Lemon Loaf Cake

The Lemon Loaf Cake is one of those timeless baked goods that perfectly balances bright, zesty lemon flavor with soft, buttery sweetness. Its tender crumb and light, refreshing citrus aroma make it perfect for breakfast, afternoon tea, or dessert. This cake isn’t just a treat—it’s an experience. Every bite releases a burst of lemony freshness that is both comforting and invigorating.

I love this recipe because it’s incredibly versatile yet simple to make. The lemon glaze adds a glossy, tangy finish that makes it feel special, yet the ingredients are everyday pantry staples. This is a must-try dish because it’s elegant enough to serve to guests but easy enough to enjoy as a weekend baking project. It’s also one of those cakes that stays moist for several days, making it perfect for sharing or meal prep.

Why You’ll Love This Recipe

• Moist & Tender: Thanks to the butter and yogurt (or sour cream), the crumb is soft and fluffy.
• Perfect Lemon Flavor: Real lemon zest and juice give it a bright, refreshing taste without being overpowering.
• Easy & Foolproof: Simple mixing method, no fancy techniques required.
• Versatile: Enjoy it plain, glazed, or even with berries or poppy seeds.

Why It’s a Must-Try

If you love citrus desserts, this loaf cake is unbeatable. It’s the perfect balance of sweet and tangy and can be served for breakfast, dessert, or tea. Its aroma alone can uplift any day, and the simple glaze adds just the right touch of elegance.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 50–60 minutes
• Total Time: 1 hour 10–15 minutes
• Servings: 8–10 slices
• Calories per Serving: ~280 kcal
• Course: Dessert / Snack / Tea-time treat
• Cuisine: American / European-style baking

Ingredients

For the Lemon Loaf Cake

• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• ½ cup (120 ml) plain yogurt or sour cream
• 2 tbsp milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice

Special Equipment Needed

• 9×5-inch loaf pan
• Parchment paper (optional but recommended for easy removal)
• Mixing bowls
• Whisk and spatula
• Zester or microplane

Cooking Directions (Step-by-Step)

Step 1: Preheat & Prepare Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or cooking spray and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar

1. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs & Flavorings

1. Beat in eggs one at a time.
2. Mix in vanilla extract, lemon zest, and lemon juice.

Step 5: Incorporate Yogurt & Milk

1. Stir in the yogurt and milk until well combined.

Step 6: Combine Dry & Wet Ingredients

1. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined.
2. Do not overmix; this ensures a tender loaf.

Step 7: Bake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool

1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 9: Glaze

1. Mix powdered sugar with lemon juice to make a smooth glaze.
2. Drizzle over the cooled cake and allow to set.

Save it

How to Serve

• Serve slices on their own with tea or coffee.
• Optional: Add fresh berries or a dollop of whipped cream for extra indulgence.
• Perfect for brunch, dessert, or as a sweet snack during the day.

Recipe Tips

1. Use fresh lemons for the best flavor. Bottled lemon juice will work but won’t be as vibrant.
2. Don’t overmix the batter; this keeps the cake tender.
3. For extra moisture, brush the top of the cake with a little lemon syrup before glazing.
4. Let the cake cool completely before glazing to avoid the glaze melting off.

Variations

1. Poppy Seed Lemon Loaf: Add 2 tsp poppy seeds to the batter for a subtle crunch.
2. Blueberry Lemon Loaf: Fold ¾ cup fresh or frozen blueberries into the batter before baking.
3. Glazed Lemon Almond Loaf: Add ½ tsp almond extract and sprinkle sliced almonds on the glaze.
4. Vegan Option: Replace butter with coconut oil, eggs with flax eggs, and yogurt with dairy-free yogurt.
5. Mini Loaves or Muffins: Divide batter into mini loaf pans or muffin tins; reduce baking time to 20–25 minutes for muffins.

Freezing and Storage

• Room Temperature: 3–4 days, covered in an airtight container.
• Refrigerator: Up to 1 week, wrapped tightly in plastic wrap.
• Freezer: Up to 2 months; thaw overnight in the fridge before serving.

Conclusion

This Lemon Loaf Cake is a classic recipe that never fails to impress. Its delicate crumb, bright lemon flavor, and glossy glaze make it a standout dessert for any occasion. It’s simple enough for weeknight baking but elegant enough for special gatherings. Once you try this recipe, it will likely become a staple in your baking repertoire—a true must-try for any lemon lover.

Lemon Loaf Cake

The Lemon Loaf Cake is one of those timeless baked goods that perfectly balances bright, zesty lemon flavor with soft, buttery sweetness.

Author: Stella Parker Cuisine: American Course: Desserts

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins Difficulty: Beginner Servings: 10

Ingredients

Servings

For the Lemon Loaf Cake

• 1 ½ cups all-purpose flour (190 g)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened (115 g)
• 1 cup granulated sugar (200 g)
• 3 large eggs
• ½ cup plain yogurt or sour cream (120 ml)
• 2 tbsp milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar (120 g)
• 2 –3 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat & Prepare Pan : Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and line it with parchment paper for easy removal.
2. Step 2: Mix Dry Ingredients : In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Cream Butter & Sugar : In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
4. Step 4: Add Eggs & Flavorings : Beat in eggs one at a time. Mix in vanilla extract, lemon zest, and lemon juice.
5. Step 5: Incorporate Yogurt & Milk : Stir in the yogurt and milk until well combined.
6. Step 6: Combine Dry & Wet Ingredients : Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Do not overmix; this ensures a tender loaf.
7. Step 7: Bake : Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Cool : Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
9. Step 9: Glaze : Mix powdered sugar with lemon juice to make a smooth glaze. Drizzle over the cooled cake and allow to set.

Keywords: Lemon Loaf Cake