Easy Lemon Loaf

  • Author: Jessica Holmes
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Makes 8 thick slices
  • Category: Cake
  • Cuisine: American


Soft and tender lemon loaf drizzled with a sweet sugar glaze.


Lemon bread

  • 120 ml (1/2 cup) vegetable oil*
  • 200 grams (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons lemon juice, freshly squeezed
  • Zest of one lemon
  • 210 grams (1 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 120 ml (1/2 cup) greek yoghurt
  • 125 grams (1 cup) fresh raspberries

Lemon glaze

  • 60 grams (1/2 cup) icing or powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon milk


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 x 5 inch rectangular loaf pan with baking or parchment paper.
  2. In a large mixing bowl, add oil, sugar, vanilla, eggs, lemon juice and zest. Whisk briefly to combine.
  3. Add flour, baking powder and yogurt. Gently mix with a wooden spoon until combined – but be careful not to over mix. Lightly stir through fresh raspberries.
  4. Add batter to prepared tin. Bake loaf for approximately 40-50 minutes or until a skewer inserted in the middle comes out clean. If you find the top of your loaf is browning too much, simply add a piece of aluminium foil over the top towards the end of cooking.
  5. To make the glaze, stir together sugar, lemon juice and milk. If the glaze is too thick, add an extra teaspoon of lemon juice. Drizzle glaze over cooled cake and serve.


*Or a neutral oil like a mild olive oil or grapeseed oil.


  • Serving Size: 1 slice
  • Calories: 389

Keywords: Lemon loaf, Lemon bread, Lemon cake, Lemon raspberry bread

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