Lemon Loaf Cake Recipe

This lemon loaf cake is soft, moist, and bursting with bright citrus flavor. Topped with a sweet and tangy lemon glaze, this easy-to-make cake is perfect for breakfast, brunch, or an afternoon treat. Whether you’re a lemon lover or just looking for a fresh, zesty dessert, this loaf cake is sure to impress!

Why You’ll Love This Recipe

• Moist & Buttery – A tender crumb with a rich, lemony flavor.
• Easy to Make – Simple ingredients and minimal effort.
• Bright & Refreshing – Perfect balance of sweetness and tang.
• Great for Any Occasion – Perfect for brunch, tea time, or gifting.

Ingredients

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

For the Lemon Loaf Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice (freshly squeezed)
• Vanilla extract
• Whole milk or buttermilk

For the Lemon Glaze:

• Powdered sugar
• Lemon juice
• Lemon zest

Directions

Make the Lemon Loaf Cake:

1. Preheat Oven – Set to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar – In another bowl, beat butter and sugar until light and fluffy.
4. Add Eggs & Flavoring – Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
5. Combine Wet & Dry – Alternate adding dry ingredients and milk, mixing until just combined.
6. Bake – Pour batter into the loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Make the Lemon Glaze:

1. Mix Ingredients – In a bowl, whisk powdered sugar, lemon juice, and zest until smooth.
2. Drizzle Over Cake – Pour over the cooled loaf and let set before slicing.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Lemon Poppy Seed Loaf – Add 2 tablespoons of poppy seeds for extra texture.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend.
• Extra Moist Cake – Substitute half the butter with sour cream or yogurt.
• Berry Twist – Fold in blueberries or raspberries for a fruity addition.

Storage/Reheating

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Wrap tightly and freeze for up to 2 months. Thaw before serving.
• Reheat – Microwave slices for 10-15 seconds for a fresh taste.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Why is my loaf dense?

Overmixing the batter can make it dense—stir just until combined.

Can I use almond or coconut milk?

Yes! Any milk works, but whole milk or buttermilk gives the best texture.

How do I prevent my cake from sticking?

Grease the pan well and line with parchment paper for easy removal.

Can I make this into muffins?

Yes! Bake in a muffin tin at 350°F for about 18-20 minutes.

What’s the best way to zest a lemon?

Use a microplane grater and avoid the bitter white pith.

Can I double the recipe?

Yes! Use two loaf pans and bake as directed.

How do I get a stronger lemon flavor?

Increase the zest and add a bit of lemon extract for extra citrus punch.

Can I make this without glaze?

Yes! It’s still delicious plain, or dust with powdered sugar.

How do I get a crack-free top?

Bake at a slightly lower temperature (325°F) for a more even rise.

Conclusion

This lemon loaf cake is bright, moist, and packed with fresh citrus flavor. Whether served for brunch, dessert, or an afternoon snack, its buttery texture and tangy glaze make it irresistible. Try it today for a refreshing homemade treat!

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