Published: March 31, 2019 · Modified: May 13, 2023
This Lemon Loaf Cake is a lemon lover’s dream: moist, tangy, and filled with bright fresh lemon flavor. A simple, tart-sweet lemon glaze finishes the loaf for a perfect balance of citrus and sweetness. It’s easy to make and ideal for brunch, afternoon tea, or a light dessert.
Every bite of this loaf is packed with lemon—zest, juice, and a glossy glaze. The cake remains tender and moist thanks to a combination of sour cream and eggs, with melted butter adding richness. If you want a pronounced lemon profile without extra steps, this updated version increases the lemon zest and juice so there’s no need for a separate syrup.
How To Make Lemon Loaf Cake
- Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9″ x 5″ loaf pan. Line the bottom with parchment paper, then grease and lightly flour the pan, including the parchment.
- In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the wet ingredients and sugar. Add the dry ingredients and the lemon zest; mix just until incorporated—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Baking times can vary slightly depending on your oven.
- Allow the loaf to cool in the pan for five minutes, then run a sharp knife around the edges and gently loosen the cake. Transfer to a wire rack to cool completely before glazing.
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1/2 teaspoon pure lemon extract
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and cooled
Lemon Glaze
- 1 cup powdered sugar, sifted
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons freshly squeezed lemon juice (more if needed)
Lemon Glaze
The glaze comes together in a minute: whisk the sifted powdered sugar with the lemon zest and lemon juice until smooth. Add a little more powdered sugar to thicken if necessary, or a touch more lemon juice to thin the glaze. Drizzle over the cooled loaf, letting it run down the sides.
Pro Tips for the Best Lemon Loaf
- Bring eggs to room temperature for better volume. If needed, place eggs in warm (not hot) water for 4–5 minutes.
- Avoid overmixing the batter—mix only until the dry ingredients are combined to keep the cake tender.
- Zest lemons before juicing them; it’s much easier to grate the zest from an unjuiced lemon.
- Measure flour correctly: fluff the flour, spoon it into the measuring cup, and level with a knife. Scooping directly can pack too much flour and lead to a dense cake.
Frequently Asked Questions
Can I freeze this loaf?
Yes. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. You can freeze individual slices wrapped separately as well. Thaw at room temperature—avoid microwaving to prevent drying the cake.
How long will this loaf stay fresh?
Stored in an airtight container at room temperature, the loaf will stay fresh for up to three days. If you prefer, refrigerate for longer storage, but allow the cake to come to room temperature before serving for the best texture.
Notes
- This updated recipe increases the lemon zest and juice so the cake is flavorful without needing a separate syrup step. The glaze provides a bright finishing touch that highlights the lemon flavor.
If you make this recipe, consider leaving a rating or comment to share how it turned out. I enjoy reading your feedback and hearing about any variations you try.