INTRODUCTION
Sweet & Moist Lemon Loaf is a soft, bright, and simple cake you can make at home any day. It has a fresh lemon taste and a soft crumb. This loaf is easy to bake and works well for morning snacks, tea time, or a light dessert. It is a great choice if you want a lighter option than a heavy frosted cake. If you enjoy moist lemon desserts, you might also like a similar recipe for a pudding-style cake for more moisture and texture, such as this moist lemon pudding pound cake which keeps things rich without extra fuss.
This article will guide you through a clear and simple bake. You will find healthy swaps, make-ahead tips for meal prep, and ways to make a high protein meal version of the loaf. The language is simple and the steps are easy to follow.
WHY YOU WILL LOVE THIS RECIPE
- It is sweet, moist, and easy to make with pantry ingredients.
- It works as a healthy version when you make small swaps to cut sugar and add whole grains or protein.
- It is a lighter option than heavy frosted cakes but still satisfying.
- It is great for meal prep: slice and store portions for quick breakfasts or snacks.
- You can adapt it to be a good for weight loss friendly treat by reducing sugar and controlling portion sizes.
This lemon loaf also pairs well with fresh fruit and yogurt for a balanced morning meal. For more loaf ideas that stay moist and full of flavor, check out this classic lemon pound cake recipe that celebrates old-fashioned flavor with a modern touch: classic old fashioned lemon pound cake.
HOW TO MAKE Sweet & Moist Lemon Loaf
You will mix dry ingredients, cream the butter and sugar with lemon zest, add eggs and wet ingredients, fold in flour and half and half, then bake. This method gives a fine, moist crumb. Use room temperature eggs and butter for the best rise and texture.
EQUIPMENT NEEDED
- 9×5 inch loaf pan
- Electric mixer or whisk and a strong arm
- Mixing bowls (one medium, one large)
- Measuring cups and spoons
- Microplane or zester for lemon zest
- Rubber spatula
- Cooling rack
- Toothpick or cake tester
Ingredients You’ll Need :
1-1/2 cups AP flour, 1 Tbsp cornstarch, 1-1/2 tsp baking powder, 1/2 tsp salt, 2 Tbsp lemon zest, 1 cup sugar, 1/2 cup butter, ((room temp)), 2 whole eggs plus 1 extra yolk ((room temp)), 1 Tbsp canola oil, 3 Tbsp fresh lemon juice, 1 tsp vanilla extract, 1/2 cup half and half, 1 cup powdered sugar, 2 Tbsp lemon juice, 1 Tbsp half and half
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.), In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside., In your mixer bowl, mix the sugar and lemon zest together for a minute. Add the butter and cream it with the lemon sugar mixture for 3-4 minutes., Add your eggs and the extra yolk one at a time, beating after each addition., Add in the canola oil, lemon juice and vanilla extract and mix until well combined., Turn the mixer to low, add half of the flour, then the 1/2 cup of half and half, then the other half of the flour, mixing until just combined., Remove the bowl from your mixer and gently stir, scraping the bottom to make sure everything is combined, then spread the batter in to the prepared loaf pan., Bake the loaf for 45-50 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.), Remove the loaf from the oven, let it cool for 10-15 minutes, then loosen the loaf around the edges, remove the loaf from the pan and place it on a cooling rack until it is cool., To make the glaze:
HOW TO SERVE Sweet & Moist Lemon Loaf
Slice the loaf into 1-inch pieces for single servings. A small slice with a cup of tea is a simple treat. For a healthy serving idea, serve one slice with plain Greek yogurt and fresh berries. This adds protein and fiber and makes the serving more balanced. To control portions for weight loss, wrap single slices and store them so you only take one portion at a time.
For more moist loaf ideas and tips to keep loaves tender, you may like another moist lemon loaf variation that uses a pudding method to lock in moisture: moist lemon pudding pound cake.
STORAGE & FREEZING : Sweet & Moist Lemon Loaf
- Room temperature: Store the loaf covered tightly with foil or plastic wrap for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 7 days. Chilled slices pair well with cottage cheese or a high protein yogurt for a balanced snack.
- Freezing: Wrap the cooled loaf or individual slices in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Tip: Freeze single slices for quick breakfasts or portion control. This makes the loaf great for meal prep and for those following a structured eating plan.
SERVING SUGGESTIONS
- For a balanced plate, add a side of Greek yogurt (for protein) and a small fruit salad (for fiber).
- A light green salad with lemon vinaigrette makes a nice pairing if you serve the loaf as a small dessert after lunch.
