This Moist Lemon Loaf Cake is soft, buttery, and bursting with fresh lemon flavor. Topped with a sweet and tangy lemon glaze, this homemade cake has a tender crumb, a beautiful golden crust, and the perfect balance of sweetness and citrus.
It is easy to make with simple pantry ingredients and is perfect for breakfast, afternoon tea, brunch, or dessert. If you love fresh lemon desserts, this delicious lemon loaf will quickly become a favorite!
Why You’ll Love This Lemon Loaf Cake
- Fresh lemon flavor: Lemon zest and juice give the cake a bright citrus taste.
- Moist and tender: Butter, milk, and the right mixing technique create a soft crumb.
- Easy to prepare: No special equipment is required beyond a mixing bowl and loaf pan.
- Sweet lemon glaze: A simple glaze adds extra lemon flavor and a beautiful finish.
- Perfect for any occasion: Serve it with coffee, tea, or as an after-dinner treat.
Ingredients
For the Lemon Cake
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang to make the cake easier to remove.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy.
Step 4: Add the Eggs and Lemon
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Step 5: Combine the Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix just until combined; avoid overmixing to keep the cake tender.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover it with foil during the final part of baking.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10–15 minutes. Carefully lift it out and transfer it to a wire rack to cool completely before glazing.
Step 8: Make the Lemon Glaze
Whisk the powdered sugar with 2 tablespoons of lemon juice until smooth. Add more lemon juice, a little at a time, until the glaze reaches your preferred consistency.
Step 9: Glaze and Serve
Drizzle the lemon glaze over the completely cooled cake. Sprinkle with extra lemon zest if desired. Let the glaze set before slicing and serving.
Tips for the Best Lemon Loaf Cake
- Use fresh lemons for the best flavor.
- Zest the lemons before juicing them.
- Bring the butter, eggs, and milk to room temperature for a smoother batter.
- Do not overmix after adding the flour.
- Check the cake near the end of the baking time, since ovens can vary.
- Let the cake cool completely before adding the glaze so it does not melt away.
Variations
- Extra lemony: Brush the warm cake lightly with a mixture of lemon juice and sugar before glazing.
- Blueberry lemon loaf: Fold 3/4 cup of blueberries into the batter.
- Lemon poppy seed cake: Add 1 tablespoon of poppy seeds.
- Cream cheese glaze: Replace part of the powdered sugar glaze with softened cream cheese for a richer topping.
Frequently Asked Questions
How do I keep lemon loaf cake moist?
Measure the flour accurately, avoid overmixing, and do not overbake. Store the cooled cake in an airtight container.
Can I use bottled lemon juice?
Fresh lemon juice is recommended because it gives the cake a brighter flavor, but bottled juice can work in a pinch.
Can I make this cake ahead of time?
Yes! Bake the cake a day ahead and add the glaze once it has cooled. Store it covered at room temperature if your kitchen is cool.
How should I store lemon loaf cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture.
Can I freeze lemon loaf cake?
Yes. Freeze the unglazed, completely cooled cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then add the glaze.
Lemon Loaf Cake Recipe Card
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Cooling Time: 30–45 minutes
Total Time: About 1 hour 45 minutes
Servings: 8–10 slices
Category: Dessert
Method: Baking
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9 × 5-inch loaf pan.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.
- Alternate adding the dry ingredients and milk, mixing just until combined.
- Pour the batter into the pan and bake for 45–55 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar with lemon juice to make the glaze.
- Drizzle the glaze over the cooled cake, let it set, slice, and serve.
Storage: Keep in an airtight container for up to 3 days at room temperature.
