Homemade Lemon Loaf Cake: Moist Bakery-Style Lemon Bread with Tangy Glaze
There’s something timeless about a good lemon loaf cake: soft, buttery, and bursting with fresh citrus flavor. This version is all about balance: a tender, moist crumb that feels like a cross between a lemon pound cake and a lemon sponge cake, topped with a bright glaze that drips down every slice. It’s simple enough for an everyday treat but elegant enough to serve for a weekend brunch or special gathering.
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My recipe here is inspired by the classic lemon loaf cakes found in coffee shops, but made from scratch with wholesome ingredients and real lemon juice. The secret is rubbing lemon zest into sugar to extract all that fragrant citrus oil, giving every bite that punch of fresh lemon flavor.
If you’ve ever wanted to bake a homemade lemon loaf that stays moist for days, this is the one. It has the rich, tangy depth of a classic lemon bread, the sweetness of a pound cake, and the sunny freshness that only real lemons can bring.
Why You Will Love This Recipe
- Soft and buttery texture: Moist and rich like a lemon pound cake, but lighter and fluffier.
- Bright citrus flavor: Uses both lemon zest and juice for a perfect balance of tang.
- Easy to make: No mixer needed, just simple pantry ingredients and one bowl.
- Versatile treat: Works beautifully for breakfast, dessert, or afternoon tea.
- Gorgeous glaze: A smooth lemon glaze that adds shine, flavor, and just the right amount of sweetness.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Lemon Loaf Cake
Step 1: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, rub lemon zest into sugar with your fingers until fragrant. Add eggs one at a time, beating until light and fluffy.
Step 2: Mix in sour cream, lemon juice, milk, vegetable oil, and vanilla until combined. Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
Step 3: Pour into the loaf pan, smooth the top, and bake 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes in the pan
Step 4: While the cake cools, whisk the powdered sugar and lemon juice together in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you prefer a thinner glaze.
Step 5: Once the cake is completely cool, drizzle the glaze evenly over the top, letting it drip naturally down the sides. Allow the glaze to set for about 30 minutes before slicing.
Expert Tips and Variations
- Rub zest into sugar. Don’t skip this step. It releases the lemon oils and gives the cake a deeper, brighter flavor.
- Avoid overmixing once the flour is added. This keeps the crumb light and fluffy.
- Check for doneness early. A few minutes too long can dry it out.
- Want extra lemon flavor? Brush the loaf with warm lemon syrup before glazing. It makes the crumb even moister and gives it a glossy finish.
- Try a twist: Swap the glaze for a light dusting of powdered sugar, bake it in a bundt pan for a lemon loaf bundt cake, or top it with thin candied lemon slices for a bakery look.
Lemon Loaf Cake Recipe FAQs
Fresh lemon juice gives the best bright, zesty flavor. Bottled versions often taste dull or slightly bitter.
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days.
Yes! Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving.
You can, but the glaze adds a beautiful sweetness and sheen. If skipping, dust with powdered sugar instead.
Yes! Full-fat Greek yogurt works perfectly as a substitute.
More Sweet Treats To Try Next
- Carrot cake muffins deliver the cozy spice and sweetness of traditional carrot cake in perfectly portable form. Each muffin bakes up tender, moist, and full of warm cinnamon flavor that feels right for any season.
- Waffle pops turn everyday waffles into fun handheld treats that look straight out of a bakery case. Each golden waffle pop is dipped in chocolate and decorated with a sweet glaze for the ultimate brunch or dessert favorite.
- This pistachio bundt cake is soft, buttery, and full of rich nutty flavor in every bite. It is beautifully moist and has that effortless bakery-style finish. It’s the kind of cake that looks impressive on the table yet feels perfectly homemade, ideal for brunches, holidays, or a cozy afternoon treat.
- These homemade banana pudding cookies are soft, chewy, and full of rich banana flavor. Instant pudding mix gives them that signature melt-in-your-mouth texture that makes every bite taste like classic banana pudding fresh from the fridge.
Tried this lemon loaf cake? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Lemon Loaf Cake
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Parchment paper
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest from about 2 lemons
- 4 large eggs
- 1 cup sour cream 8 ounces
- ½ cup fresh lemon juice
- ⅓ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the Glaze:
- 2 ¾ cups powdered sugar
- 4 tablespoons fresh lemon juice or to taste
Instructions
- Preheat the oven to 350℉. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingers until fragrant.
- Add the eggs one at a time, beating well after each addition until light and fluffy. Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes, then lift out and transfer to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and lemon juice in a medium bowl until smooth, adjusting the consistency with more lemon juice if needed.
- Once the cake is completely cool, drizzle the glaze over the top and let it drip down the sides. Allow the glaze to set for 30 minutes before slicing.
Notes
- For extra brightness, brush the warm loaf with a few tablespoons of lemon syrup before glazing.
- The cake flavor deepens after resting for a few hours, so it’s even better the next day.
- You can swap sour cream with full-fat Greek yogurt for a similar texture.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting.
- Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. It also freezes beautifully for up to 3 months. Just wrap tightly in plastic wrap and foil before freezing.
