Copycat Lemon Loaf

There’s something truly comforting about a homemade loaf of lemon bread, and this Copycat Lemon Loaf recipe captures that nostalgic flavor perfectly. Imagine pulling a warm, fragrant loaf out of the oven, the zesty aroma enveloping your kitchen and beckoning friends and family to gather around. Whether you’re treating yourself to a delightful afternoon snack, celebrating a special occasion, or simply craving a sweet lemony treat, this recipe is sure to impress. It’s easy to whip up and makes for an inviting centerpiece at any brunch table or cozy get-together.

Why make this recipe

What makes this recipe special

This Copycat Lemon Loaf shines because it marries simplicity with scrumptiousness. Its tart, sweet flavor profile is an instant hit, making it a delightful choice for various occasions. Beyond its incredible taste, this loaf is budget-friendly and requires ingredients you likely already have on hand. Perfect for a weekend breakfast or an afternoon tea, it’s a versatile option that pleases both kids and adults alike.

"This lemon loaf is a game-changer! The flavor is impeccable, and it’s so easy to make. My family devoured it in one sitting!" — Satisfied Baker

How to make Copycat Lemon Loaf

Step-by-step overview

Making this Copycat Lemon Loaf is simple and satisfying. You’ll start by mixing your dry and wet ingredients separately, ensuring a fluffy, well-combined batter. The beauty of this recipe lies in its straightforward steps that deliver a delicious outcome. Get ready to enjoy a delightful baking experience!

Ingredients

What you’ll need

To recreate this lemony delight, gather the following ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup fresh lemon juice
• Zest of 2 lemons
• Powdered sugar for glaze

You can substitute Greek yogurt for sour cream if you’re looking for a tangy twist, or use coconut oil for a dairy-free option!

Directions

Step-by-step instructions

1. Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add in the eggs, then mix in the vanilla extract, sour cream, fresh lemon juice, and lemon zest until smooth.
5. Gradually fold the dry ingredients into the wet mixture, taking care not to over-mix.
6. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, combine powdered sugar with fresh lemon juice, mixing until smooth, then drizzle over the cooled loaf for an added touch of sweetness.

How to serve Copycat Lemon Loaf

Best ways to enjoy it

To truly savor this delightful lemon loaf, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side add a pop of color and sweetness. For a lovely presentation, slice the loaf and arrange the pieces on a beautiful platter, drizzling some glaze artfully over the top. Pair it with a hot cup of tea or coffee, and you have a snack that’s fit for royalty!

How to store

Storage and reheating tips

To keep your lemon loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf-life, feel free to refrigerate it, where it can last a week. For longer storage, wrap the loaf tightly in plastic wrap or aluminum foil and freeze. It will stay fresh for up to 3 months. When you’re ready to enjoy it again, simply thaw at room temperature and reheat in the oven briefly for that freshly-baked taste.

Tips to make

Helpful cooking tips

For the best results, ensure your butter is truly softened before creaming it with sugar, as this affects the loaf’s fluffy texture. Don’t forget to zest your lemons before juicing them; it’s easier to work with the whole fruit first! If you’d like a stronger lemon flavor, feel free to add a bit more zest or juice, but keep in mind that too much liquid could alter the batter’s balance.

Variations

Creative twists

Looking to mix things up? Consider adding poppy seeds for a delightful crunch or incorporating blueberries for a refreshing burst of fruitiness. You could also create a lemon-lavender loaf by subtly including dried lavender in the batter. For a gourmet touch, try topping the loaf with candied lemon slices for decoration—a perfect complement to the tartness!

Common questions

Your questions answered

1. How long does it take to prepare? Preparation takes about 20 minutes, with 50-60 minutes for baking.
2. Can I use a different type of flour? Yes, you can substitute whole wheat flour or gluten-free flour, though the texture may vary slightly.
3. How do I ensure the loaf is moist? Using sour cream adds moisture. Avoid overmixing when combining wet and dry ingredients to ensure a tender loaf.

With helpful tips and variations, this Copycat Lemon Loaf is destined to become a cherished recipe in your home. Happy baking!

Copycat Lemon Loaf

A delightful homemade lemon loaf that combines zest and sweetness, perfect for afternoon snacks or brunch gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 230 kcal

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 0.5 cups unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups sour cream Substitute Greek yogurt for a tangy twist.
• 0.5 cups fresh lemon juice
• Zest of 2 lemons lemon zest

Glaze

• Powdered sugar for glaze Combine with fresh lemon juice for glaze.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
• In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
• Add in the eggs, then mix in the vanilla extract, sour cream, fresh lemon juice, and lemon zest until smooth.
• Gradually fold the dry ingredients into the wet mixture, taking care not to over-mix.

Baking

• Pour the batter into your prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Glazing

• For the glaze, combine powdered sugar with fresh lemon juice, mixing until smooth, then drizzle over the cooled loaf.

Notes

To keep your lemon loaf fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, freeze it tightly wrapped for up to 3 months.

Keyword Baking, Copycat Recipe, Homemade Bread, Lemon Dessert, Lemon Loaf