Lemon Loaf Cake is a bright, buttery, and moist pound cake infused with fresh lemon flavor and finished with a tangy lemon glaze. It’s the perfect balance of sweet and tart, making it an ideal treat for spring, summer, or anytime you’re craving something citrusy and refreshing. Whether served with tea or enjoyed as dessert, this loaf is guaranteed to brighten your day.

Why You’ll Love This Recipe

This lemon loaf is soft, tender, and full of zesty flavor in every bite. It’s easy to make with simple pantry ingredients and requires no special equipment. The lemon glaze seeps into the warm cake, giving it a beautiful shine and extra burst of citrus. It’s perfect for brunches, bake sales, afternoon snacks, or a sweet treat after dinner.

ingredients

Lemon Loaf Cake Recipe 10 Lemon Loaf Cake is a bright, buttery, and moist pound cake infused with fresh lemon flavor and finished with a tangy lemon glaze. It’s the perfect balance of sweet and tart, making it an ideal treat for spring, summer, or anytime you’re craving something citrusy and refreshing. Whether served with tea or enjoyed as dessert, this loaf is guaranteed to brighten your day.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Fresh lemon juice
Lemon zest
Milk or buttermilk
Vanilla extract

For the lemon glaze

Powdered sugar
Fresh lemon juice
Lemon zest (optional, for extra zing)

directions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla.
Gradually mix in the dry ingredients, alternating with milk, until just combined. Do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Let set before slicing.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Lemon poppy seed loaf: Stir in 1 tablespoon of poppy seeds before baking.
Lemon blueberry loaf: Fold in 1 cup of fresh or frozen blueberries to the batter.
Extra moist: Replace half of the butter with Greek yogurt or sour cream.
Double glaze: Poke holes in the warm cake and pour half the glaze over before cooling, then top with the rest.
Gluten-free: Use a 1:1 gluten-free baking flour blend.

storage/reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Microwave slices for 10–15 seconds to refresh the texture.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest only the yellow part of the peel, avoiding the bitter white pith.

Can I use cake flour instead of all-purpose flour?

Yes, for a softer crumb. Use 1 cup + 2 tablespoons of cake flour for every cup of all-purpose.

How do I prevent the cake from sinking?

Avoid overmixing, ensure your baking powder is fresh, and don’t open the oven door while baking.

Why is my cake dry?

It may be overbaked—check for doneness at 45 minutes and remove as soon as a toothpick comes out clean.

Can I make this recipe into muffins?

Yes! Bake in muffin tins at 350°F for 18–22 minutes.

Is this loaf cake sweet or tart?

It’s sweet with a balanced lemony zing, especially from the glaze.

Can I skip the glaze?

Yes, but the glaze enhances the lemon flavor and keeps the cake moist.

How do I keep the loaf from sticking to the pan?

Grease the pan well and use parchment paper for easy removal.

Can I add a lemon syrup soak?

Yes—combine lemon juice and sugar, and brush it over the warm loaf before glazing for added moisture.

Conclusion

Lemon Loaf Cake is a simple yet elegant treat that delivers bright citrus flavor and buttery richness in every bite. Perfect for brunch, dessert, or gifting, this moist and zesty cake is always a crowd-pleaser. Whether glazed or served plain, it’s a refreshing way to enjoy the timeless taste of lemon in a classic loaf form.

Lemon Loaf Cake Recipe