Glazed Lemon Loaf

By Patricia Walker

Published: December 30, 2025

Updated: December 30, 2025

If you’re after something not-too-sweet, fuss-free, and full of bright lemon flavor, this Glazed Lemon Loaf is exactly what you need. A lovely balance of zesty lemon and subtle buttery undertones, it’s a quick bread – which means no yeast, no fuss, and easy to make. And bonus: it keeps well for up to 5 days!

This loaf is perfect for those days when you want a freshly baked treat without the stress of complicated recipes. Slice it like bread, serve on a napkin, or gift it to friends – it’s simple, elegant, and delicious.

Why Quick Breads are Perfect

Quick breads are a lifesaver for bakers who:

Want to bake but don’t have hours to spare.
Need a portable dessert for work, school, or picnics.
Want something easy to slice, serve, and enjoy without cutting into layers and frosting.

This lemon loaf started life as a Facebook answer to a reader’s question: how to turn my simple Lemon Yogurt Cake into a loaf. My advice? “Swap half the oil for butter to get richer flavor, dial up the lemon zest, and bake a bit longer.”

Turns out, writing it all out was easier than explaining it in a comment. So here’s the tested, perfected recipe.

Ingredients

For the Loaf

Yogurt: Greek or plain unsweetened works best. Adds moisture and keeps the loaf tender. Can substitute with full-fat sour cream.
Flour: Plain/all-purpose. Self-rising flour can work, but the texture won’t be quite as soft or lofty.
Baking Powder: Essential for a nice rise.
Butter & Oil: Butter adds flavor; oil keeps the crumb moist. Using both gives the best of both worlds.
Fresh Lemon: Zest and juice for maximum flavor. Zest holds most of the aroma, juice gives tang.
Lemon Extract (optional): Intensifies lemon flavor. If you don’t have it, double the zest.
Vanilla Extract: Real vanilla, not artificial essence.
Sugar: 1 cup keeps it lightly sweet, perfect for those who dislike overly sugary baked goods.
Eggs: Room temperature for proper incorporation; large eggs (~55g / 2oz).
Salt: Just a pinch to enhance flavor.

For the Glaze

Icing Sugar (powdered sugar): Use soft icing sugar, not royal icing sugar.
Lemon Juice: Freshly squeezed. Adjust for consistency.

How to Make Glazed Lemon Loaf

1. Prepare the Batter

Dry ingredients: whisk flour, baking powder, and salt in a bowl.
Wet ingredients: whisk yogurt, butter, oil, eggs, lemon zest & juice, and vanilla in a separate bowl.
Combine: pour wet into dry, stir gently until just combined. Avoid overmixing to keep the loaf tender.

2. Bake

Pan: line a loaf pan with parchment paper on the long sides and base. Grease lightly.
Temperature & Time: bake uncovered at 180°C / 350°F for 45 minutes. Then loosely cover with foil and bake for another 20 minutes, or until a skewer comes out clean.

3. Cool

Rest: 10 minutes in the pan to prevent breaking.
Lift: use parchment overhang to transfer onto a cooling rack.
Cool completely: 3+ hours before glazing.

4. Glaze

Mix icing sugar with lemon juice until thick but pourable (aim for honey-like consistency).
Spoon or drizzle over the loaf, coaxing gentle drips down the sides.

⚠️ Glaze Tip: A tiny bit too much liquid and it’s too thin; too little and it won’t drip nicely. Start with 3½ tsp of lemon juice per cup of sugar and adjust carefully.

Optional No-Glaze Version

Sometimes, less is more. A no-glaze loaf can be toasted like bread, spread with butter, and drizzled with honey for a heavenly combination of lightly sweet, lemony, buttery perfection.

Storage & Shelf Life

Keeps fresh for 3 days at room temperature, still good up to 5 days.
Store in a fridge if it’s warm, or pantry if cool.
A forgiving recipe for beginners or kids who want to help in the kitchen.

Bright, buttery, zesty, and easy – this Glazed Lemon Loaf is a must-bake for any lemon lover. Slice, serve, and enjoy a little sunshine in every bite. – Patricia Walke