Pioneer Woman Lemon Loaf

This Pioneer Woman Lemon Loaf is a moist and tangy recipe, which uses fresh lemon juice and lemon zest. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Pioneer Woman Lemon Loaf Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup buttermilk

For The Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

How To Make Pioneer Woman Lemon Loaf

1. Prep the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs and flavorings: Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
5. Combine batter: Alternately add the dry ingredients and buttermilk, mixing until just combined. Pour the batter into the loaf pan and smooth the top.
6. Bake the loaf: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
9. Glaze and serve: Drizzle the glaze over the cooled loaf and let it set before slicing.

Recipe Tips

• How to make lemon loaf extra moist: Do not overmix the batter and measure flour accurately.
• Can I use bottled lemon juice? Fresh lemon juice gives the best flavor, but bottled can work in a pinch.
• How do I know when lemon loaf is done? Insert a toothpick in the center; it should come out clean.
• Why did my lemon loaf sink in the middle? Overmixing or underbaking can cause sinking.
• Can I make lemon loaf without buttermilk? Substitute with regular milk plus 1 teaspoon lemon juice or vinegar.

What To Serve With Lemon Loaf

This lemon loaf pairs well with:

• Hot tea or coffee
• Fresh berries
• Vanilla ice cream
• Whipped cream
• A light fruit salad

How To Store Lemon Loaf

Room Temperature: Store covered for up to 3 days.

Refrigerate: Keep in an airtight container for up to 1 week.

Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Lemon Loaf Nutrition Facts

• Calories: 420
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 56g
• Sugar: 38g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make lemon loaf ahead of time?
Yes, it stays moist and flavorful for several days.

How to make lemon loaf more lemony?
Add extra lemon zest or a bit more fresh lemon juice to the glaze.

Can I bake this in muffin form?
Yes, reduce baking time to about 18–22 minutes.

Why is my lemon loaf dry?
Overbaking or adding too much flour can dry it out.

Try More Recipes:

• Pioneer Woman Strawberry Cheesecake
• Pioneer Woman Strawberry Crumb Cake
• Pioneer Woman Pink Lemonade Sheet Cake