This Lemon Lime Loaf is a twist on a classic lemon loaf. It’s light and sweet with a tangy glaze drizzled on top. I love to have this with breakfast or as a sweet afternoon snack!
If you like the flavor of this, make sure to check out my Lemon Blueberry Cake Bars and Blueberry Scones with Lemon Icing!
To make the batter, first mix the dry ingredients (flour, baking powder, and salt) in a medium sized bowl.
In a large bowl, rub the lemon and lime zest into the sugar until the zest is combined throughout and the sugar is tinted and fragrant. Then add the melted butter and mix until combined. Add in the eggs one at a time along with the vanilla extract, mixing until combined after each addition. Then add in the lemon juice, lime juice, sour cream, and milk and mix until combined.
Add the dry ingredients to the wet and mix by hand with a spatula. Once combined, pour the batter into a 9″x5″ loaf pan that is greased and lined with parchment paper and bake at 350° F for 45 minutes. A toothpick inserted in the center will come out clean.
Once the loaf is done baking, allow it to cool on a wire rack while still in the pan. While it’s cooling, prepare the glaze by combining the powdered sugar, lemon juice, lime juice, milk, and vanilla extract with a fork until combined.
Drizzle the glaze over the Lemon Lime Loaf. Allow the glaze to harden or cut into it and serve right away!
Some ingredients notes
Lemons & Limes – Fresh lemons and limes will add so much flavor to this! For all of the zest and juice, you’ll probably need 2 lemons and 3 limes, but I like to get extras just in case.
Sour Cream – Sour cream will help to keep this lemon lime loaf moist and tender.
Powdered Sugar – The amount of powdered sugar used will determine how thick or thin the glaze is. Adjust this based on your preference.
Tips
- It’s easiest to zest the lemons and limes before juicing them!
- This recipe should also work with other loaf pan sizes (like 8″x4″ and 8.5″x4.5″), just adjust the baking time accordingly.
- After mixing in the sour cream, the batter may have very small lumps in it. This is ok, and they’ll smooth out after adding the dry ingredients.
- I like to mix all of these ingredients by hand to make sure I don’t overmix the batter, but this could also be done in a stand mixer.
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Lemon Lime Loaf
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 – 10 slices 1x
Ingredients
The Loaf
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon lime zest (from about 2 limes)
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1/4 cup sour cream, room temperature
- 1/4 cup whole milk
The Glaze
- 1 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
- Grease a 9″x5″ loaf pan and line with parchment paper. Preheat the oven to 350° F.
- In a medium sized bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the sugar, lemon zest, and lime zest. Rub the zest into the sugar with your fingers until combined throughout, tinted, and fragrant.
- Add the melted butter and mix until combined. Then add the eggs one at a time, mixing until combined after each addition. Add the vanilla extract, lemon juice, lime juice, sour cream, and whole milk and mix until combined.
- Add the dry ingredients to the wet and mix until combined (don’t overmix!).
- Spread the batter into the prepared loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow to cool.
- When the loaf is finally cooled, prepare the glaze. In a small bowl, combine the powdered sugar, lemon juice, lime juice, milk, and vanilla extract with a fork until fully combined. Then pour over the loaf, and allow it to set before cutting.