Hey y’all! If you’re craving something bright, tangy, and comforting all at once, this Lemon Loaf Cake is bound to hit the spot. With its moist crumb, zesty aroma, and sweet-tart glaze, it’s a treat that’s perfect for breakfast, brunch, or an afternoon pick-me-up. Plus, it’s simple enough for beginners and impressive enough for any gathering. Let’s get cooking!
Why You’ll Love This Lemon Loaf Cake
- Bursts with real lemon flavor in every bite.
- Easy one-bowl recipe—minimal cleanup!
- Moist and tender texture thanks to yogurt.
- Perfect for brunch, dessert, or gifting.
- Topped with a bright, lemony glaze for extra zing.
Lemon Loaf Cake Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 3/4 cup (180ml) plain Greek yogurt or sour cream
- 3 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How to Make Lemon Loaf Cake: Step-by-Step Directions
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Zest & Sugar Magic
In a large bowl, combine sugar and lemon zest. Use your fingertips to rub them together until the sugar is fragrant and pale yellow. This releases the essential oils and boosts lemon flavor.
4. Combine Wet Ingredients
Whisk in the eggs, Greek yogurt, oil, lemon juice, and vanilla extract with the lemon sugar until smooth and well combined.
5. Make the Batter
Add the dry ingredients to the wet mixture and stir gently until just combined—don’t overmix or your cake may be dense!
6. Bake the Lemon Loaf Cake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 48-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
7. Cool & Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, whisk together powdered sugar and lemon juice for the glaze. Drizzle over the loaf and allow it to set before slicing.
Lemon Loaf Cake Notes & Helpful Tips
- For an extra moist cake, don’t skip the Greek yogurt—it adds richness and keeps the loaf tender.
- If you need to juice and zest lemons, check out this guide from Simply Recipes.
- Let the loaf cool completely before glazing to prevent the glaze from melting.
Lemon Loaf Cake Variations
- Blueberry Lemon Loaf Cake: Fold 1 cup fresh or frozen blueberries into the batter before baking.
- Gluten-Free Lemon Loaf Cake: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
- Almond Lemon Loaf Cake: Add 1 teaspoon almond extract and sprinkle sliced almonds on top before baking.
Equipment Needed for Lemon Loaf Cake
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls (medium & large)
- Whisk
- Spatula
- Cooling rack
- Measuring cups & spoons
Storing Lemon Loaf Cake & Shelf Life
Store your lemon loaf cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. To freeze, wrap slices or the whole loaf tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Serving & Pairing Ideas for Lemon Loaf Cake
- Pair with a hot cup of tea or coffee for a cozy snack.
- Serve with a dollop of whipped cream and fresh berries for an elegant dessert.
- Enjoy with a scoop of vanilla ice cream on warm days.
Pro Tips for the Best Lemon Loaf Cake
- Use room temperature eggs and yogurt for a smooth, even batter (learn why here).
- Don’t overmix the batter—stir just until combined to keep the loaf fluffy.
- For a bakery-style look, score a shallow line down the center of the batter before baking to encourage a beautiful crack.
Lemon Loaf Cake FAQs
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice offers the best flavor, but bottled juice works in a pinch—just watch for added preservatives.
- Why did my lemon loaf cake sink in the middle?
- This can happen if the batter is overmixed, if your oven is too hot, or if you opened the oven door too early.
- Can I double this recipe?
- Absolutely! Double the ingredients and bake in two loaf pans, adjusting the baking time as needed.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
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4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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