INTRODUCTION
Sweet & Moist Lemon Loaf Recipe is a simple, bright, and tender cake you can make any day. This loaf is sweet, full of lemon flavor, and easy to slice for snacks or breakfasts. It is also a lighter option for people who want a treat without fuss. If you like pairing tasty sweets with balanced meals, this loaf goes well with high-protein dishes like the 15 delicious high-protein lunch recipes. The recipe uses common pantry items and comes together fast. You can make a healthy version by cutting sugar or using lighter dairy choices.
WHY YOU WILL LOVE THIS RECIPE
You will love this loaf because it is moist, easy, and fits many lifestyles. It makes a great snack or a breakfast treat that is good for meal prep. Slice it thin to keep portions in check — this helps if you want a good option for weight loss while still enjoying dessert. It also works well as a lighter option when you serve it with protein and fruit for a balanced meal. If you want to add more protein to your day, pair a slice with a yogurt or a high-protein salad for a high protein meal. For more ideas on adding protein to simple meals, see these 25 delicious and healthy high-protein lunch recipes.
This loaf can be made ahead and frozen, which makes it great for weeknight saves and meal prep. You can make small changes to lower sugar or add whole grain flour for more fiber. The bright lemon flavor makes it feel fresh and light, not heavy, so it is a healthy version of a classic loaf cake when adjusted.
HOW TO MAKE Sweet & Moist Lemon Loaf Recipe
The steps below show how to mix, bake, and glaze this loaf. This method keeps the crumb tender and the lemon shine bright. Use room temperature ingredients for the best texture. If you want a high-protein twist, see the Variations section below for simple swaps. For low-carb or diabetic-friendly ideas, look at the low-carb high-protein options in the link to 26 delicious low-carb high-protein lunch recipes for inspiration on swapping ingredients and sides.
EQUIPMENT NEEDED
- Loaf pan (8.5 x 4.5 or similar)
- Mixer (stand or hand) or a sturdy whisk and bowl
- Measuring cups and spoons
- Zester or microplane for lemon zest
- Spatula or wooden spoon
- Cooling rack
- Parchment paper (optional)
- Non-stick baking spray
Ingredients You’ll Need :
1-1/2 cups AP flour, 1 Tbsp cornstarch, 1-1/2 tsp baking powder, 1/2 tsp salt, 2 Tbsp lemon zest, 1 cup sugar, 1/2 cup butter, ((room temp)), 2 whole eggs plus 1 extra yolk ((room temp)), 1 Tbsp canola oil, 3 Tbsp fresh lemon juice, 1 tsp vanilla extract, 1/2 cup half and half, 1 cup powdered sugar, 2 Tbsp lemon juice, 1 Tbsp half and half
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.), In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside., In your mixer bowl, mix the sugar and lemon zest together for a minute. Add the butter and cream it with the lemon sugar mixture for 3-4 minutes., Add your eggs and the extra yolk one at a time, beating after each addition., Add in the canola oil, lemon juice and vanilla extract and mix until well combined., Turn the mixer to low, add half of the flour, then the 1/2 cup of half and half, then the other half of the flour, mixing until just combined., Remove the bowl from your mixer and gently stir, scraping the bottom to make sure everything is combined, then spread the batter in to the prepared loaf pan., Bake the loaf for 45-50 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.), Remove the loaf from the oven, let it cool for 10-15 minutes, then loosen the loaf around the edges, remove the loaf from the pan and place it on a cooling rack until it is cool., To make the glaze:
HOW TO SERVE Sweet & Moist Lemon Loaf Recipe
Serve thin slices for portion control. A 1-inch slice alongside plain Greek yogurt or a small bowl of cottage cheese makes a balanced snack that adds protein and satiety. For a morning plate, pair a slice with a boiled egg and fresh berries to make a light, balanced breakfast. For a dessert, serve with fresh fruit and a small spoon of whipped cream. If you cut slices about 1/2 inch thick, you control calories and still enjoy the lemon taste. This loaf is great for meal prep because you can slice it, wrap each piece, and take them for quick breakfasts or snacks.
Portion tips:
- 1 thin slice (about 1/2 inch) keeps calories lower and fills sweet cravings.
- Pair one slice with a 4 oz high-protein yogurt or a small handful of nuts to make it a high protein meal.
- Store pre-sliced portions in the fridge for up to 5 days for easy grab-and-go bites.
STORAGE & FREEZING : Sweet & Moist Lemon Loaf Recipe
Room temperature: Wrap loaf tightly in plastic wrap or store in an airtight container for up to 2 days. Keep in a cool spot away from direct heat.
Refrigerator: For longer freshness, keep the wrapped loaf in the fridge for up to 5 days. Chilling firms the loaf and helps if you prefer slices.
Freezing: For long-term storage, slice the loaf and place parchment between slices, then wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw slices in the fridge overnight or at room temperature for a few hours. This makes the loaf a great make-ahead dessert or snack for busy weeks.
