Easy Lemon Loaf

This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!

When we first moved to Calgary as newlyweds, we lucked out and met some great neighbours, Jason and Allyson, who quickly became good friends for the short time they lived here.  Over 10 years later we still keep in touch, and are crossing our fingers to be neighbours again one day!  Anyway, I remember one day Allyson brought over a newly baked and warm lemon loaf that was so delicious that I had to have the recipe!  Of course I did.  The cake was light, sweet and perfectly lemony.

Now I make this lemon loaf every year in January or February, which coincides with when my in-laws would bring back a box of citrus fruit for us from Arizona.  With so many fresh lemons to use, this loaf recipe is a perfect way to enjoy a mid winter pick me up.

Lemon Loaf Recipe

I actually prefer this loaf after it has sat for a day, and the fresh lemon/sugar mix has had a chance to soak into the bread.  It just gets more flavourful and moist the longer you let it rest…but no longer than a day because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry.  So moral of the story, let it sit overnight and enjoy it the next day.  This loaf really is good so you’ll probably finish it in one sitting anyway.

Lemon Loaf Recipe

This time of year a lemon loaf is a nice little ray of much needed sunshine.  Enjoy it with a cup of tea and your family or friends!



Easy Lemon Loaf

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x


This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!



  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • Grated rind from 1 lemon
  • Juice from 1 lemon
  • 1/4 cup sugar


  1. Preheat your oven to 350 degrees.
  2. Prepare a loaf pan by lining it with wax paper. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add in the eggs, 1 at a time.
  5. In a separate bowl combine the flour, baking powder and salt.
  6. Add 1/2 of the flour mix to the butter mix.
  7. Then add 1/2 of the milk.
  8. Add the remaining flour mix.
  9. Mix in the remaining milk and lemon gratings.
  10. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
  11. In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
  12. When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
  13. Let sit. This cake is even better the next day.
  14. Enjoy!

 ——-Lemon Loaf Recipe

More Delicious Lemon Recipes:

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Have a delicious day!

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  • Reply Leesy January 26, 2016 at 5:32 PM

    MMM… this looks scrumptious! Pinning this!

  • Reply Ann January 29, 2016 at 3:21 PM

    This lemon loaf is amazing. I baked the recipe into 3 mini loaves and added some fresh raspberries. They were devoured.
    Making this recipe again very soon.

    • Reply Jo-Anna@APrettyLife January 31, 2016 at 4:40 PM

      That makes me very happy! This recipe is a favourite of mine too!

  • Reply Maria February 5, 2016 at 9:02 AM

    I LOVE lemon!! I can’t wait to make this!

  • Reply Lynda February 7, 2016 at 11:38 AM

    Hello Jo-Anna

    I made this Lemon Loaf, just delicious!!

    The only thing I did that was different was lining the pan with wax paper, I didn’t get a smooth outer surface. Should I have buttered the pan first instead?

    Thank you,

  • Reply Gayle June 30, 2016 at 8:20 AM

    I would like to see some recipes with no sugar!

    • Reply Jo-Anna@APrettyLife June 30, 2016 at 10:27 AM

      Hi Gayle,
      Thank you for reaching out. Maybe my blog isn’t the right fit for you? I don’t publish recipes with any avoidance of any particular ingredients (such as sugar or allergens). There are many blogs available that share recipes with no sugar, so perhaps those are better suited for what you are looking for.


  • Reply JoAnn Rogers November 1, 2016 at 1:48 PM

    Jo-Anna–This is delicious! I’ve made it several times, and it’s always a hit!

  • Reply Dianne April 12, 2017 at 5:22 PM

    This is baking right now. I’m unclear about when I take the loaf out of the pan–before or after glazing?

  • Reply Dianne April 12, 2017 at 5:23 PM

    P.S I didn’t mean “glazing” exactly I mean before or after pouring the sugar and lemon combo on the cake. Thanks

    • Reply Jo-Anna@APrettyLife April 14, 2017 at 3:58 PM

      Sorry I missed your question! I prefer to remove my loaf after I have added the glaze, only because adding the glaze can be quite messy. And the pan helps the loaf soak the glaze into the cake.

  • Reply Dianne April 14, 2017 at 4:58 PM

    Thanks for replying! I did pour the lemon-sugar combo over the loaf in the pan. It worked well but I had a problem removing the bread from the pan –it was so moist it broke in half–not a problem, I’ll just serve it in slices tomorrow.
    It’s a lovely bread.

  • Reply Kamrin August 1, 2018 at 1:32 PM

    Loved this!! I’ve made it twice now! So simple and so delicious! Thank you so much for sharing this recipe 🍋

    • Reply Jo-Anna Rooney August 12, 2018 at 11:47 AM

      Hi Kamrin! I’m so happy you enjoyed this cake recipe!

  • Reply vanessa February 10, 2019 at 7:11 PM

    I baked this last week- my kids loved a slice each day in their lunch boxes.

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