Lemon Loaf Cake

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My Lemon Loaf Cake is a citrus lover’s dream! Bright, fluffy, and drizzled with a sweet lemon glaze. It’s a bakery-style loaf cake that is easy to make at home!

I can’t help but smile whenever I bake this lemon loaf cake! It is soft, moist, and packed with fresh lemony goodness. The tangy-sweet glaze on top is the perfect finishing touch, making every bite taste like pure sunshine.

I love how simple it is to make, yet it always feels like a special treat. One slice is never enough. I always find myself going back for more!

Why I love this recipe

I’m a sucker for anything lemon and this Lemon Loaf Cake is one I keep coming back to because it’s just so darn good. It’s soft, buttery, and bursting with bright, zesty flavor. The glaze is what makes it truly irresistible. It melts into the cake just enough to keep it extra moist and delicious.

Love lemon goodness? Try my lemon glazed lemon bars and lemon poke cake.

Ingredients

For the cake

• all-purpose flour
• baking powder
• baking soda
• salt
• granulated sugar
• lemon zest
• eggs
• sour cream
• lemon juice
• whole milk
• vegetable oil
• vanilla extract

For the glaze

• powdered sugar
• lemon juice

Step by step

Prepare the cake

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist.
4. Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy.
5. Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-60 minutes until a toothpick comes out clean. Cool in the pan for 20 minutes, then lift it out using the parchment overhang. Let the cake cool completely. on a wire rack.

Make the glaze

1. As the cake cools, whisk powdered sugar and 4 tablespoons of lemon juice in a medium bowl, adding more for a thinner glaze.
2. Once cool, drizzle the glaze over the cake, letting it drip down the sides. Let it set for 30 minutes before slicing. Serve and enjoy!

Variations

There are plenty of ways to make this recipe your own! Add poppy seeds for a little texture, swap vanilla extract for almond extract for a different flavor profile, or fold in fresh berries like blueberries or raspberries for a fruity upgrade.

Storage

For the best freshness, store your lemon loaf cake in an airtight container at room temperature for up to two days.

If you need to keep it longer, pop it in the fridge for up to a week or freeze it for up to three months. Thaw it at room temperature before serving, and it’ll be just as delicious!

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!