Lemon Loaf
This post may contain affiliate links. See my disclosure policy.
My lemon loaf recipe yields a light, spongy cake topped with a zesty lemon glaze. It’s made in one bowl, and my family swears it’s better than Starbucks.
Unpopular opinion, but I used to think Starbucks’ lemon loaf was the best thing on the menu, which is largely why I decided to recreate it at home.
Now, Starbucks obviously doesn’t share its recipe, but considering I’m obsessed with all things lemon (hello, lemon meringue pie!), it wasn’t too hard to figure out. According to my family, my loaf cake is even better…and that should tell you something because they’re quite the food critics.
When testing this recipe, I started with regular sugar, but the batter would sometimes be gritty, and the bread would bake up dry. When I used superfine sugar, though, the batter was smooth and the bread baked up moist and tender. I know it’s an extra step, but it takes about 30 seconds in the blender.
Table of Contents
Why I love this recipe
- Naturally vegan. No eggs, no dairy, and no substitutes needed. This was developed as a vegan recipe from the start, not adapted after the fact.
- Made in one bowl. No stand mixer, no creaming butter, no separate bowls.
- Use fresh or bottled lemon juice. I tried both, and my family honestly couldn’t tell the difference.
- Adjust the lemon flavor. This is a very forgiving recipe. I’ve made it with extra lemon juice for a more intense flavor and pulled back when I wanted something more subtle. Both work.
★★★★★ REVIEW
“I generally don’t post reviews… unless it’s really, really good, and this is really, really good! I made this recipe exactly as written, adding only 1/2 teaspoon baking soda as mentioned in the tips. It was delicious! Thank you!” – Tracy
Key ingredients
Here’s what goes into lemon loaf, along with my kitchen notes. Full measurements are in the recipe card below.
- Self-rising flour. I love using self-rising flour as it already has all-purpose flour, salt, and baking powder. Don’t waste money buying it at the store when it’s so easy to make your own.
- Superfine sugar. The smaller crystals dissolve instantly into the batter giving a smoother, more tender crumb. Regular sugar can leave the batter slightly gritty. You can make your own superfine sugar by blending sugar until it’s lighter in texture (but not as light as powdered sugar).
- Baking powder. The self-rising flour already contains some leavening, but the extra baking powder gives the loaf more height. Without it, the loaf can turn a little flat.
- Lemons. Use both lemon juice and lemon zest for maximum lemon flavor.
- Water. Water keeps the loaf light. Milk adds a slight richness, but I prefer the cleaner lemon flavor without it.
- Oil. I used vegetable oil, but any neutral oil would work. If not strictly vegan, use unsalted butter.
- Glaze. Powdered sugar mixed with lemon juice. I substitute water or milk when I want a less intense lemon flavor.
How to make a lemon loaf
Step 1- Prep. Preheat the oven and line a loaf pan with parchment paper.
Step 2- Mix. Combine the dry ingredients in a medium bowl, then whisk in the wet ingredients until smooth.
Step 3- Bake. Pour batter into the pan and bake until a toothpick inserted comes out with only a few moist crumbs.
Step 4- Make the glaze. Mix the glaze ingredients until smooth, then drizzle over the fully cooled loaf.
Arman’s recipe tips
- Don’t peek. I got curious and opened the oven before the cooking time was over, and my first loaf sank in the middle…Don’t make my mistake!
- Boost the lemon flavor. Add 1 to 2 teaspoons of lemon extract for a more intense citrus hit, or use 1/2 teaspoon of extract in place of every 2 tablespoons of lemon juice called for.
- Does the lemon loaf taste bitter? It’s likely because too much lemon pith was grated into the batter. When grating the lemon peel, stop as soon as you see the white of the citrus.
Frequently asked questions
Since this lemon bread has no butter, the oil is necessary to keep the texture light and fluffy while remaining moist. When I tested it with applesauce, it turned out gummy and inedible.
Lemon extract is generally more potent than lemon juice in terms of flavor concentration. For this recipe, I always use lemon juice because its acidity helps the baking powder leaven the loaf. The extract is better as a flavor booster on top.
Yes, I tested this using Bob’s Red Mill Gluten Free flour and also King Arthur Gluten Free flour, with the addition of two teaspoons of baking powder. King Arthur was a little denser, but still had a strong lemon flavor.
