This delightful lemon loaf cake is moist, bursting with fresh lemon flavour, and topped with a luscious lemon glaze that makes every bite irresistible. Whether you’re hosting a brunch, looking for a new afternoon tea recipe, or simply wanting to bake something special, this easy lemon bread recipe is sure to become a favourite. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or round cake pan and line it with parchment paper, leaving some overhang to help lift the bread out later. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

This step ensures that the leavening agents are evenly distributed. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. This creates a nice base for the bread and incorporates air for a light texture. Add eggs and flavourings then beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Add the sour cream (or Greek yoghurt), lemon zest, lemon juice, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the bread tough. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

While the bread is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If desired, add the lemon zest for extra flavour. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Let it cool completely. Once the bread is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

This step not only adds a burst of lemony flavour but also makes the bread look gorgeous. Slice and serve the lemon bread. Enjoy it as a breakfast treat, an afternoon snack, or a delightful dessert. This bread pairs perfectly with a cup of tea or coffee. Store the lemon bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips for the Best Lemon Bread:

  1. Use fresh lemons: Fresh lemon juice and zest give the best flavour.
  2. Room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter.
  3. Don’t overmix: Mixing too much can make the bread dense.


For the Lemon Bread:

  • 1½ cups (192 grams/ 6.7Oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 grams/  3.9 oz) unsalted butter, softened
  • 1 cup (200 grams/ 7 oz) granulated sugar
  • 2 large eggs
  • ½ cup sour cream or Greek yoghurt
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Juice Drizzle:

  • 1 cup (120 grams/ 4.2 oz) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest