Lemon Loaf
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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!