Lemon Loaf
Video
Ingredients
- 2 1/4 cups self-rising flour gluten-free, if necessary
- 1 cup superfine sugar caster sugar * See notes
- 1 teaspoon baking powder
- 2/3 cup water
- 6 1/2 tablespoons oil
- 1 lemon juiced and zested
- 3/4 cup powdered sugar confectioners's sugar/icing sugar
Instructions
- Preheat the oven to 200C/400F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
- In a mixing bowl, add the self-rising flour, baking powder and superfine sugar/caster sugar, and mix well. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains.
- Transfer the batter to the lined loaf pan and bake for 40 minutes or until a skewer comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, glaze the loaf and slice.
- To make the glaze, combine your powdered sugar with either 1-2 tablespoons of lemon juice, milk or water, until desired texture remains.
Notes
Nutrition
More lemon desserts
- Lemon mousse– This mousse is light, airy, and needs just 3 ingredients.
- No bake lemon cheesecake– This cheesecake is one I make whenever I need a bright and simple cheesecake for events or dinner parties.
- Lemon ricotta cookies– I know the idea of ricotta in cookies sounds odd, but these melt in your mouth.
- Lemon olive oil cake– The olive oil keeps this cake moist for days. I actually prefer it on day two.
Originally updated April 2023
Thank You For Sharing ARMAN 👏🏼👍🏼❤️ This Looks SO Amazing 🤩 And Thank You For The Caster sugar hint 😊G-d❤️Bless❗️
Arman, thank you for your extreme kindness in sending your amazing recipes once again.
I look forward to trying these as quickly as I can!
In all sincerity. Best wishes.
Scott 👩🍳
Thanks so much, Scott. You are always welcome!
Can I substitute the sugar with superfine Allie monk blend?
Hi Pati- Yes, this loaf works will sugar substitutes. I do suggest allulose, as some monk fruit blends crystallize or yield a super moist loaf (especially in the center- they have extra moisture in them).
Do I bake the bread at 400 degrees?
Yes, Annie! 400°F 🙂
Hi, could I use applesauce as substitution for the oil?
Hi Amber- it can! But I’d be super cautious about the baking time and keep an eye on it throughout- applesauce can make the loaf fluffy to dense very quickly. Check at the 37 minute mark to be safe, then continue cooking in 2 minute increments until done 🙂
Sugar free food please
You can easily make this loaf sugar free by using allulose and keto powdered sugar 🙂
Hey I don’t get self raising flour here . Can you suggest what can be done .
Make your own 🙂 I’ve linked my recipe in the post.
So looking i gredients, basically lemon and lots of sugar?
I generally don’t post reviews…unlesss it’s really really good and this is really really good! I made this recipe exactly as written adding only 1/2 teaspoon baking soda as mentioned in the tips. It was delicious! Thank you!
Perfect every time
Great recipe
Thanks, Charmaine!
Yummy
The vegan lemon loaf turned out delicious, with just the right amount of sweetness and lemon scent. Looks just like your photos. I followed the recipe exactly as written, except for baking it in a glass loaf pan (1 qt capacity) at 375 F for 50 minutes. Thank you for sharing this amazing recipe!
Why do you people feel the need to label ingredients and instructions? I seriously doubt that’s necessary. I’m pretty sure even an idiot knows which is which.
Amazing! I made this for my vegan friend. She loves it!! I tried some and omg. It’s amazing and certainly doesn’t taste like it’s missing dairy products. Give it a go! But I’d recommend making extra icing 😊
I just baked my cake, and I am waiting for it to cool. It smells amazing! I can’t wait to dig in! One question—mine ended up kind of domed on the sides and a bit collapsed in the middle. Do you have any thoughts on why it did that? But no matter how it looks, I’m sure it will taste wonderful!
Hi Melissa! Does your oven tend to overheat? That can often be a reason why it collapses in the center.
I love your recipes so lovely Thankyou
Best cake ever! I have made it about 7 or 8 times in 3 weeks and people just can’t get enough! Triumph of a cake. Thank you 😊
P.s can we have an egg-free ginger cake please??
Can unsalted butter be substituted for the oil?
I found it a little greasy when I tried it with butter.
