Quick Recipe Version (TL;DR)
Quick Ingredients
- Unsalted butter, softened – 170 g (3/4 cup)
- Granulated sugar – 200 g (1 cup)
- Lemon zest – from 2 large lemons
- Large eggs – 3, at room temperature
- All-purpose flour – 180 g (1 1/2 cups), spooned and leveled
- Baking powder – 2 tsp
- Fine sea salt – 1/4 tsp
- Whole milk – 30 ml (2 tbsp), at room temperature
- Vanilla extract – 1 tsp (optional)
- Drizzle: fresh lemon juice – 90 ml (6 tbsp) + granulated sugar – 100 g (1/2 cup)
Do This
- 1. Heat oven to 350°F (175°C). Grease and line an 8.5 x 4.5 in loaf pan with a parchment sling.
- 2. Rub lemon zest into sugar. Cream zesty sugar with butter until fluffy; beat in eggs one at a time (add vanilla if using).
- 3. Whisk flour, baking powder, and salt. Fold into batter, then mix in milk just to combine.
- 4. Spread into pan and bake 55 minutes, until golden and a skewer comes out clean (or internal temp ~200–205°F/93–96°C).
- 5. Stir lemon juice and sugar for the drizzle until mostly dissolved but still slightly grainy.
- 6. Poke hot cake all over; spoon on half the drizzle. After 10 minutes, unmold and brush on remaining drizzle. Cool 1 hour.
Why You’ll Love This Recipe
- Bright, fresh lemon flavor with a perfectly balanced sweet-tart finish.
- Fine, tender crumb from a classic creaming method and careful mixing.
- Glossy, slightly crunchy crust thanks to a just-grainy lemon syrup.
- Simple pantry ingredients, impressive bake, and freezer-friendly.
Grocery List
- Produce: 2–3 large lemons
- Dairy: Unsalted butter, 3 large eggs, whole milk
- Pantry: Granulated sugar, all-purpose flour, baking powder, fine sea salt, vanilla extract (optional)
Full Ingredients
For the Lemon Loaf
- Unsalted butter, softened: 170 g (3/4 cup)
- Granulated sugar: 200 g (1 cup)
- Finely grated lemon zest: from 2 large lemons
- Large eggs: 3, at room temperature
- All-purpose flour: 180 g (1 1/2 cups), spooned and leveled
- Baking powder: 2 tsp
- Fine sea salt: 1/4 tsp
- Whole milk: 30 ml (2 tbsp), at room temperature
- Vanilla extract (optional): 1 tsp
For the Lemon Drizzle Syrup
- Freshly squeezed lemon juice: 90 ml (6 tbsp)
- Granulated sugar: 100 g (1/2 cup)
To Finish (optional)
- Fine strips or curls of lemon zest, for garnish
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Heat the oven to 350°F (175°C). Lightly grease an 8.5 x 4.5 inch loaf pan (or a 9 x 5 inch pan; baking time may be a touch shorter) and line it with a parchment sling that overhangs the long sides for easy removal.
Step 2: Make lemon sugar
In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 30–60 seconds, until the sugar is moist and intensely fragrant. This releases the lemon’s essential oils and boosts flavor.
Step 3: Cream butter and add eggs
Add the softened butter to the lemon sugar and beat with a hand mixer or stand mixer (paddle) on medium-high until very pale and fluffy, 3–4 minutes. Beat in the eggs one at a time, mixing well and scraping the bowl after each addition. Add vanilla if using.
Step 4: Combine dry ingredients and finish the batter
In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, mixing on low just until the flour disappears. Add the milk and mix briefly to combine. The batter should be thick but smooth; avoid overmixing for the finest crumb.
Step 5: Bake the loaf
Scrape the batter into the prepared pan and level the top. Bake for 55 minutes, until the loaf is deep golden and a skewer inserted in the center comes out with just a few moist crumbs, or the internal temperature reads 200–205°F (93–96°C). If the top is browning quickly, tent loosely with foil after 40 minutes.
Step 6: Stir together the lemon drizzle
While the cake bakes, stir the lemon juice and sugar in a small bowl. Do not heat; let the mixture sit, stirring occasionally, until most but not all of the sugar dissolves. Keeping it slightly grainy helps create that signature glossy, lightly crunchy crust.
Step 7: Soak, glaze, and cool
Set the hot pan on a rack and immediately poke 30–40 holes across the top with a skewer. Spoon about half of the lemon syrup slowly over the surface so it soaks in. Cool 10 minutes, then run a knife around the edges and lift out using the parchment. Set the loaf on the rack and brush or spoon on the remaining syrup over the top (and a little down the sides if you like). Cool at least 1 hour until the drizzle sets and the crumb firms before slicing.
Pro Tips
- For an ultra-fine crumb, weigh ingredients and keep everything at room temperature.
- Rubbing zest into sugar unlocks brighter lemon flavor than adding zest alone.
- Don’t overmix after adding flour—stop when the flour just disappears.
- Target doneness is an internal temp of 200–205°F (93–96°C); start checking at 50 minutes.
- For the classic glossy-crunchy top, do not fully dissolve the sugar in the drizzle.
Variations
- Lemon–Poppy Seed: Fold 1 1/2 tbsp poppy seeds into the batter with the flour. Finish as directed.
- Meyer Lemon & Olive Oil: Swap 3 tbsp of the butter for extra-virgin olive oil and reduce milk to 1 tbsp for a fruity note.
- Herb-Touched: Add 1 tsp finely chopped fresh thyme to the drizzle for a subtle herbal aroma; garnish with tiny thyme sprigs.
Storage & Make-Ahead
Store the cooled loaf in an airtight container at room temperature for 3–4 days. The crunchy top will soften by day two; to refresh, warm slices at 300°F (150°C) for 5 minutes. Freeze whole or sliced: wrap tightly in plastic, then foil, and freeze up to 2 months. Thaw at room temperature in the wrapping. For best texture, avoid refrigerating. Make-ahead option: Bake, cool, and freeze the loaf; thaw and, if desired, brush with a little fresh syrup before serving to revive the lemony sheen.
Nutrition (per serving)
Approx. 330 calories; 15 g fat (9 g saturated); 47 g carbohydrates; 29 g sugars; 4 g protein; 160 mg sodium; 1 g fiber.
