Lemon Loaf Cake Recipe
A moist, zesty lemon loaf cake made with fresh lemon juice and topped with a sweet glaze. Easy, one-bowl recipe perfect for any occasion.
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 9x5-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.