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This Lemon Loaf Cake is simple, classic, and loaded with fresh lemon flavor. Whether you’re making it for a special occasion or just because, it’s sure to be a hit. Serve this loaf cake for breakfast, brunch, snack or as a dessert! However you decide to enjoy it, it’s sure to bring a bit of brightness to your day.
Homemade Lemon Loaf Cake..Better Than The Coffee Shops
There’s something about a lemon loaf cake that just feels like sunshine in edible form. Maybe it’s the way the bright lemon smell fills the kitchen as it bakes, or how that first bite is the perfect balance of sweet and tangy.
This one is soft, loaded with lemon flavor, and completely irresistible. I’ve made many loaf cakes over the years (this Blueberry Lemon version, and a Strawberry Lemon Cake) but this simple lemon version is a favorite.
The glaze alone? Worth licking the spoon for. Whether you’re slicing it up for brunch, an afternoon treat, or just because you need a little lemony happiness in your life, this cake is about to become a staple in your kitchen.
Ingredients Needed
Shopping List: All Purpose flour, baking powder, white granulated sugar, plain greek yogurt (or you can use sour cream), eggs, vanilla, salt, fresh lemons (you will need at least 2!), and unsalted butter.
How To Make a Lemon Loaf Cake (Step-By-Step)
Find the complete recipe card below with measurements and full instructions.
- Combine the lemon zest with the sugar until it’s fragrant.
- Cream together the lemon sugar and egg until light and fluffy.
- Mix the dry ingredients into the wet and stir until just combined.
- Spoon the batter into a parchment paper lined loaf pan for baking.
- Prepare the glaze made with zest and fresh lemon juice.
- Glaze the cooled lemon loaf cake. Allow the glaze to set before serving.
🍋Serving Ideas: This lemon loaf is delicious as-is, but you can also serve it with whipped cream, fresh berries, or a dusting of powdered sugar.
Recipe Tips
- Use Fresh Lemons! Bottled lemon juice doesn’t compare to fresh zest and juice.
- Don’t Overmix: Mix the batter until just combined for a soft, tender crumb.
- Let It Cool: The loaf cake will remove much easier from the pan and the glaze should not be added until the cake is cooled.
- Glaze Twice: For extra lemony goodness, poke small holes in the loaf and brush with some glaze before drizzling the rest on top.
- Tent with Foil: Doing this for the last bit of baking time prevents the top from browning too much.
Storing
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully—just wrap slices individually for an easy grab-and-go treat!
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Lemon Loaf Cake
Ingredients
- 1 cup white granulated sugar
- 1 tablespoon lemon zest (1 lemon)
- ½ cup unsalted butter melted and cooled
- 1 cup plain greek yogurt or sour cream
- 3 large eggs
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon vanilla extract
- 1½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
Lemon Glaze
- zest 1 lemon
- 1 cup powdered sugar
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Preheat 350 degrees F. Spray a loaf pan with a non-stick baking spray and set aside.
- In a large bowl combine the lemon zest and sugar. Mix this together with your fingers until fragrant.
- Pour in the melted and cooled butter, stirring to combine.
- Whisk in the greek yogurt, eggs, fresh lemon juice, and vanilla extract. Mix this to combine.
- Add in the flour, baking powder, and salt to the bowl with the wet ingredients.
- Stir until the batter is combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50 min at 350 degrees F, then cover with foil for last 10 minutes to prevent too much browning.
- Check the loaf cake for doneness by inserting a toothpick in the center, it should come out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully turn the pan upside down and remove to continue cooling on a wire rack.
- Once the cake is cooled, prepare the glaze by combining the ingredients in a small bowl, stirring until well combined and no lumps. Add more sugar or juice as needed to get the desired consistency.
- Drizzle the glaze over the top of the cooled bread.
- Store in a sealed container at room temperature for 3-4 days.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
