Lemon Loaf with Lemon Glaze
Lemon desserts have a special kind of magic to them. They’re bright without being loud, sweet but balanced, and comforting in a way that somehow still feels refreshing. This lemon loaf is the kind of bake that instantly lifts your mood—the scent of lemon zest and sugar filling the kitchen before the oven timer even thinks about going off.
This is one of those recipes that feels simple but delivers every single time. No layers, no fancy decorating, no complicated steps. Just a tender, buttery loaf packed with lemon flavor and finished with a glossy, tangy glaze that drips beautifully down the sides. It’s perfect for brunch, dessert, or an afternoon slice with coffee when you want something cozy but not heavy.
Fresh lemon zest is rubbed straight into the sugar, releasing all those fragrant citrus oils and infusing the loaf from the very first step. Lemon juice and a few drops of lemon oil deepen the flavor without overpowering it. Greek yogurt keeps the crumb moist and soft, while melted butter gives the loaf richness without making it dense.
And then there’s the glaze—smooth, creamy, and just the right balance of sweet and tangy. It sets slightly on top while still soaking into the loaf, making every slice extra irresistible. This is the kind of dessert that feels sunny and comforting all at once, no matter the season.
Ingredients
Lemon Loaf
- 1 cup granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- ½ cup butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- ¼ cup Greek yogurt
- ¼ cup milk
- 1⅔ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 4–5 drops lemon oil
Lemon Glaze
- 1½ cups powdered sugar
- 1–2 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1 tablespoon milk (or cream)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Directions
- Preheat the oven
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang for easy removal. - Mix the wet ingredients
In a large bowl, whisk together the granulated sugar, melted butter, eggs, vanilla extract, lemon juice, lemon oil, and Greek yogurt until smooth and fully combined. Fold in the lemon zest. - Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. - Combine the batter
Fold the dry ingredients into the wet ingredients until just combined. Add the milk to loosen the batter if needed—the batter should be thick but pourable. Do not overmix. - Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. - Cool
Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely. - Make the glaze
Whisk together the powdered sugar, lemon juice, milk (or cream), melted butter, salt, and vanilla until smooth. - Glaze the loaf
Drizzle the glaze over the cooled loaf, letting it drip naturally down the sides. Slice and enjoy.
Bake Ahead & Storage
Bake Ahead:
- The loaf can be baked 1 day ahead and stored unglazed at room temperature. Glaze just before serving for the freshest look and texture.
- You can also prepare the glaze ahead of time and store it covered in the refrigerator for up to 2 days. Bring to room temperature and whisk before using.
Storage:
- Store glazed lemon loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.