Lemon Loaf

Aug 8, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Beans Easy

A loaf of lemon loaf on a wooden board, two thick slices cut to show the moist crumb

A moist and tender lemon loaf enhanced with real vanilla bean and fresh lemon zest, finished with a subtly sweet vanilla glaze for a bright, flavorful quick bread.

Prep 20 min

Cook 50 min

Cooling 5 min

Total 1 hr 15 min

Yield 12 slices

Diet —

Ingredients

Adjust yield

slices

2.0 cups (240.0 g)all-purpose flour
1.0 tsp (5.0 g)baking soda
½ tsp (2.0 g)baking powder
½ tsp (2.0 g)fine sea salt
½ cup (113.0 g)unsalted butter, softened
¾ cup (150.0 g)brown sugar, packed
2.0 (100.0 g)large eggs
2.0 tbsp (10.0 g)fresh lemon zest (about 2 lemons)
¼ cup (60.0 ml)fresh lemon juice
1.0vanilla bean, split and scraped
½ cup (65.0 g)sifted powdered sugar, for glaze
1.0 tbsp (15.0 ml)fresh lemon juice, for glaze

Make it at home

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until combined.
In a large bowl, beat the softened butter and brown sugar with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes. Scrape the vanilla bean seeds into the butter and sugar mixture and beat until fully incorporated.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and lemon juice until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently on low speed just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely, about 30 minutes.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf.
Let the glaze set for 10 minutes before slicing and serving.

Tips

Use a vanilla bean for more intense vanilla flavor, scraping the seeds directly into the batter.
Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.

Recipe FAQ

How long does it take to make lemon loaf?

Plan on 20 minutes of prep and 50 minutes of cooking, plus 5 minutes to rest. The recipe makes 1 9x5-inch loaf, about 12 slices.

How should I store lemon loaf?

Store the lemon vanilla loaf tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days. Reheat slices gently in a microwave or toaster oven.

Can I make lemon loaf ahead?

Bake the loaf a day ahead, cool completely, and glaze just before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A moist and tender lemon loaf enhanced with real vanilla bean and fresh lemon zest, finished with a subtly sweet vanilla glaze for a bright, flavorful quick bread.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

223 Calories / serving

8.6g Fat

33.6g Carbs

3.2g Protein

17.8g Sugar

Whole recipe (12 servings): ~2676 cal · 103g fat · 403g carbs · 38g protein · 214g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 223 calories

What it takes to burn one serving

Brisk walking 42 min·2.5 mi·~4900 steps
Walking uphill or incline treadmill 30 min·1.5 mi·~3000 steps
Moderate cycling 23 min·4.6 mi
Swimming laps 31 min
Jogging 22 min·1.8 mi·~3500 steps
Stair climbing 21 min·~1900 steps
Dancing 36 min
Bodyweight circuit training 23 min
Cleaning, errands, or playing with the dog 52 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.