Pioneer Woman Lemon Loaf

This zesty Pioneer Woman Lemon Loaf is made with Greek yogurt, fresh lemon juice, and lemon extract for an incredibly bright flavor. This recipe creates an exceedingly moist, sweet, and tangy cake, finished with both a lemon soak and a simple glaze. Perfect for a weekend brunch or afternoon dessert, this easy loaf serves 12 and will quickly become a favorite.

Pioneer Woman Lemon Loaf Ingredients

For the cake:

• ½ cup vegetable oil, plus more for the pan
• 1 cup granulated sugar
• 3 large eggs
• 2 lemons, zested, plus 2 tbsp. lemon juice
• 1 cup Greek yogurt
• 2 tsp. lemon extract
• ¼ tsp. yellow gel food coloring (optional)
• 2 cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. kosher salt

For the soak:

• ⅓ cup lemon juice
• 2 tbsp. sifted powdered sugar

For the glaze:

• 2¼ cups sifted powdered sugar
• 3 tbsp. lemon juice
• 1 tbsp. salted butter, melted

How To Make Pioneer Woman Lemon Loaf

1. Prepare for baking: Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with oil and set it aside.
2. Mix the wet ingredients: In a large bowl, use a hand mixer or a whisk to whip the granulated sugar, eggs, and lemon zest for 2 to 3 minutes until light and fluffy. Add the oil, Greek yogurt, lemon extract, optional food coloring, and lemon juice, mixing until smooth.
3. Combine with dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
4. Bake the loaf: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
5. Apply the lemon soak: While the cake is baking, mix the ⅓ cup of lemon juice and 2 tablespoons of powdered sugar in a small bowl. Pour this soak evenly over the cake while it is still hot from the oven.
6. Cool the cake: Let the cake cool completely in the pan, which will take about 1 hour. This allows it to fully absorb the soak.
7. Glaze and serve: Once the cake is cool, prepare the glaze by mixing the powdered sugar, 3 tablespoons of lemon juice, and melted butter until smooth. Remove the cake from the pan, place it on a cooling rack, and pour the glaze over the top. Let the glaze set for 30 minutes before slicing.

Recipe Tips

• Pan Choice Matters: The type of loaf pan you use will affect the final look. A metal pan conducts heat faster and will create a more domed top, while a glass pan will result in a flatter, more even top. Both are delicious!
• Don’t Skip the Soak: Pouring the lemon soak over the hot cake is a crucial step. It infuses the entire loaf with extra moisture and a tangy lemon flavor that perfectly complements the sweet glaze.
• Use Room Temperature Ingredients: For a smooth, uniform batter, use room temperature eggs and Greek yogurt. They will combine much more easily with the other ingredients and create a lighter crumb.
• Cool Completely Before Glazing: Ensure the loaf is completely cool before you pour the glaze over it. If the cake is even slightly warm, the glaze will melt and turn translucent instead of setting into a beautiful, opaque white layer.

What To Serve Lemon Loaf

This delicious lemon loaf is perfect on its own with a hot cup of coffee or Earl Grey tea for breakfast or an afternoon snack. To serve it as a more formal dessert, pair a slice with a dollop of fresh whipped cream, a spoonful of clotted cream, or a side of fresh berries like raspberries or blueberries.

How To Store Lemon Loaf Leftovers

Room Temperature: This loaf is best stored at room temperature. Keep it in an airtight container or wrap it tightly in plastic wrap for up to four days. Storing it in the refrigerator can cause it to dry out.

Freeze: For longer storage, you can freeze the unglazed loaf. Wrap the completely cooled cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw it at room temperature before glazing and serving.

Pioneer Woman Lemon Loaf Nutrition Facts

The following are estimates per serving.

• Serving Size: 1 slice
• Calories: 356 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Sodium: 229mg
• Total Carbohydrate: 55g
• Sugar: 38g
• Protein: 6g

Frequently Asked Questions

Can I make this lemon loaf without a mixer? Yes, absolutely! The recipe notes that you can use a simple whisk instead of a hand mixer. Just be sure to whisk the eggs, sugar, and zest vigorously for a few minutes to get them light and fluffy.

Is the yellow food coloring necessary? No, the food coloring is completely optional. It is only used to give the loaf a brighter, more sunshine-yellow color. Leaving it out will not affect the delicious lemon flavor at all.

Why do you use both lemon juice and lemon extract? Fresh lemon juice and zest provide a bright, authentic citrus taste. The lemon extract is a concentrated flavor that enhances and deepens the overall lemon profile, ensuring the cake is unmistakably lemony through and through.

Can I bake this in a different type of pan? Yes, but you will need to adjust the baking time. You could use an 8-inch round cake pan or a small Bundt pan, but start checking for doneness about 15-20 minutes earlier than the recipe states.