This glazed lemon loaf is one of those recipes you make once—
and then suddenly it’s on repeat.
It’s soft, buttery, and packed with real lemon flavour.
Finished with a simple glaze that seeps into every little hole, every bite is sweet, tangy, and incredibly satisfying.
No complicated steps, no fancy techniques—just a reliable,
crowd-pleasing loaf that comes together easily and turns out beautifully every time.
For the Lemon Loaf
- Butter – provides richness and helps create that soft, tender crumb. Make sure it’s softened for easy mixing.
- Granulated Sugar – sweetens the loaf and contributes to its light texture.
- Eggs – add structure and help bind everything together for a stable, fluffy cake.
- Milk – keeps the loaf moist and smooths out the batter.
- All-Purpose Flour – the base of the loaf, giving it structure while keeping it soft.
- Baking Powder – helps the loaf rise and creates a light, airy texture.
- Salt – enhances the overall flavor and balances the sweetness.
- Lemon Rind – adds fresh, natural lemon flavor that really makes this loaf stand out.
For the Lemon Glaze
- Lemon Juice – brings a bright, tangy finish that soaks into the loaf.
- Granulated Sugar – sweetens the glaze and gives it that classic slightly crisp, sugary finish.
The Best Glazed Lemon Loaf Recipe
Notes
Ingredients
For the loaf:- 1/2 cup butter, softened at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 and 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- Grated rind of 1 lemon
- Juice of 1 lemon
- 1/4 cup granulated sugar
Instructions
You can prepare this recipe either by hand or with an electric/stand mixer.- In a large mixing bowl, cream together butter, sugar and 1 egg.
- Beat in second egg and beat until well combined.
- Blend in milk and stir just until combined.
- In a medium mixing bowl, stir together flour, baking powder, salt and lemon rind.
- Pour the flour mixture over batter and stir only to moisten being careful not to over mix.
- Spoon into a greased 9x5x3 inch loaf pan.
- Bake in 350°F oven for 50–55 minutes or until cake tester inserted into the centre comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and place on wire cooling rack with a piece of parchment paper or waxed paper under the cooling rack. (this will make it easier to clean up the spilled drizzle)
- Using a toothpick or very sharp knife, poke holes all over the top of the lemon loaf about two inches apart.
- Prepare the glaze by combining the juice of 1 lemon with 1/4 cup of granulated sugar in a small bowl. Mix well.
- While the loaf is still warm, pour glaze over the entire top of the loaf. Use a pastry brush to brush any glaze that has dripped onto the parchment paper onto the sides of the loaf.
- Storage:
Wrap the loaf in plastic wrap and keep at room temperature for up to three days. - Freezing:
Wrap loaf in two layers of plastic wrap, followed by aluminum foil and store up to 1 month in the freezer.
1. Why is my lemon loaf dense instead of soft?
Overmixing is usually the culprit here. Once the flour goes in, keep it gentle—just mix until everything comes together. A little restraint goes a long way for that soft, tender crumb!
2. How do I keep my lemon loaf extra moist?
Don’t overbake it, and don’t skip the glaze while it’s still warm. That glaze seeps right in and keeps every bite soft, flavorful, and downright irresistible.
3. Can I use bottled lemon juice?
You can… but fresh is where the magic happens. Fresh lemon juice (and zest!) gives you that bright, vibrant flavor that really makes this loaf shine.
4. How do I know when it’s done baking?
Grab a toothpick and check the center. If it comes out clean or with a few crumbs, you’re good to go. If it’s still wet, give it a few more minutes.
5. Can I freeze this lemon loaf?
Absolutely! Wrap it up tightly (plastic wrap + foil is best), and freeze for up to a month. Just thaw at room temp when you’re ready—easy and just as delicious.