My Ultimate Lemon Loaf

My ultimate lemon loaf recipe: a very lemony and moist bread. It can be topped with a lemon icing, or infused with a lemon syrup. 

Course Dessert
Cuisine French
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Nathalie


For the cake:

  • 200 gr (1 cup) of sugar
  • 120 gr (1 stick) melted butter
  • 165 gr eggs about 3 eggs
  • the zest of 1 lemon
  • 150 gr (1 1/4 cup) flour
  • 80 gr lemon juice about 2 lemons, depending on their size
  • 1/2 tsp baking powder

For the lemon icing

  • 25 gr lemon juice 1/2 lemon
  • 130 gr (1 1/3) icing sugar

Substitute lemon syrup for the icing

  • 100 gr lemon juice about 2-3 lemons, depending on their size
  • 100 gr (1/2 cup) sugar


Prepare the batter

  1. Preheat the oven to 170°C. Mix the melted butter, 200 g of sugar and lemon zest in a bowl. Add the eggs, flour and baking powder and mix again before adding the lemon juice.

  2. Line your cake tin with baking paper and pour the cake to about 2/3 of the tin. Cook for 30-40 min - you will know that the cake is done when your knife comes out dry when pricking the cake.
  3. Place the cake on a rack until it is tepid and then wrap in cling film and let cool.

Lemon icing:

  1. As soon as the lemon bread is at room temperature, prepare the glaze by mixing the icing sugar with the lemon juice. 

  2. Place a plate under the cooling rack and unwrap the loaf. Pour the icing over the loaf.

  3. Using a knife or a spatula, even out the icing so that the surplus falls onto the plate. The goal is to end up with a thin icing layer.

  4. Place the oven and cooling rack back in the oven and bake for 8 min at 100°C (210 F) to dry the icing. The icing should now be silky to the touch.

If syrup:

  1. Place the lemon juice and sugar in a pan and bring to a simmer until the mixture becomes a syrup.
  2. Poke small holes into the cake surface and pour the syrup over it. The syrup will add moisture and even more of a lemon flavour to the cake!


This is the pan and the cooking spray I used for this recipe. Note that the pan is smaller than your standard loaf pan.