Best Moist Lemon Loaf

How to Make Best Moist Lemon Loaf

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment leaving an overhang for easy removal. In a medium bowl whisk together the flour, baking powder, and salt until evenly combined and set aside.

   For this step

   • 2 cupsAll-purpose flour
   • 1 1/2 teaspoonsBaking powder
   • 1/2 teaspoonFine sea salt
2. 2

   Step 2: Cream butter and sugar, add eggs

   In a large bowl, beat the softened butter and granulated sugar until light and pale, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition and scraping the bowl so the batter stays even.

   For this step

   • 1/2 cupUnsalted butter, softened
   • 1 cupGranulated sugar
   • 3 largeLarge eggs
   
3. 3

   Step 3: Combine wet ingredients and lemon

   Stir the sour cream, oil, lemon zest (reserve about 1 teaspoon of zest for finishing if you like) and the juice of one lemon into the butter-egg mixture until smooth. Add the dry ingredients in two additions, folding gently and mixing just until no streaks of flour remain — do not overmix.

   For this step

   • 1/2 cupSour cream (or plain Greek yogurt)
   • 1/4 cupNeutral oil (canola or vegetable)
   • 2 largeFresh lemons (zest + juice, about 2 large lemons total)
   
4. 4

   Step 4: Bake the loaf

   Pour the batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
   
5. 5

   Step 5: Make and apply the lemon glaze

   While the loaf bakes or when it comes out hot, whisk the powdered sugar with the remaining lemon juice until a pourable glaze forms; add juice sparingly to reach desired thickness. Poke a few holes in the warm loaf with a skewer and brush or pour half the glaze over the warm loaf so it soaks in; reserve the rest to finish after cooling slightly for a bright glossy top.

   For this step

   • 1 cupPowdered (confectioners') sugar
   
6. 6

   Step 6: Cool, slice, and store

   Let the loaf cool in the pan 10–15 minutes, then lift out using the parchment and cool on a wire rack until the glaze sets and it is mostly cool before slicing. Store tightly wrapped at room temperature up to 3 days (or refrigerated up to 5 days); to revive slightly dried slices, warm briefly and brush with a little simple syrup or extra lemon juice.
   

1. Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment leaving an overhang for easy removal. In a medium bowl whisk together the flour, baking powder, and salt until evenly combined and set aside.
2. In a large bowl, beat the softened butter and granulated sugar until light and pale, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition and scraping the bowl so the batter stays even.
3. Stir the sour cream, oil, lemon zest (reserve about 1 teaspoon of zest for finishing if you like) and the juice of one lemon into the butter-egg mixture until smooth. Add the dry ingredients in two additions, folding gently and mixing just until no streaks of flour remain — do not overmix.
4. Pour the batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
5. While the loaf bakes or when it comes out hot, whisk the powdered sugar with the remaining lemon juice until a pourable glaze forms; add juice sparingly to reach desired thickness. Poke a few holes in the warm loaf with a skewer and brush or pour half the glaze over the warm loaf so it soaks in; reserve the rest to finish after cooling slightly for a bright glossy top.
6. Let the loaf cool in the pan 10–15 minutes, then lift out using the parchment and cool on a wire rack until the glaze sets and it is mostly cool before slicing. Store tightly wrapped at room temperature up to 3 days (or refrigerated up to 5 days); to revive slightly dried slices, warm briefly and brush with a little simple syrup or extra lemon juice.