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Lemon Loaf

A bright loaf with the best lemon flavour, made more perfect as it’s a one bowl recipe. Drizzled with a lemon glaze, it’s the perfect sweet treat.

5.0 from 3 reviews
Lemon Loaf
Prep time
Cook time
Total time
A bright Lemon Loaf drizzled with a Sweet Lemon Glaze
Recipe type: Baking
Serves: 8
  • 3 Eggs
  • 1 Cup / 250ml Greek Yoghurt | Sour Cream | Buttermilk
  • ¾ Cup / 150g Granulated Sugar
  • 2 Tablespoons Lemon Zest
  • 2 Tablespoons Lemon Extract
  • ½ Cup / 125ml Oil
  • 1½ Cups / 190g Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup / 125g Icing Sugar | Powdered Sugar
  • 2-3 Tablespoons Lemon Juice
  1. Crack the eggs into a large mixing bowl.
  2. Add the yoghurt and sugar and whisk to combine.
  3. Zest the lemon and add to the mixing bowl with the extract and oil. Mix until combined.
  4. Sieve the flour, baking powder and salt into the wet ingredients.
  5. Use a wooden spoon to fold the batter together until just combined.
  6. Pour the batter into a 9x5 loaf tin and bake at 180C|350F for 50-55 minutes until a skewer comes out clean. Leave to cool before making the glaze.
  7. To make the glaze mix together the icing sugar and lemon juice until smooth. Pour over the loaf and leave to set for an hour before serving.
You can use natural yoghurt, sour cream, or buttermilk in place of greek yoghurt.
The loaf will stay fresh at room temperature in an airtight container for up to 3 days.
For a thicker glaze only add ½ of the lemon juice.


Rate this recipe:  

Jane Miller

Thursday 17th of June 2021

I have abundant of lemons so can I use fresh lemon juice instead of lemon essence


Tuesday 13th of July 2021

Yes you can it just wont be as strong.

Ana Dobriloviฤ‡

Monday 27th of July 2020

Thank you ๐Ÿ‘Œ๐Ÿ˜Š๐Ÿค—

Inaya Rajani

Thursday 23rd of July 2020

Tysm!!!! Mine is in the oven right now!! ๐Ÿ˜Š


Tuesday 14th of April 2020

Good morning Your recipe says 1/2 oil. Is it 1/2 cup?


Tuesday 14th of April 2020

Hi, yes 1/2 a cup. I have fixed it now ๐Ÿ˜Š