A perfect lemon loaf cake should be ultra-moist, bursting with citrus flavor, and have a bright glaze that drips beautifully over each slice. This one checks all the boxes. It’s made with real lemon juice and zest, a tender crumb from yogurt or sour cream, and topped with a glossy lemon glaze that makes it look (and taste) bakery-worthy.
This recipe is easy to follow, beginner-friendly, and results in a loaf that keeps well and tastes even better the next day.
Ingredients (Makes 1 standard 9×5-inch loaf)
For the Lemon Cake:
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1 ½ cups (190 g) all-purpose flour
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2 tsp baking powder
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½ tsp salt
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1 cup (200 g) granulated sugar
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3 large eggs
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½ cup (120 ml) vegetable oil (or melted butter)
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½ cup (120 ml) plain Greek yogurt or sour cream
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1 tbsp lemon zest (from 1–2 lemons)
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¼ cup (60 ml) fresh lemon juice
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1 tsp vanilla extract
For the Lemon Glaze:
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1 cup (120 g) powdered sugar
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2–3 tbsp fresh lemon juice
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Optional: extra lemon zest for garnish
Prep & Bake Time
| Task | Time |
|---|---|
| Prep time | 15 minutes |
| Baking time | 50–55 minutes |
| Cooling + glazing | 20 minutes |
| Total time | ~1 hour 30 mins |
Instructions
Step 1: Prep Your Pan and Oven
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Preheat your oven to 350°F (175°C).
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Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt.
Step 3: Whisk the Wet Ingredients
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In a large bowl, whisk the sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth and well combined.
Step 4: Combine
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Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain — don’t overmix.
Step 5: Bake
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Pour the batter into the prepared loaf pan.
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Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Glaze
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Whisk together the powdered sugar and lemon juice to form a smooth glaze.
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Drizzle over the loaf once it has cooled for at least 15–20 minutes.
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Optionally, sprinkle with more lemon zest.
Nutritional Info (Per Slice, based on 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Fat | 12–14 g |
| Carbohydrates | ~35 g |
| Sugar | ~20 g |
| Protein | ~4 g |
Nutrition varies slightly based on ingredients used.
Tips for Success
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Use fresh lemons: Bottled juice lacks the bright flavor and natural oils found in fresh zest.
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Don’t overmix: Overmixing the batter can lead to a dense loaf. Stir just until combined.
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Let it cool before glazing: Glazing a hot loaf can melt the sugar and make it run too thin.
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Make it extra moist: Add 1 tbsp of milk or lemon syrup to the glaze for a softer crust.
Variations
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Lemon Blueberry Loaf: Fold 1 cup of fresh or frozen blueberries into the batter.
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Gluten-Free: Use a 1:1 gluten-free baking flour and reduce baking time slightly.
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Lemon Poppy Seed: Stir 1 tbsp poppy seeds into the dry ingredients for extra texture.
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Double Glaze: Apply one layer while the loaf is slightly warm, and a second once fully cooled for extra shine and sweetness.
Serving Suggestions
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Pair a slice with iced tea or a hot cup of Earl Grey.
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Top with a dollop of whipped cream or a scoop of lemon sorbet for dessert.
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Toast lightly and spread with lemon curd or butter for a morning treat.
Final Thoughts
This Luscious Lemon Loaf Cake is bright, moist, and irresistibly tender — everything you want in a lemon dessert. Whether you make it for a brunch, a spring picnic, or a rainy-day pick-me-up, it’s a treat that never disappoints.