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A moist and delicious lemon loaf recipe that is an easy quick bread recipe full of intense lemon flavor.



For The Loaf:

  • 1 ½ cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup full fat lemon flavored Greek Yogurt
  • 4 large eggs
  • 1 cup sugar
  • 2 tablespoons grated lemon zest
  • ⅓ cup lemon juice
  • 2 tablespoons lemon extract
  • 2 teaspoons vanilla extract

For The Lemon Syrup:

  • Juice of 1 lemon
  • 3 tablespoons powdered sugar

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 4 tablespoons lemon juice
  • 2 tablespoons heavy cream


  1. Preheat the oven to 350 degrees. Grease and flour a 9×5-inch loaf pan. Set aside.
  2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the yogurt, eggs, sugar, lemon zest, lemon juice, lemon and vanilla extracts until smooth and creamy.
  4. Stir in the dry ingredients until just combined. Do not over mix.
  5. Pour the batter into the prepared pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from oven. Let cool in the pan for 10 minutes.
  7. Meanwhile, stir together the juice of 1 lemon and the powdered sugar.
  8. After 10 minutes, carefully invert the loaf onto a cooling rack.
  9. Brush the lemon simple syrup onto the warm loaf. Repeat until the syrup is gone.
  10. Allow the loaf to cool completely.
  11. In a small bowl, combine the powdered sugar, lemon juice and heavy cream until smooth. Pour over the cooled loaf.
  12. Allow the glaze to dry for at least one hour before cutting into slices.


This lemon loaf freezes beautifully.


  • Serving Size: Serves 8