Wintertime is citrus season! And fresh fruits make all the difference in baking. Such as in this Lemon Loaf where the bright citrus flavor comes through in every bite and gives this quick bread a clean, classic taste. If you have lemons sitting on the counter, this is one of the best ways to use them.

This is a soft, citrus-forward quick bread with a tender crumb and a simple lemon glaze on top. The balance of zest and juice gives it that fresh lemon flavor without being heavy. It slices cleanly and works just as well with coffee as it does packed into a lunchbox.

Stacked lemon loaf slices on plate with plates and forks in background.

A lemon loaf great way to use up a pile of lemons before they go soft. The recipe makes two loaves, which makes it perfect for sharing, freezing, or keeping snacks on hand through the week.

If you love lemons and the taste of lemons try making lemonade cookies or this lemon pudding cake. Both of those recipes have a nice fresh lemony flavor.

What You Need To Make A Lemon Loaf

A well-stocked baking cupboard makes this loaf easy to pull together. Fresh lemons are the star here, so use ones that feel heavy for their size and have bright, fragrant zest.

butter
granulated sugar
eggs
lemons-you will need the juice AND zest of lemons
all-purpose flour
baking powder
baking soda
salt
vanilla extract or lemon extract
buttermilk
powdered sugar
yellow food color (optional-only use if you want yellow icing)

Labeled Ingredients for Lemon Loaf Icing.

You can use Meyer lemons for a slightly softer citrus flavor. They bring a mellow sweetness that works beautifully in the glaze and the loaf itself. If you want extra lemon punch, a little lemon extract can boost the flavor without changing the texture.

Two glazed lemon loaves on table with lemons in background.

How To Get The Wax Off A Lemon So You Can Zest It

Many store-bought lemons have a light wax coating to help them last longer. Removing it helps the zest come off cleaner and keeps the flavor bright. A quick wash also makes the peel safer to use when you’re zesting the fruit

Rinse lemons under warm running water
Gently scrub with a clean produce brush or towel
Optional: quick dip in hot water to loosen wax, scrub again if needed
Dry completely before zesting

Two lemon loaf slices on plate with whole lemon and glass in background.

To Store Lemon Loaf Quick Bread

Wrap cooled loaves tightly or store them in an airtight container at room temperature for up to three days. For longer storage, slice and freeze portions so you can pull out a piece whenever you need a quick snack. The glaze helps keep the loaf soft even after a day or two.

Lemon Loaf

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: slices

Calories: 365kcal

This lemon loaf turns bright fresh lemons into a soft buttery cake that disappears slice by slice.

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Ingredients

For the Bread

16 tbsp butter softened
2 cups granulated sugar
4 large eggs room temperature
3 lemons washed to remove the wax
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract or lemon extract
1/2 cup buttermilk room temperature

Lemon Icing

2 cups powdered sugar
3 1/2 tbsp lemon juice
1 to 2 drops yellow food color optional

Instructions

Make the Lemon Loaf

Preheat the oven to 350°F
Grease and flour two 8 1/2 x 4 inch loaf pans
Zest the lemons, set aside 2 TBSP zest for the bread
Then juice them, set aside 1/4 cup of juice for the cake, and 1/4 cup of juice for the icing
Cream the butter and sugar together on medium speed until light and fluffy
Add the eggs one at a time mixing briefly after each addition
Mix in the lemon zest
In a separate bowl combine the buttermilk, lemon juice, and vanilla
In another bowl sift together the flour baking powder, baking soda, and salt
With the mixer on low speed add the buttermilk mixture and flour mixture alternately to the butter mixture
Mix just until combined
Divide the batter evenly between the prepared pans
Bake on the center rack for 45 to 60 minutes or until a toothpick inserted in the center comes out clean
Cool in the pans for 10 minutes
Remove from pans and cool completely on a wire rack

Make the Icing

Whisk the powdered sugar and 3 TBSP lemon juice together until smooth and drizzling consistency
Add up to one more TBSP lemon juice if needed to thin it down to drizzling consistency
If you want yellow icing divide the icing into two bowls and add yellow food color to one bowl if desired
Drizzle over cooled loaves
Allow icing to set before slicing