out clean.👉 Do not open the oven before 40 minutes or the center may sink.
- Add lemon syrup.
While warm, poke holes and brush the lemon syrup over the loaf.
- Cool and glaze.
Let cool completely, then drizzle with glaze before slicing.
FAQ
Here are a few helpful tips and answers before you start baking.
Why did my lemon loaf sink in the center?
This usually happens if the oven door is opened too early or the loaf needs a few more minutes to fully set in the center.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled will work in a pinch.
Can I freeze lemon loaf?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Do I have to use the lemon syrup?
You can skip it, but it adds moisture and enhances the lemon flavor.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well as a substitute.
This lemon loaf is the kind of recipe that feels simple in the best way. The crumb stays soft and moist, the lemon flavor really shines through, and that quick syrup and glaze make every slice feel a little special. Whether you serve it for brunch, dessert, or with an afternoon coffee, it’s one of those recipes you’ll want to make any time of year.
Moist Lemon Loaf with Lemon Glaze
Ingredients
For the cake
- ½ cup sour cream or full-fat Greek yogurt room temperature
- ½ cup neutral oil avocado or canola
- 2 Tbsps unsalted butter melted and cooled
- 1 cup granulated sugar
- 4 Tbsps finely grated lemon zest about 3 medium lemons
- 2 large eggs room temperature
- 3 Tbsps lemon juice fresh squeezed
- ½ tsp lemon extract optional
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- ¼ tsp baking soda
For the lemon syrup
- 3 Tbsp granulated sugar
- 3 Tbsp lemon juice fresh squeezed
For the glaze
- 1 cup confectioners' sugar
- 1 Tbsp lemon juice fresh squeezed
- 1 Tbsp milk more if needed
- 1 pinch salt
Instructions
Make the cake
- Preheat oven to 325°F. Lightly grease a 9x5-inch loaf pan, then line the bottom and sides with parchment paper, leaving an overhang on the long sides to easily lift the loaf out after baking.
- In a large bowl, whisk together sour cream, oil, and melted butter until smooth.½ cup sour cream or full-fat Greek yogurt, ½ cup neutral oil, 2 Tbsps unsalted butter
- In a separate bowl, combine sugar and lemon zest. Press together with the back of a spoon to release the oils, then stir into the wet mixture.1 cup granulated sugar, 4 Tbsps finely grated lemon zest
- Whisk in eggs, lemon juice, and lemon extract (if using).2 large eggs, 3 Tbsps lemon juice, ½ tsp lemon extract
- In another bowl, whisk flour, baking powder, baking soda, and salt. Fold into the batter until just combined.1 ½ cups all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, ¼ tsp baking soda
- Pour into prepared pan and smooth the top.
- Bake for 45–50 minutes, or until the center feels set and a toothpick inserted in the center comes out clean. Do not open the oven before 40 minutes.
- Let cool 5 minutes, then poke holes all over the loaf.
Add the lemon syrup
- Stir together lemon juice and sugar for the syrup and microwave briefly until dissolved. Slowly brush over the warm loaf.3 Tbsp granulated sugar, 3 Tbsp lemon juice
- Cool 10 more minutes, remove from pan, and cool completely.
Make the glaze
- Whisk glaze ingredients until smooth and drizzle over cooled loaf. Let set before slicing.1 cup confectioners' sugar, 1 Tbsp lemon juice, 1 Tbsp milk, 1 pinch salt
Equipment
Notes
- Don’t overbake.
Start checking at 45 minutes. Even a few extra minutes can make the edges slightly firm instead of soft and tender. - Don’t open the oven early.
Opening before 40 minutes can cause the center to sink. - The center may settle slightly.
This is normal for a very moist loaf and won’t affect texture. - Use fresh lemon.
Fresh zest and juice give the best flavor. - High altitude (above 3,000 ft):
Add 2 tablespoons flour to help stabilize the loaf and prevent sinking.
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