Table of Contents
Table of Contents
There’s just something magical about the smell of lemon loaf cake baking in the oven. It’s comforting, bright, and nostalgic all at once. This lemon loaf cake recipe is one of those sweet treats that makes any day feel a little more special—whether it’s for a Sunday brunch, an afternoon pick-me-up, or a cozy dessert after dinner. I created this version after trying dozens of variations, all in pursuit of a soft, moist crumb bursting with fresh lemon flavor. And let me tell you—this one nails it. Whether you’re a seasoned baker or just getting started, you’re going to love how easy and foolproof it is.
Looking for inspiration? Try our delicious lemon cake mix cookies recipe to satisfy every citrus craving.
Why You’ll Love This Lemon Loaf Cake
- Bursting with Real Lemon Flavor: This cake is made with fresh lemon juice and zest for the ultimate tangy kick.
- Perfectly Moist and Soft Texture: Thanks to the perfect balance of wet and dry ingredients, each slice is incredibly tender and never dry.
- Simple, One-Bowl Preparation: No need for complicated steps—just mix, pour, and bake.
Recipe Snapshot at a Glance
| Feature | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Yield | 1 standard loaf (10 slices) |
| Skill Level | Easy |
| Main Flavors | Lemon, vanilla |
| Best Served | Chilled or room temperature |
Ingredients for Lemon Loaf Cake
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup sour cream (or Greek yogurt)
- ½ cup vegetable oil
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
How to Make Lemon Loaf Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk the eggs, sugar, oil, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Step 3: Mix Dry Ingredients Separately
In another bowl, combine flour, baking soda, baking powder, and salt. Stir gently with a fork or whisk.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—don’t overmix.
Step 5: Bake to Perfection
Pour batter into the prepared pan. Bake for 50–55 minutes or until a toothpick comes out clean from the center. Let it cool completely before adding glaze.
Step 6 (Optional): Glaze
Once fully cooled, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the loaf and let it set before slicing.
Check out our comforting pancake sausage casserole for a savory brunch companion.
Pro Tips for a Perfect Lemon Loaf
- Don’t Overmix: Overmixing the batter can lead to a dense, chewy loaf. Mix just until ingredients are incorporated.
- Use Room-Temperature Ingredients: Room temp eggs and sour cream blend better and give the loaf an even texture.
- Glaze While Warm: For extra absorption and flavor, pour glaze while the loaf is still slightly warm.
Flavor Variations to Try
- Blueberry Lemon Loaf: Fold 1 cup of fresh or frozen blueberries into the batter before baking.
- Coconut Lemon Loaf: Add ½ cup shredded coconut for a tropical twist.
- Almond Lemon Loaf: Almond Lemon Loaf
Serving Suggestions
- Coffee Break Companion: Serve with hot coffee or a cold glass of iced tea for the perfect afternoon pick-me-up.
- Dressed-Up Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream for an elegant touch.
- Sweet Breakfast: Pairs wonderfully with fruit and yogurt for a bright start to your day.
Discover great ideas like this sweet strawberry cake for more fruity treats.
Make-Ahead & Storage
- Make-Ahead Tips: You can bake the loaf a day ahead; it actually tastes better the next day as the flavors meld.
- How to Store: Wrap the loaf tightly in plastic wrap and store at room temp for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months. - Freezing Instructions: To freeze, wrap in plastic then foil. Thaw overnight in the fridge and warm slightly before serving.
FAQs About Lemon Loaf Cake
How long does lemon loaf stay fresh?
Your lemon loaf cake will stay fresh for up to 3 days at room temperature when tightly wrapped in plastic or stored in an airtight container. For longer storage, refrigerate it for up to 7 days, or freeze it for up to 3 months. If freezing, wrap the loaf in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy it again, simply thaw it overnight in the fridge or for a few hours at room temperature.
What pairs well with lemon loaf?
Lemon loaf is incredibly versatile and pairs beautifully with both beverages and toppings. Try it with:
Hot drinks: Coffee, espresso, black or green tea
Cold beverages: Iced tea, lemonade, or even a chilled sparkling wine
Toppings: Whipped cream, fresh berries, yogurt, or a drizzle of berry compote
For a full brunch experience, you can even serve it alongside eggs and savory dishes.
How to know when lemon loaf is done?
The best way to check if your lemon loaf cake is fully baked is with the toothpick test. Insert a toothpick into the center of the loaf—if it comes out clean or with only a few moist crumbs, it’s done. Additionally, the loaf should:
✔ Have a golden brown top
✔ Spring back lightly when touched
✔ Slightly pull away from the edges of the pan
Avoid opening the oven too early—doing so can cause the loaf to sink in the middle.
Why is my lemon loaf too dense?
A dense lemon loaf can be caused by several factors:
✔ Overmixing the batter, which overdevelops the gluten
✔ Using cold ingredients (like eggs or sour cream), which affects texture
✔ Incorrect flour measurement, leading to a heavy batter
✔ Expired leavening agents like baking powder or baking soda
To fix this, always spoon and level your flour, use fresh leavening, and mix just until the batter is combined.
Final Thoughts
This lemon loaf cake delivers that perfect balance of tangy and sweet, soft and dense, indulgent yet light. It’s a must-try for any citrus lover and ideal for every season. Whether you’re baking it for yourself, your family, or a special occasion, it’s bound to become a staple in your kitchen. Ready to level up your lemon game? You’ve got everything you need now.
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Lemon Loaf Cake Recipe
Ingredients
For the Lemon Loaf Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup sour cream (or plain Greek yogurt)
- ½ cup vegetable oil
- 1 tbsp lemon zest (zest of 1 large lemon)
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
Step 1: Prep the Oven and Pan
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, sugar, oil, sour cream, lemon juice, lemon zest, and vanilla extract until smooth and fully combined.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt until well mixed.
Step 4: Combine Both Mixtures
- Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Step 5: Bake
- Pour the batter into the prepared loaf pan. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6 (Optional): Glaze
- Once fully cooled, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the loaf and let it set before slicing.
Notes
- Do not overmix the batter to avoid a dense loaf.
- Sour cream keeps the loaf super moist, but plain Greek yogurt can be substituted.
- Store at room temp for 3 days or refrigerate for up to 1 week. Freezes well for up to 3 months.
