Simple Spring Lemon Loaf

In planning our Easter menu, I’ve tried to keep our recipes light, simple and bright. Know what I mean by “bright”? Those dishes that just feel lively and springy and, well, bright, as soon as you take a bite. Enter, this simple spring lemon loaf recipe!

The key to the super lemon flavor in this dessert is lemon zest, and a lot of it. So you’ll need a zester – I have this one! I love how moist this lemon loaf is, and the trick is the full fat sour cream – it not only gives it zing but also keeps the slices moist, even after a few days.

Another reason I love this recipe? You don’t have to dirty up your stand mixer! Just one bowl and a whisk and you’re all set.

I topped mine with our candied lemon peels from earlier this week – totally optional!

The leftovers are divine in the morning with a cup of tea!

Serve this Lemon Loaf for Easter dessert with our Asparagus Tart to start, an arugula salad and our delicious Lamb Lollipops! Get your table ready for Easter with a little dose of inspiration here.

Spring Lemon Loaf Recipe

Yield: 10 slices, depending on thickness | Time: ~60 minutes


3 large eggs

1 c granulated sugar

1 c full fat sour cream

1/2 c olive oil

6 tbsp of lemon zest

1 1/2 c flour

2 tsp baking powder

1 tsp salt



Preheat the oven to 350° and spray your loaf pan with floured cooking spray, like Baker’s Joy. Alternatively, you can grease your pan and then flour the surface. Be sure to kick out any excess flour before pouring in the batter.

In a large bowl, combine eggs, sugar and sour cream. Whisk until your batter is completely smooth, with no bumps.

Next, add in your oil while whisking.

Combine your lemon zest, all 6 tablespoons. (I used about 4 large lemons for this quantity.)

Add flour, baking powder, salt and stir until just combined. Do not over-mix, a few bumps is okay!

Pour the batter into your prepared loaf pan, bake for 50~ minutes until the cake is set and a toothpick comes out clean. At 40 minutes, top your loaf with a sheet of foil. This will make sure your edges and top of your loaf do not get too brown!

Allow your loaf to cool for about 30 minutes before gently removing from the pan. Can be made a day ahead! Let the loaf cool completely and then wrap with foil, being careful to not let the foil stick to the top of the loaf. This lemon loaf is so moist, you’ll get bits on your foil if it’s too close!


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