This lemon loaf is a straightforward quick bread that delivers a bright, citrusy punch. It's mechanically simple: cream butter and sugar, add eggs, fold in dry ingredients, and bake. The result is a tender crumb with a crisp exterior.
Advertisements1
The recipe uses both lemon zest and juice for maximum flavor, and the glaze adds a sweet-tart finish. It's a reliable bake that works for any occasion, from a casual snack to a brunch centerpiece.
I've optimized the ingredient ratios to prevent a dry loaf—a common issue with citrus breads. The buttermilk ensures moisture, and the baking time is precise. Follow the steps exactly, and you'll get a perfect loaf every time.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Provides structure. Substitute with gluten-free 1:1 blend if needed, but expect a slightly denser crumb.
1 teaspoon baking powder
Leavening agent. Make sure it's fresh for proper rise.
1/2 teaspoon salt
Balances sweetness. Use fine sea salt for even distribution.
1 cup (200g) granulated sugar
Sweetness and tenderness. You can reduce to 3/4 cup if you prefer less sweet, but texture may change.
1/2 cup (113g) unsalted butter, softened
Adds richness. Use salted butter and omit the salt if that's all you have.
2 large eggs, room temperature
Bind ingredients and add structure. Room temperature ensures even mixing.
1 teaspoon vanilla extract
Enhances flavor. Use pure vanilla for best taste.
1/2 cup (120ml) buttermilk, room temperature
Adds moisture and acidity for tenderness. Substitute with 1/2 cup milk + 1/2 tbsp lemon juice.
2 tablespoons lemon zest (about 2 lemons)
Provides intense lemon aroma. Use organic lemons and avoid the white pith.
1/4 cup (60ml) fresh lemon juice
Brightens flavor. Use freshly squeezed juice, not bottled.
1 cup (120g) powdered sugar
For the glaze. Sift to avoid lumps.
2-3 tablespoons fresh lemon juice (for glaze)
Adjust for desired consistency. Add more juice for thinner glaze.
Tips & Tricks
Room Temperature Ingredients
Ensure butter, eggs, and buttermilk are at room temperature to create a smooth batter. Cold ingredients can cause curdling.
Don't Overmix
Fold the dry ingredients until just combined. Overmixing develops gluten, resulting in a tough loaf.
Check Doneness Early
Ovens vary. Start checking at 50 minutes with a toothpick; it should come out with a few moist crumbs, not wet batter.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
2. Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides.
4. Add Eggs and Flavorings
Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix until combined.
5. Alternate Add Dry and Buttermilk
With mixer on low, add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry. Mix until just combined.
6. Bake the Loaf
Pour batter into prepared pan. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs, and the top is golden brown.
7. Cool in Pan
Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Make and Apply Glaze
Whisk powdered sugar and 2-3 tablespoons lemon juice until smooth. Pour over cooled loaf, spreading evenly. Let set before slicing.
Delicious Variations
Lemon Poppy Seed
Add 2 tablespoons poppy seeds to the dry ingredients for a classic crunch.
Lemon Blueberry
Gently fold in 1 cup fresh blueberries coated with 1 tablespoon flour before baking.
Lime or Orange Loaf
Substitute lemon zest and juice with lime or orange for a different citrus twist.
How to Store Matt Adlard Lemon Loaf
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Freezer
Wrap tightly in plastic wrap and foil; freeze for up to 3 months.
Reheating
Thaw overnight in the fridge, then warm slices in the microwave for 10-15 seconds or in a toaster oven.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
Yes. Add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let sit for 5 minutes to create a buttermilk substitute.
Q: Why did my lemon loaf sink in the middle?
It likely underbaked or the oven temperature was too low. Always preheat fully and check with a toothpick at 50 minutes.
Q: Can I make this loaf gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly more crumbly, so bake a few minutes longer if needed.
Q: How do I get more lemon flavor?
Add an extra teaspoon of lemon zest and increase the lemon juice in the glaze. You can also add a few drops of lemon extract.
Q: Can I reduce the sugar?
You can reduce to 3/4 cup, but the loaf may be less tender and the glaze will be more tart. Adjust glaze sweetness accordingly.
Try this lemon loaf for your next brunch or afternoon tea. It's a reliable recipe that never disappoints. Keep your money moving.
Matt Adlard Lemon Loaf
Matt Adlard Lemon Loaf is a moist, tangy quick bread that's perfect for breakfast or tea, with a simple glaze.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice (for glaze)
📋 Instructions
- 1Preheat and Prep — Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- 2Whisk Dry Ingredients — In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3Cream Butter and Sugar — In a large bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides.
- 4Add Eggs and Flavorings — Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Mix until combined.
- 5Alternate Add Dry and Buttermilk — With mixer on low, add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry. Mix until just combined.
- 6Bake the Loaf — Pour batter into prepared pan. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs, and the top is golden brown.
- 7Cool in Pan — Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- 8Make and Apply Glaze — Whisk powdered sugar and 2-3 tablespoons lemon juice until smooth. Pour over cooled loaf, spreading evenly. Let set before slicing.
Lucas covers personal finance and side hustles, with an emphasis on building income streams without hype. He breaks down money concepts into straightforward, no-nonsense advice.
