Attention lemon lovers…the only (and best) lemon crumb loaf recipe you’ll ever need is finally here! This moist lemon bread is easy to make, has a super tasty crumbly topping, and made complete with a drizzle of fresh lemon glaze!

Lemon Crumb Loaf on wooden board

If you’ve been following me for long enough then you already know that I have a *slight* obsession with all things lemon. And by slight what I really mean is huge but just leave me alone, mmmkay.

Give me all the lemon-flavored dishes and sweets, all day long. This here lemon sheet cake is one of my all time favorites. While you’re at it, be sure to peep this mini lemon blueberry layer cake, too! Lemon is #bae for ya girl ?

two slices of loaf on wood board with lemon slices around it

I am a big fan of the iced lemon loaf cake from Starbucks and I’d be entirely remiss if I didn’t tell you that their lemon loaf was my inspiration for this recipe- ya know, just gotta be honest.

A beautifully moist, lusciously-sweet, and killer homemade lemon loaf was what I was after and, sweet baby Jesus, do we have that here in this epic lemon crumb loaf recipe! Now let’s do this…

lemon loaf on wooden board with tulips in the background

Key Ingredients In This Lemon Crumb Loaf?

Fresh lemon juice: don’t you even dare use that pre-bottled lemon juice mess here! As my girl, Ina Garten, always says, “fresh is best.” In all seriousness though, fresh squeezed lemon juice is the real star of this lemon crumb loaf!

Sour cream: we’re talking full-fat sour cream (not the light/diet kind) and this ensures us a super tender and moist loaf. In addition, it makes a world of difference and allows the lemon crumb loaf to be kept out and stay moist for longer.

Lemon zest: duh, we’re making a lemon crumb loaf! Big, bold, and fresh lemon flavor is throughout this loaf. The combination of the lemon juice, lemon extract, and lemon zest is paramount for key lemon badass-ness!

Oil: it will act as the “fat” in this loaf and also be another helper in ensuring top moistness levels.

hand drizzling glaze over loaf

How Do I Make This Recipe?

Glad you asked! It’s so easy and simple, peeps. In a large mixing bowl, whisk together the eggs, sour cream, sugar, lemon zest, lemon extract, and lemon juice. Slowly add in the dry ingredients; flour, baking powder, and salt into the same bowl.

Lastly, add in the oil and mix until everything is fully incorporated. Place the batter into prepared loaf pan and top it with the crumb topping. Then you’re going to put it into the oven and let the magic happen.

sliced lemon bread with lemon drizzle

Once this beautiful loaf exits the oven with it’s amazing smell, promise me that you won’t try to take a bite. I ain’t liable for any mouth burns y’all, ha!

All in all, the easy crumble topping paired with the fresh lemon glaze really make this lemon loaf a true showstopper, friends. YUMMO!

a hand pouring glaze over lemon bread

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

Until next time…love and butter,

Q.

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Sliced Lemon Crumb Loaf with lemon glaze

Lemon Crumb Loaf Recipe (Made in One-Bowl!)

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Yield: 46 1x

Description

Attention lemon lovers…the only (and best) lemon crumb loaf recipe you’ll ever need is finally here! This moist lemon bread is easy to make, has a super tasty crumbly topping, and made complete with a drizzle of fresh lemon glaze!


Ingredients

Scale

Lemon Loaf:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup full-fat sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 1 entire lemon (medium-sized)
  • 2 teaspoons lemon extract
  • Juice of 1 entire lemon, about 1/3 cup
  • 1/2 cup vegetable oil

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar

Lemon Glaze:

  • 1 cup confectioners sugar
  • 1 teaspoon grated lemon zest
  • 3 tablespoons fresh lemon juice

 


Instructions

Lemon Loaf:

  1. Preheat the oven to 350°F. Grease with baking spray a 9 x 5-inch loaf pan and then line with parchment paper. Leave enough parchment paper over sides of pan to hang for an easy release.
  2. In a large mixing bowl, whisk together the sour cream, sugar, eggs, lemon zest, lemon extract, and lemon juice. With a rubber spatula, slowly fold in the dry ingredients; flour, baking powder, and salt. Mix until all is well incorporated.
  3. Lastly, add in oil and mix again until the batter is fully combined.
  4. Pour the batter into the prepared loaf pan, add crumble topping directly on top, and bake for about 45 minutes or until toothpick inserted in middle of loaf comes out clean.
  5. Let loaf cool for about 10 minutes and then drizzle lemon glaze over top.

Crumb Topping:

  1. Using a fork; combine melted butter with flour and sugar and mix well until coarse, sand-like, crumbs form together.

Lemon Glaze:

  1. In a small bowl, whisk together the confectioners sugar, lemon zest, and lemon juice. If you find your glaze is too lumpy, simply add more lemon juice to thin out.

 


Keywords: lemon, cake, loaf, breakfast