This lemon loaf is my go-to. Perfect for a late night dessert, a snack with your morning coffee, or a quick pre-workout boost. Inspired by my grandma Mary’s love for simple, delicious treats, this recipe is easy, versatile (lemon or orange!), and oh-so-yummy. Let’s whip it up together!
Lemon Loaf Recipe
You can make this with lemons or oranges—your choice!
Ingredients
For the lemon cake batter:
- 3/4 cup (150g) granulated sugar
- 2 Tablespoons lemon zest (from about two lemons)
- 1/2 cup (118 ml) olive oil (extra virgin works well)
- 2 large eggs
- 1/2 cup (113g) plain Greek yogurt (low fat or full fat, or non-dairy Greek-style)
- 1/4 cup (59 ml) milk of choice (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 3/4 cups (218g) all-purpose flour
For the lemon syrup:
- 1/4 cup (59 ml) fresh lemon juice
- 1 Tablespoon (12g) granulated sugar
For the lemon icing:
- 1 cup (113g) powdered (confectioner’s) sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat & Prep: Crank your oven to 350°F. Grease or line a loaf pan with parchment paper—set it aside and let’s get baking!
- Zesty Start: In a big mixing bowl, rub the sugar and lemon zest together with your fingers until it’s fragrant. This little trick releases the zest’s oils and makes your loaf extra zingy!
- Mix It Up: Add the olive oil, eggs, yogurt, milk, vanilla, baking powder, and salt. Whisk it all together until it’s nice and combined.
- Add Flour: Dump in the flour and stir gently with a rubber spatula until smooth—don’t over-mix! A tender crumb is the goal, and overworking it makes it tough. A few small lumps? No biggie!
- Bake It: Scrape the batter into your loaf pan, smooth the top, and tap it on the counter to pop any air bubbles. Bake for 45-50 minutes—check if it springs back when tapped or a tester comes out clean (a couple crumbs are okay).
- Syrup Time: While it bakes, mix the lemon juice and sugar for the syrup. Once the loaf is out, poke a few holes with a toothpick and drizzle the syrup over while it’s warm. Yum!
- Icing Finish: Whisk the powdered sugar and lemon juice for the icing. Once the loaf cools, drizzle it on for that perfect sweet-tart kick. Slice and enjoy!
My Little Tip
This loaf is so versatile—swap lemon for orange zest and juice if you’re feeling citrusy! I love pairing it with my morning coffee or sneaking a slice before a workout. Grandma Mary would approve! 😄
