Bright, citrusy, and finished with a glossy lemon glaze, this loaf is the kind of bake that makes the whole kitchen smell incredible. The secret to its tender crumb is rubbing fresh lemon zest directly into the sugar before mixing — it releases the essential oils and infuses every bite with real, fragrant lemon flavor. Dairy free butter and dairy free milk stand in seamlessly for their conventional counterparts, so the texture stays moist and rich without any compromise. Store-bought lemon loaves are notorious for hidden dairy in the batter or glaze, but every ingredient here is straightforward and easy to verify. The two-part lemon hit — fresh juice in both the batter and the poured glaze — means the flavor is anything but flat or one-note. Slicing into that golden crust to reveal a soft, pale crumb underneath is genuinely satisfying, and the glaze sets into a delicate, crackly shell that makes each slice look bakery-worthy. With 10 servings from a single loaf, it's an easy win for sharing at brunch, packing into lunchboxes, or just keeping on the counter for the week.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the flour, baking powder, and salt until combined.
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