Soft, buttery, and zingy with fresh lemon, this loaf is simple but so satisfying, especially with the glossy lemon syrup that soaks in while it’s still warm. You get that lovely golden crust on top and a tender crumb inside, and I promise it’s the kind of thing that disappears fast around here.
If I could bottle the smell of this lemon loaf fresh out of the oven, I absolutely would. It’s one of those nostalgic bakes that just feels like home.
This is the lemon loaf recipe I turn to when I need something a little special but not too fussy. It’s quick to mix up, uses everyday ingredients, and honestly, it always makes me feel like I have my life together (even if I don’t 😉 ).
Whether you serve it with a cup of tea in the afternoon or sneak a slice for breakfast (no judgment!), I hope it becomes a favourite in your kitchen too.
As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- White granulated sugar: you can swap in caster sugar if you’re in a pinch. I wouldn’t recommend brown sugar here, as it changes the flavour and colour.
- Butter: use softened butter for easy creaming. Salted or unsalted is fine.
- Eggs
- Lemon rind: this adds that fresh, zesty lemon flavour. Make sure you only use the yellow part, not the bitter white pith underneath.
- Lemon juice: fresh is best here, especially since it’s used in both the batter and syrup.
- Milk: I usually use standard whole milk, but you can use any milk you have on hand (even oat or almond milk if needed).
- All purpose flour
- Baking powder
- Salt
- Lemon Syrup (sugar + lemon juice): this simple syrup gets poured over the loaf while it’s hot, soaking into the crumb and creating a lovely shiny top. You can double it for extra lemony goodness!
Recipe Tips
Room temperature ingredients make a difference. Cold butter and eggs won’t mix properly and can affect the texture. If you’re in a hurry, you can warm the milk slightly and place the eggs in warm water for a few minutes.
Don’t overmix once the flour goes in. Stir just until you can’t see streaks of flour. Overmixing develops the gluten and can make your loaf tough.
Use fresh lemons if you can. The zest and juice give this loaf its bright, fresh flavour and you’ll notice the difference.
Line your tin for easy removal. A strip of baking paper hanging over the sides makes it easy to lift the loaf out once cooled.
Let it cool before slicing. I know it’s tempting, but slicing too soon can make the crumb gummy. Give it time to set up properly!
Helpful Tools
Buy Now → 
Buy Now → 
Buy Now → How to Make Lemon Loaf With Syrup
Step 1: Preheat the oven to 180°C (350°F) and grease or line a loaf tin with baking paper. Leave a little overhang to help lift the loaf out once it’s baked.
Step 2: In a large mixing bowl or stand mixer, cream together the softened butter and sugar until pale and fluffy. This should take about 2–3 minutes. Add the eggs one at a time, beating well after each addition until the mixture is light and smooth.
Step 3: Grate in the lemon rind, then add the lemon juice and milk. Mix well (it may look a little curdled at this stage, but it will come together once the dry ingredients are added).
Step 4: Sift in the flour, baking powder, and salt. Stir gently until just combined. Be careful not to overmix. Stop as soon as the flour is incorporated and the batter is smooth.
Step 5: Pour the mixture into the prepared tin and smooth the top. Bake for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Step 6: While the loaf is baking, stir together the syrup ingredients: 2 tablespoons of sugar and the juice of one lemon. Set aside.
Step 7: As soon as the loaf comes out of the oven, poke a few holes in the top with a skewer and pour the syrup evenly over the hot loaf. Let it sit in the tin for 15 minutes before lifting out to cool completely on a wire rack for an hour or so.
Storage Instructions
This lemon loaf keeps really well – if it lasts that long!
At room temperature, store it in an airtight container or wrapped tightly in cling film or beeswax wrap. It’ll stay fresh for about 3 days.
In the fridge, it can last up to 5 days, especially if your kitchen is warm. Just make sure it’s well wrapped so it doesn’t dry out.
You can also freeze slices of the loaf for later. Wrap each slice in cling film or parchment paper, pop them in a zip-lock bag, and freeze for up to 2 months. I like to defrost slices in the microwave for 20–30 seconds when I’m in need of a little treat.
More Quick Bread Recipes
Did you make this recipe?
I’d love to see! Tag @makylacreates on Instagram and leave a comment below!
Lemon Loaf with Syrup
Ingredients
Lemon Loaf
- 1 cup white granulated sugar
- 1/2 cup butter
- 2 eggs
- Grated rind of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup milk
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Syrup
- 2 tablespoons white granulated sugar
- juice of 1 lemon
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a loaf tin with baking paper. Leave a little overhang to help lift the loaf out once it’s baked.
- In a large mixing bowl or stand mixer, cream together the softened butter and sugar until pale and fluffy. This should take about 2–3 minutes. Add the eggs one at a time, beating well after each addition until the mixture is light and smooth.
- Grate in the lemon rind, then add the lemon juice and milk. Mix well (it may look a little curdled at this stage, but it will come together once the dry ingredients are added).
- Sift in the flour, baking powder, and salt. Stir gently until just combined. Be careful not to overmix. Stop as soon as the flour is incorporated and the batter is smooth.
- Pour the mixture into the prepared tin and smooth the top. Bake for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
- While the loaf is baking, stir together the syrup ingredients: 2 tablespoons of sugar and the juice of one lemon. Set aside.
- As soon as the loaf comes out of the oven, poke a few holes in the top with a skewer and pour the syrup evenly over the hot loaf. Let it sit in the tin for 15 minutes before lifting out to cool completely on a wire rack for an hour or so.
