What makes this lemon loaf so moist?

This lemon loaf stays moist thanks to a combination of vegetable oil and Greek yogurt or sour cream in the batter. Using oil instead of all butter keeps the crumb tender, while the yogurt or sour cream adds richness and helps prevent dryness.

Can I use butter instead of oil in this lemon loaf recipe?

Yes, you can substitute melted butter for the vegetable oil in equal measure. While oil provides the most reliable moisture, butter adds flavor. For the best results, you can even use a mix of both.

How do I get the best lemon flavor in my loaf?

Use both fresh lemon juice and lemon zest for the brightest flavor. The zest contains aromatic oils that juice alone cannot provide. Always use fresh lemon juice, not bottled, for a natural, vibrant taste.

How should I store leftover lemon loaf?

Store the lemon loaf in an airtight container at room temperature for up to 4 days. If you need to keep it longer, wrap the unglazed loaf tightly and freeze it for up to 2 months. Add the fresh glaze after thawing for best results.

Easy Moist Lemon Loaf Recipe for a Bright and Tender Treat

Name: Easy Moist Lemon Loaf
Prep time: 15 min
Cook time: 55 min
Yield: 6
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup granulated sugar; 2 large eggs, room temperature; ½ cup vegetable oil (or melted butter); ½ cup plain yogurt or sour cream; ¼ cup fresh lemon juice; 1 tablespoon lemon zest, from ~2 lemons; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice

Description

Easy Moist Lemon Loaf There are afternoons when a few lemons on the counter quietly decide the plan for the rest of the day. That is exactly how this easy moist lemon loaf came into my kitchen the first time.

Ingredients

Scale

For the Lemon Loaf
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs, room temperature
½ cup vegetable oil (or melted butter)
½ cup plain yogurt or sour cream
¼ cup fresh lemon juice
1 tablespoon lemon zest, from ~2 lemons
1 teaspoon vanilla extract

Optional Lemon Glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Preheat & Prep
1-Preheat oven to 350°F (175°C): Preheat oven to 350°F (175°C).
2-Grease and line a standard loaf pan: Grease and line a standard loaf pan with parchment paper.

Mix Dry Ingredients
3-In a bowl, whisk together flour, baking: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Combine Wet Ingredients
4-In another bowl, whisk sugar and eggs: In another bowl, whisk sugar and eggs until slightly pale.
5-Add oil, yogurt, lemon juice, lemon zest,: Add oil, yogurt, lemon juice, lemon zest, and vanilla. Mix until smooth.

Make the Batter
6-Gradually fold the dry ingredients into the: Gradually fold the dry ingredients into the wet mixture.
7-Mix just until combined-do not overmix: Mix just until combined-do not overmix.

Bake
8-Pour batter into the prepared loaf pan: Pour batter into the prepared loaf pan and smooth the top.
9-Bake for 45-55 minutes, or until a: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool
10-Let the loaf cool in the pan: Let the loaf cool in the pan for 10-15 minutes, then transfer to a rack to cool completely.

Add Glaze (Optional)
11-Whisk powdered sugar with lemon juice until: Whisk powdered sugar with lemon juice until smooth.
12-Drizzle over the cooled loaf and let: Drizzle over the cooled loaf and let set before slicing.

Prep Time: 15 min
Cook Time: 55 min
Method: bake

Keywords: Easy Moist Lemon Loaf