- Keep portion control in mind: serve a 1-inch slice with a protein-rich side to make a more filling snack or breakfast.
- For a heart healthy touch, choose low-fat dairy for sides and keep servings moderate.
VARIATIONS
Healthier version:
- Swap 3/4 cup of AP flour with whole wheat pastry flour or use 1/2 cup oat flour to add fiber.
- Reduce granulated sugar to 3/4 cup or replace 1/2 the sugar with a granulated sugar substitute that measures cup-for-cup. Use the glaze sparingly or skip it. This creates a lighter option with less sugar and more fiber.
High-protein or low-carb version:
- Make a high protein meal version by swapping half the flour for almond flour and adding 1/2 cup plain Greek yogurt (reduce half and half slightly to account for moisture). Add 1/4 cup protein powder (unflavored or vanilla) to boost protein. Use erythritol instead of sugar for a lower-sugar loaf that is more diabetic-friendly and lower calorie. This gives you a loaf that fits a low-carb or higher protein plan. Note: texture will change and baking time may vary.
Air fryer or oven-baked version:
- Oven-baked: Follow the full recipe and bake in a 9×5 loaf pan at 350°F for 45-50 minutes as directed.
- Air fryer: Use a small loaf pan that fits your air fryer basket. Set the air fryer to 320°F and bake for 25–35 minutes. Check with a toothpick; times vary by air fryer model. This air fryer version is handy when you do not want to heat your whole oven.
These variations help fit the loaf into different diets and lifestyles, from diabetic-friendly to a higher-protein snack.
FAQs
Q: Is this lemon loaf good for people watching calories?
A: Yes. You can make a lighter option by reducing sugar, using low-fat dairy, and keeping slice size small. Pair a slice with protein-rich Greek yogurt to feel full with fewer calories.
Q: Can I make this loaf diabetic-friendly?
A: Yes. Use a sugar substitute like erythritol or monk fruit for both the batter and glaze. You can also swap part of the flour for almond flour to lower carbs. Always check with your health provider for personal advice.
Q: How long will the lemon loaf last in the fridge?
A: Stored in an airtight container, the loaf will last up to 7 days in the refrigerator. For longer storage, freeze slices for up to 3 months.
Q: Can I add more protein to make this a high protein meal?
A: Yes. Add protein powder to the batter and use Greek yogurt in place of some half and half. You can also serve slices with cottage cheese or a protein shake.
Q: Will using whole wheat flour make the loaf dry?
A: Whole wheat pastry flour or a mix of whole wheat and AP flour works best. Too much whole wheat will make it dense. Use up to half whole grain for better texture.
Q: Can I air fry this loaf?
A: Yes. Use a loaf pan that fits your air fryer. Lower the temperature slightly and bake until a toothpick comes out mostly clean. The air fryer can give a crisp crust while keeping the inside moist.
MAKE-AHEAD TIPS FOR Sweet & Moist Lemon Loaf
- Bake ahead and slice the loaf. Wrap individual slices for quick grab-and-go breakfasts. This is great for meal prep and saves morning time.
- Freeze wrapped slices. Take out a slice the night before for breakfast or thaw at room temperature for an hour before serving.
- Prepare the dry mix (flour, cornstarch, baking powder, salt) and zest the lemon the day before. Store them separately in airtight bags in the fridge for a faster assembly.
- Make the batter the night before and keep it in the fridge overnight. Bring it to room temperature for 30 minutes before baking to help it rise well.
These tips make the loaf a useful option for busy weeks and help keep portion control in check for those focused on weight loss or balanced meals.
Sweet & Moist Lemon Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C) and spray a loaf pan with non-stick baking spray or line with parchment paper.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a mixer bowl, mix the sugar and lemon zest for about 1 minute. Then add in the butter and cream for 3-4 minutes.
- Add the eggs and extra yolk one at a time, beating after each addition.
- Add in the canola oil, lemon juice, and vanilla extract, mixing until well combined.
- Turn the mixer to low, add half of the flour mixture, then add the 1/2 cup of half and half, followed by the remaining flour. Mix until just combined.
- Remove the bowl from the mixer and gently stir to ensure everything is combined. Spread the batter into the prepared loaf pan.
- Bake the loaf for 45-50 minutes or until golden brown and a toothpick comes out clean, though a few moist crumbs are acceptable.
- Remove the loaf from the oven, let it cool for 10-15 minutes, then loosen the edges, and transfer to a cooling rack.
- In a bowl, mix powdered sugar, lemon juice, and half and half until smooth. Drizzle over the cooled loaf.