Easy to make and delicious cake, soft and tasty
More recipe
After reading the reviews for this recipe I decided to give it a shot. Let me tell you.. it was so worth it!!! It’s delicious! I used a metal 8×5 loaf pan and I wish I would have used one that was a little bigger. The outside of my loaf got a little too dark but the inside is so fluffy and moist. The batter is similar to pancake batter and fluffs nicely. It’s a little crumbly when you cut it (that might just be because mine cooked for a little too long) but it is sooooo good! Will definitely be making this again
I just cannot get OVER Arman’s brilliance. This many original, delicious recipes that turn out mind blowing every single time!? I need to write you into my will!!! This is absolutely fantastic, as usual. I did have dry-ish batter but just noting that since I saw others mentioned it- everything is totally fine. Bake it! xoxo
Can I use aluminum foil?
The batter had nothing to do with looking smooth … it looked more like a fluffy dough, which made me sceptical about the result, but it turned out to be a successful try.
Glad it turned out well- It can sometimes be fluffy if your flour is a certain brand!
Just made this yesterday and it was absolutely to die for!!
I made this and accidentally omitted the extra tsp of baking powder, then baked at 450 in a muffin tin for 20 mins. This worked out beautifully. I used monkfruit sweetener instead of sugar and added a little vanilla to my glaze as well. Thank you so much for keeping me out of starbucks lol.
I followed this recipe step by step. Once I mixed the ingredients the dough was dry, so I know that either the measurements are off or there are missing ingredients on this recipe.
I baked it for 45 min and took it out and it was not cooked thoroughly. It did not rise either. So I baked for another 10min. I took it out again and same thing, uncooked. So I baked it another 10 min. I had to take it out, because the outside was getting ver toasty.
I took it out and let it cool for 15 min. When I sliced it, it was a chewy consistency, almost like a mochi bread.
I am very disappointed. I had to throw it away, since no one dare to eat it.
That’s no good, it must come down to either using incorrect ingredients or poor quality ingredients, as this recipe has been made by thousands already and everyone adores it. Better luck next time!
Is it possible to make this without the lemon juice and instead use the base to make a different loaf cake? Or does the lemon juice have a specific purpose other than flavor?
It adds the flavor, but you can omit it- If the batter is too thick, add a little extra water.
Ive made this 3 times already and substituted key lime for the lemon and lim juice for the water and it is ABSOLUTLEY DELICIOUS! The “batter” turns out more like dough for me and I was worried at first it was going to be dry but it turned out super moist on the inside and crunchy soft on the outside. This is now my weekly sweet treat for my family. THANKS ARMAN! <3
You are so welcome, Rachael- Thanks for the feedback!
Hi! Can I swap the water for Almond milk? Just to give it a better flavour.
Hi! I haven’t tried, but I don’t see why not!
Love love – thank you for so easily sharing with us and not making folks hunt for the ingredients, quantity or baking instructions! I continue to search for low sugar/carb recipes so my daughter can enjoy fun treats too!! 🙌🏻❤️😎
Quick question. So you need baking powder in spite of the self rising flour here? Thanks.
You sure do!
My batter is looking really dry and sticky. Not smooth at all. I’m still going to pop it into the over to see what happens!
It shouldn’t be dry at all, did you omit any ingredients?
How much lemon juice? Maybe I’m missing it, but I don’t see an amount for it! 🙂
Hi! Half of the lemon, squeezed. More for the glaze, if you prefer a very strong lemon flavor 🙂
Just out of curiosity, can I add eggs to this recipe? I appreciate its aimed for vegans but i was impressed with all the comments so just wondered. I have a similar recipe for double choc courgette cake using oil but also has 3 eggs too. Would this be similar do you think? Thank you kindly
I haven’t tried, you are welcome to experiment and see 🙂
I don’t have a lemon but I do have bottled lemon juice. How much would you recommend for a very lemon-y result?
Hi Angie! I’d go with 3 tablespoons lemon juice for the loaf, and then I’d also make sure to use lemon juice in the glaze, as that is where the lemon flavor is most concentrated.
Can you tell us what size loaf pan you used? I have many different sizes. I appreciate the non dairy recipes for those of us who must avoid dairy at all cost.
Hello, is this for a 1lb or 2lb loaf tin? Finding that recipe writers often omit details like these! Thanks.
Hi Eliot- apologies! It’s a 2 pound loaf tin (9 x 5-inches). I’ll update the recipe card to reflect that.