Why You’ll Love This Recipe

I love this Lemon Loaf Cake because fresh lemon gives the cake a bright flavor without requiring complicated ingredients. The combination of lemon zest and juice adds citrus flavor throughout both the loaf and the glaze.

I also appreciate the soft, moist texture. Using butter, eggs, milk, and sour cream gives me a tender crumb that stays satisfying even after the cake has cooled.

Another reason I enjoy this recipe is how easy it is to serve. I can make the loaf ahead of time, glaze it once it has cooled, and slice it whenever I need a simple dessert or sweet snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon loaf:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Sour cream
Milk

For the lemon glaze:

Powdered sugar
Fresh lemon juice
Lemon zest, optional

Directions

I preheat my oven to 350°F (175°C). I grease a 9-by-5-inch loaf pan and line it with parchment paper so I can easily remove the cake after baking.
I whisk the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
In a separate large bowl, I beat the softened butter and granulated sugar until the mixture becomes light and creamy.
I add the eggs one at a time, mixing well after each addition.
I mix in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
I add the sour cream and mix until the batter is smooth.
I gradually add the dry ingredients, alternating with the milk. I mix only until everything is combined because I do not want to overwork the batter.
I spread the batter evenly in my prepared loaf pan and smooth the top.
I bake the Lemon Loaf Cake for about 50 to 60 minutes. I start checking it near the end of the baking time and remove it when a toothpick inserted into the center comes out clean or with a few moist crumbs.
I let the cake cool in the pan for about 10 to 15 minutes before carefully transferring it to a wire rack.
I allow the loaf to cool completely before adding the glaze.
To make the glaze, I whisk powdered sugar with fresh lemon juice until smooth. I add the lemon juice gradually until the glaze reaches a thick but pourable consistency.
I drizzle the lemon glaze over the cooled loaf and let it set before slicing and serving.

Servings and Timing

I usually cut one 9-by-5-inch Lemon Loaf Cake into about 10 slices.

Prep time: 20 minutes
Bake time: 50 to 60 minutes
Cooling time: about 1 hour
Total time: about 2 hours 20 minutes
Servings: about 10 slices

Variations

Lemon Blueberry Loaf Cake

I gently fold fresh or frozen blueberries into the batter before transferring it to the loaf pan. If I use frozen blueberries, I add them without thawing first to help prevent excess moisture from entering the batter.

Lemon Poppy Seed Loaf Cake

I add poppy seeds to the batter for a classic lemon and poppy seed combination. I like how the seeds add a subtle texture without overpowering the fresh lemon flavor.

Extra Lemon Loaf Cake

When I want an even stronger citrus flavor, I add extra lemon zest to the batter and glaze. I rely mainly on zest rather than adding too much additional juice because excess liquid can change the cake’s texture.

Lemon Loaf Without Glaze

When I want a simpler cake, I leave off the glaze. I can serve the loaf plain or add a light dusting of powdered sugar after it has completely cooled.

Lemon Raspberry Loaf Cake

I gently fold raspberries into the batter for a fruity variation. I handle the berries carefully so they do not break apart too much while I mix them into the batter.

Storage/Reheating

I keep Lemon Loaf Cake in an airtight container at room temperature for about 2 days. For longer storage, I refrigerate the loaf and let individual slices come closer to room temperature before serving.

I can also freeze the loaf for longer storage. I prefer freezing individual unglazed slices wrapped securely and placed in a freezer-safe container. I thaw them at room temperature or in the refrigerator before serving.

I usually do not need to reheat Lemon Loaf Cake. When I want a warm slice, I heat it very briefly in the microwave, especially if the cake does not have glaze on top.

FAQs

How do I keep Lemon Loaf Cake moist?

I measure my flour carefully, avoid overmixing the batter, and take the loaf out of the oven once it is fully baked rather than leaving it in too long. Sour cream also helps me create a soft and moist texture.

Can I use bottled lemon juice?

I prefer fresh lemon juice because I also need fresh lemon zest for the strongest citrus flavor. Bottled juice can work when necessary, but it does not give me the same fresh lemon aroma as using a whole lemon.

Why did my Lemon Loaf Cake sink in the middle?

I avoid opening the oven too early because a sudden temperature change can affect the cake before its structure has set. I also measure the leavening ingredients carefully and make sure the center is fully baked before removing the loaf.

Can I make Lemon Loaf Cake ahead of time?

Yes. I can bake the loaf a day ahead and store it once completely cooled. I often wait to add the glaze until the cake is cool and closer to when I plan to serve it.

How do I know when Lemon Loaf Cake is done?

I insert a toothpick into the center of the loaf near the end of the baking time. When it comes out clean or with only a few moist crumbs rather than wet batter, I know the cake is ready.

Conclusion

Lemon Loaf Cake is one of my favorite simple desserts when I want something sweet with plenty of fresh citrus flavor. The soft cake, fresh lemon zest and juice, and tangy-sweet glaze create a bright dessert that works for many occasions.

Lemon Loaf Cake Recipe

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Lemon Loaf Cake is a soft, moist citrus cake flavored with fresh lemon zest and juice and finished with a tangy-sweet lemon glaze. It is an easy homemade dessert with bright lemon flavor in every slice.

Author: Laura
Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: 2 hours 20 minutes
Yield: 10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper.
Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
In a separate large bowl, beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the fresh lemon zest, lemon juice, and vanilla extract until evenly incorporated.
Add the sour cream and mix until the batter is smooth.
Gradually add the dry ingredients, alternating with the milk. Mix only until combined to avoid overworking the batter.
Spread the batter evenly in the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack.
Allow the loaf to cool completely before glazing.
Whisk the powdered sugar with fresh lemon juice until smooth, adding the juice gradually until the glaze is thick but pourable.
Drizzle the lemon glaze over the cooled loaf, garnish with additional lemon zest if desired, and let the glaze set before slicing and serving.

Notes

Measure the flour carefully and avoid overmixing the batter to help maintain a soft, tender texture.
Fresh lemon juice and zest provide the brightest citrus flavor.
For Lemon Blueberry Loaf Cake, gently fold fresh or frozen blueberries into the batter. Add frozen berries without thawing.
For Lemon Poppy Seed Loaf Cake, stir poppy seeds into the finished batter before baking.
For stronger lemon flavor, add extra zest rather than excessive lemon juice, which could alter the batter consistency.
The glaze can be omitted for a simpler loaf, or the cooled cake can be lightly dusted with powdered sugar.
Raspberries can be gently folded into the batter for a Lemon Raspberry Loaf Cake variation.
Store the cooled cake in an airtight container at room temperature for about 2 days or refrigerate for longer storage.
For freezing, wrap individual unglazed slices securely and place them in a freezer-safe container.
The cake can be baked a day ahead. For best results, wait until it is completely cool before adding the glaze.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 160 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 80 mg