SERVING SUGGESTIONS
- Balanced breakfast: One slice with a cup of plain Greek yogurt and berries. This adds protein and fiber.
- Light snack: Thin slice with an herbal tea or black coffee.
- Party plate: Cut into small squares and pair with a bowl of mixed fruit and a platter of roasted nuts for a mix of healthy fats and protein.
If you want to keep meals high in protein and lower in carbs, serve a small slice with a cup of cottage cheese or a veggie omelet. These combos make a lighter option that still feels like a treat and work well for people aiming for weight loss by controlling carbs and adding protein.
VARIATIONS
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Healthier version: Replace half the all-purpose flour with whole wheat pastry flour for more fiber. Cut sugar to 3/4 cup and use light butter or 1/4 cup applesauce + 1/4 cup butter for lower fat. Use reduced-fat half and half or milk in the batter. These swaps make a healthy version with more fiber and fewer calories.
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High-protein or low-carb version: Use almond flour and a scoop of vanilla whey or plant protein powder in place of 1/3–1/2 cup of flour. Swap sugar for a granulated erythritol or monk fruit sweetener that measures like sugar. Replace half and half with unsweetened almond milk or a mix of almond milk and Greek yogurt to keep protein high. This creates a low-carb, higher-protein loaf that fits diabetic-friendly and weight loss plans when eaten in controlled portions.
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Air fryer or oven-baked version: For air fryer baking, make mini loaves or use a small loaf pan that fits your air fryer. Preheat the air fryer to 320°F and bake for 20–30 minutes, checking for doneness with a toothpick. For standard oven-baked, follow the main directions at 350°F for 45–50 minutes. The air fryer makes a quicker, slightly crisper top while keeping the inside moist.
FAQ
Q: Is this lemon loaf a good choice for weight loss?
A: It can be. If you watch portion size and pair a thin slice with protein and fruit, it can fit a good-for-weight-loss plan. Try the healthier version swaps to reduce sugar and increase fiber.
Q: Can I make this loaf diabetic-friendly?
A: Yes. Use low-glycemic sweeteners like erythritol or monk fruit and swap some flour for almond flour. Add Greek yogurt for protein. These changes help lower carbs and keep flavor.
Q: How long will the loaf keep in the freezer?
A: The loaf keeps well for up to 3 months in the freezer when tightly wrapped. Slice before freezing for easier use.
Q: Does this recipe work for air fryer baking?
A: Yes. Use a small pan that fits your air fryer and lower the temp to about 320°F. Bake 20–30 minutes and test with a toothpick. The air fryer can make a nice crust and quick bake.
Q: Can I add fiber to this loaf?
A: Yes, add ground flaxseed, swap some flour for whole wheat pastry flour, or add a small amount of oat flour. These add fiber and keep the crumb soft.
Q: Will the glaze make the loaf very sweet?
A: The glaze adds a bright lemon shine. You can cut the powdered sugar by half or skip the glaze for a lower-sugar option.
MAKE-AHEAD TIPS FOR Sweet & Moist Lemon Loaf Recipe
- Bake ahead and freeze slices in single portions for quick breakfasts or snacks. This is great for meal prep.
- Make the batter the night before and store it in the fridge. The next morning, give it a quick stir and bake as directed. This saves time and still gives fresh-baked flavor.
- If you plan to serve several days later, slice and store in an airtight container in the fridge. Keep glaze separate until just before serving so slices stay moist but not sticky.
This Sweet & Moist Lemon Loaf Recipe is easy to adapt. Use simple swaps to make a healthier version, a low-carb high-protein loaf, or a quick air fryer mini loaf. With small changes you can enjoy lemon cake as a lighter option and still meet your goals for meal prep, weight loss, or balanced eating. ***
Sweet & Moist Lemon Loaf
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a loaf pan with non-stick baking spray or line it with parchment paper.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
- In a mixer bowl, mix the sugar and lemon zest together for a minute. Add the butter and cream with the lemon sugar mixture for 3-4 minutes.
- Add the eggs and the extra yolk one at a time, beating after each addition.
- Add canola oil, lemon juice, and vanilla extract; mix until well combined.
- Turn the mixer to low, add half of the flour, then half and half, and the other half of the flour, mixing until just combined.
- Remove the bowl from the mixer and gently stir, scraping the bottom to ensure everything is combined, then spread the batter into the prepared loaf pan.
- Bake the loaf for 45-50 minutes or until the top is golden brown and a toothpick comes out just about clean.
- Remove the loaf from the oven, let it cool for 10-15 minutes, then loosen around the edges, remove from the pan, and place on a cooling rack until completely cool.
- In a small bowl, whisk together powdered sugar, lemon juice, and half and half until smooth. Drizzle the glaze over the cooled loaf.