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Moist Lemon Loaf with Lemon Glaze

This moist lemon loaf is soft, tender, and full of fresh lemon flavor. A quick lemon syrup keeps it extra moist, while a light glaze adds just the right touch of sweetness.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Servings: 10 slices
Author: Sally Humeniuk

Equipment

  • 9x5 loaf pan
  • Parchment paper
  • Mixing bowls various sizes
  • whisk
  • flat spatula
  • silicone brush

Ingredients

For the cake

For the lemon syrup

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

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.