Name: Lemon Loaf (Moist, Bright & Bakery-Style Lemon Bread)
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; 2 large eggs, room temperature; ½ cup vegetable oil or melted butter; ½ cup sour cream or Greek yogurt; 2 tablespoons fresh lemon zest; ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2–3 tablespoons fresh lemon juice

Ingredients

Scale

Lemon Loaf

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 large eggs, room temperature
½ cup vegetable oil or melted butter
½ cup sour cream or Greek yogurt
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract

Optional Lemon Glaze

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper, leaving an overhang for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk sugar and eggs until pale and slightly thickened. Add oil (or melted butter), sour cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.

Step 4: Combine Batter

Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix, as this can make the loaf dense.

Step 5: Bake the Lemon Loaf

Pour batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use fresh lemons for the best flavor—zest before juicing.
Room-temperature eggs help create a smooth batter.
Do not overbake; lemon loaf should be moist, not dry.

Tent loosely with foil if the top browns too quickly.