4-Ingredient Lemon Loaf Recipe

If you are craving something bright, fresh, and ridiculously easy to make, you are going to love this 4-Ingredient Lemon Loaf! With just a few simple ingredients — lemons, eggs, sweetened condensed milk (or sweetened condensed coconut milk for a dairy-free option), and self-rising flour — you can whip up a delicious, tender lemon loaf that feels like pure sunshine in every bite. Let’s dive right into this simple yet magical recipe!

Why You’ll Love This 4-Ingredient Lemon Loaf

Sometimes the best recipes are the simplest ones. This lemon loaf is proof that you don’t need a long ingredient list to create something absolutely mouthwatering. It’s light, moist, and packed with zesty lemon flavor. Plus, you can make it gluten-free or dairy-free with a few easy swaps. Whether you’re making it for a quick breakfast, a tea-time treat, or a last-minute dessert, this lemon loaf will not disappoint.

The Star Ingredients

You truly only need four ingredients for this lemon loaf:

Lemons: You’ll use both fresh lemon juice and zest. The juice brings brightness and acidity, while the zest adds a punch of pure lemon flavor.

Eggs: Eggs help bind everything together and give the loaf a soft, slightly spongy texture.

Sweetened Condensed Milk: This magic ingredient adds sweetness, moisture, and richness. You can also use sweetened condensed coconut milk if you want a dairy-free version. It still turns out incredibly delicious.

Self-Rising Flour: This flour already has baking powder and salt added, which saves you a step! If you don’t have it on hand, don’t worry — you can easily make your own by combining all-purpose flour (or gluten-free flour) with a little baking powder and salt. (More on that below.)

Substitutions and Notes

Self-Rising Flour Substitution:
If you don’t have self-rising flour, simply mix together:

• 1 cup all-purpose flour (or gluten-free flour)

• 1½ teaspoons baking powder

• ¼ teaspoon salt

It works like a charm!

Sweetened Condensed Milk Options:
I love buying organic sweetened condensed milk from Whole Foods or Safeway. (They usually only contain organic milk and sugar.) For a dairy-free option, grab a can of organic sweetened condensed coconut milk — it works beautifully in this loaf and adds a very subtle coconut undertone that pairs so well with lemon.

How to Make the 4-Ingredient Lemon Loaf

Ingredients:

• 3 large eggs

• 1 cup sweetened condensed milk (or sweetened condensed coconut milk)

• 1 cup self-rising flour (or substitute, see above)

• 2 tablespoons fresh lemon juice + 2 teaspoons lemon zest

Instructions:

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 325°F. Line a standard loaf pan with parchment paper, making sure there’s enough overhang to lift the loaf out easily once it’s baked. This little step will make a big difference when it’s time to remove your beautiful lemon loaf!

Step 2: Make the Batter

In a large mixing bowl, whisk together the eggs and sweetened condensed milk until fully blended and smooth. Add the self-rising flour and continue whisking until there are no lumps left. Then stir in the fresh lemon juice and lemon zest, mixing until everything is evenly combined and smells wonderfully fresh.

Step 3: Bake and Cool

Pour the batter into your prepared loaf pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect). Allow the loaf to cool completely in the pan before gently lifting it out.

Optional: Once your loaf is cool, you can drizzle it with a simple lemon glaze by mixing 1 cup powdered sugar with 1–2 tablespoons fresh lemon juice to your desired consistency. Enjoy!

If you want to take things up a notch (and who doesn’t love a little extra sweetness?), you can drizzle your cooled loaf with an easy lemon glaze.

Simple Lemon Glaze:

Mix the powdered sugar and lemon juice together in a small bowl until you reach your desired consistency. Drizzle it over the fully cooled loaf and let it set before slicing.

The glaze adds a beautiful, tangy sweetness that pairs perfectly with the bright lemon flavor of the loaf.

Tips for the Best Lemon Loaf

Use fresh lemons: Bottled lemon juice just doesn’t compare. Fresh juice and zest give this loaf its vibrant, sunny flavor.

Do not overmix: After adding the flour, mix just until combined. Overmixing can make the loaf dense.

Check your bake time: Every oven is a little different. Start checking at the 40-minute mark to prevent overbaking.

Cool completely before glazing: If the loaf is still warm, the glaze will melt and slide right off.

Variations to Try

While this loaf is perfect as-is, you can easily customize it:

• Add poppy seeds for a lemon-poppyseed vibe.

• Mix in blueberries for a fruity twist.

• Sprinkle powdered sugar on top instead of glaze for a lighter option.

• Swap citrus: Try orange or lime juice and zest for a different flavor profile.

The possibilities are endless with such a simple, flexible recipe!

Storing Your Lemon Loaf

Keep your lemon loaf in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. Just let it come to room temperature before serving for the best texture and flavor.

You can also freeze it! Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Thaw slices at room temperature whenever you need a little lemony pick-me-up.

Final Thoughts

This 4-Ingredient Lemon Loaf is the ultimate easy-bake recipe that you’ll want to make again and again. With just a few pantry staples and some fresh lemons, you can create a tender, flavorful loaf that tastes like it came from your favorite bakery. Whether you enjoy it plain, glazed, or dressed up with extras like poppy seeds or blueberries, this loaf is guaranteed to brighten your day.

Next time you’re in the mood for a quick and delightful treat, grab some lemons and whip up this loaf. I promise you’ll fall in love with how simple and delicious it is.

Happy baking and enjoy every zesty, sunny bite!

Must Try Biscoff Cake Roll Recipe

4-Ingredient Lemon Loaf Recipe

Make a bright and easy 4-ingredient lemon loaf with lemons, eggs, condensed milk, and flour. Soft, zesty, and ready in no time!

Type: Dessert / Snack

Cuisine: American

Keywords: lemon loaf, easy lemon cake, 4-ingredient recipe, dairy-free lemon loaf, gluten-free lemon loaf, sweetened condensed milk recipes, quick lemon dessert

Recipe Yield: 1 loaf (about 8 slices)

Calories: Approximately 220 calories per slice (depending on glaze and slice size)

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Recipe Ingredients:

• 3 large eggs
• 1 cup sweetened condensed milk (or sweetened condensed coconut milk for dairy-free)
• 1 cup self-rising flour (or all-purpose flour + baking powder + salt substitute)
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest

Recipe Instructions:

Prepare Your Pan and Preheat the Oven:

Start by preheating your oven to 325°F. Line a standard loaf pan with parchment paper, making sure there’s enough overhang to lift the loaf out easily once it’s baked. This little step will make a big difference when it's time to remove your beautiful lemon loaf!

Make the Batter:

In a large mixing bowl, whisk together the eggs and sweetened condensed milk until fully blended and smooth. Add the self-rising flour and continue whisking until there are no lumps left. Then stir in the fresh lemon juice and lemon zest, mixing until everything is evenly combined and smells wonderfully fresh.

Bake and Cool:

Pour the batter into your prepared loaf pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect). Allow the loaf to cool completely in the pan before gently lifting it out. Optional: Once your loaf is cool, you can drizzle it with a simple lemon glaze by mixing 1 cup powdered sugar with 1–2 tablespoons fresh lemon juice to your desired consistency. Enjoy!