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+ servings
lemon loaf with edible flowers

Lemon Loaf Recipe

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Course: Breakfast, Dessert
Cuisine: American
Keyword: Baking, dairy, Easy, lemon, Quick, shavuot
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 588kcal
Cost: $5


  • 1 ½ cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter softened
  • 1 cup sugar
  • 2 L eggs
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 2 Tablespoons lemon juice
  • ½ cup sour cream
  • cup frozen strawberries

Strawberry Glaze

  • 1 cup confectioners sugar
  • 1 teaspoon strawberry jam
  • 1-2 Tablespoons lemon juice
  • edible flowers optional


  • Pre-heat oven to 350°. Line a loaf pan with parchment paper.
  • In a medium bowl mix the flour, baking powder, salt and lemon zest. Set aside.
  • In the bowl of a stand mixer (or using a handheld beater) beat the butter, sugar, eggs and vanilla for 2 minutes.
  • Alternate mixing in the flour mixture and the lemon juice. Add in the sour cream and mix until combined.
  • Pour batter into prepared loaf pan and add in the frozen strawberries.
  • Bake for 40-45 minutes until a toothpick entered into the center comes out clean.
  • Let cool completely on a wire rack.
  • While the lemon loaf is cooling prepare the glaze.

Strawberry Glaze

  • In a small bowl mix the confectioners sugar with the jam and 1 Tablespoon of lemon juice. Add a little bit of lemon juice at a time (not more than ½ teaspoon at a time) until you have a thick but pourable consistency.
  • Pour glaze over cooled lemon loaf and let set.
  • Decorate with edible flowers if using.


Calories: 588kcal | Carbohydrates: 49g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 774mg | Sodium: 497mg | Potassium: 329mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1436IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 5mg