Attention lemon lovers…this Lemon Loaf recipe is the only one you’ll ever need! This moist lemon bread whips up in 1-bowl and is brimming with bright, zippy lemon flavor. But wait, there’s more. The loaf is topped with a streusel-like topping, and finished with a drizzle of fresh lemon glaze! The entire loaf is like an edible ray of delicious sunshine! It’s the perfect treat to celebrate spring and/or summer, too!

slice of lemon loaf on small plate

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. Whether it’s sweet or savory, I just love lemon-essence eats or anything that has some sort of lemony flair, gimme dat, I need dat! Ha 🙂‍↕️.

Some of my favorite lemon-inspired tings on this site include my lemon sweet rolls, this decadent creamy lemon chicken thighs recipe, my lemon sheet cake or bundt cake, and these fun lemon pepper chicken tenders! Gahhh!

lemon loaf on wooden board

I am a big fan of the iced lemon loaf cake from the Starbucks chain 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 loaf recipe!

Because of the different components in this recipe, I find it to be wayyy better than the Starbucks version. This lemon bread is deeply moist with heaps of lemon flavor galore. The topping has a nice contrast in terms of texture with a crumbly topping, and it’s finished with a sweet drizzle of fresh lemon glaze. She’s perfect, y’all.

ingredients for lemon loaf in bowls on tiled surface

Key Ingredients In This Lemon Loaf:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Sour cream: We’re talking full-fat sour cream and this ensures a super tender and moist loaf. In addition, it makes a world of difference and allows the lemon loaf to be kept out on the counter and stay moist without drying out.
  • Granulated sugar: Typical for baked goods ya know.
  • Eggs: A no-brainer for loaf structure and texture.
  • Lemon essence: A trifecta of lemon zest + juice and lemon extract are three different lemon elements that bring a ton of signature lemon-forward depth to this lemon loaf.
  • Vegetable oil: Ensures another level of moisture within the loaf.
  • All-purpose flour: Traditional ap flour, check.
  • Baking powder: The leavening agent.
  • Salt: To help balance the flavors.
  • Butter & powdered sugar: We’ll use both in the crumb topping!
crumb topping in bowl with wooden spoon
spoon of crumb topping on lemon loaf in baking pan

How Do I Make This Recipe?

(Note: please see the recipe card directly below for the complete written instructions.)

  • Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and then line with a piece of parchment paper, leaving enough parchment paper over the sides of the pan to hang for an easy release/lift out of the pan.
  • In a large mixing bowl, whisk the sour cream, sugar, eggs, lemon zest, lemon extract, lemon juice, and oil until well combined. With a rubber spatula, slowly fold in the dry ingredients; flour, baking powder, and salt. Mix until the batter is just combined. Pour the batter into the prepared loaf pan. Set aside while you prep the crumb topping.
  • For the crumb topping: In a small bowl, combine the melted butter with the flour and sugar, and stir well with a fork until coarse, sand-like crumbs form together. Then evenly spoon the crumble topping over the loaf.
lemon loaf in baking pan lined with parchment paper

Finishing Your Moist Lemon Loaf:

  • Bake the loaf for 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean. While the loaf is baking, prep the lemon glaze.
  • For the lemon glaze: In a small bowl, whisk the powdered sugar, lemon zest, and lemon juice until it reaches a silky-smooth consistency.
  • After baking, let the loaf cool in the pan for about 10 minutes and then transfer it to a wire rack to continue cooling. Then drizzle the lemon glaze over the loaf and slice into servings. Enjoy!
glazed lemon loaf on wooden cutting board

Storing, Freezing & More:

How to keep your loaf: Wrap any leftover lemon loaf tightly in plastic wrap/foil or keep it inside a covered cake dome/cake stand. Leftover cake can be stored at room temperature on the counter for 3-4 days. Otherwise, freeze the cake to last for up to 1 month, and thaw overnight in the refrigerator.

Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).

slices of lemon loaf on small plates

This crumb-topped, Lemon Loaf recipe is so good! It’s full of bright lemony flavor throughout and moist as can be! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More incredible desserts & sweets:

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slice of lemon loaf on small plate

Better-Than-Starbucks, Moist Lemon Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
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Description

Attention lemon lovers…this Lemon Loaf recipe is the only one you’ll ever need! This moist lemon bread whips up in 1-bowl and is brimming with bright, zippy lemon flavor. But wait, there’s more. The loaf is topped with a streusel-like topping, and finished with a drizzle of fresh lemon glaze! The entire loaf is like an edible ray of delicious sunshine! It’s the perfect treat to celebrate spring and/or summer, too!

Ingredients

For the lemon loaf:

  • 1 cup full-fat sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 1 medium lemon
  • 2 teaspoons lemon extract
  • Juice of 1 lemon
  • ½ cup vegetable oil
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

For the crumb topping:

  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter, melted & slightly cooled
  • 1 tablespoon granulated sugar

For the lemon glaze:

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and then line with a piece of parchment paper, leaving enough parchment paper over the sides of the pan to hang for an easy release/lift out of the pan.
  2. In a large mixing bowl, whisk the sour cream, sugar, eggs, lemon zest, lemon extract, lemon juice, and oil until well combined. With a rubber spatula, slowly fold in the dry ingredients; flour, baking powder, and salt. Mix until the batter is just combined. Pour the batter into the prepared loaf pan and smooth with an offset spatula, if needed. Set aside while you prep the crumb topping.
  3. For the crumb topping: In a small bowl, combine the melted butter with the flour and sugar, and stir well with a fork until coarse, sand-like crumbs form together. Then evenly spoon the crumble topping over the loaf.
  4. Bake the loaf at 350°F for 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean. While the loaf is baking, prep the lemon glaze.
  5. For the lemon glaze: In a small bowl, whisk the powdered sugar, lemon zest, and lemon juice. If you find your glaze to be lumpy, simply add more lemon juice to thin it out until it achieves a silky-smooth consistency- only as needed.
  6. After baking, let the loaf cool in the pan for about 10 minutes and then transfer it to a wire rack to continue cooling. Then drizzle the lemon glaze over the loaf and slice into servings. Enjoy!

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin