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Lemon Loaf Cake: Soft, Moist and Zesty Homemade Recipe

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Lemon loaf cake is a soft, moist, and zesty dessert made with fresh lemon juice and zest, finished with a sweet and tangy glaze for a bakery-style treat.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8-10 slices) 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk or Greek yogurt
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup powdered sugar (for glaze)
  • 2 to 3 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in milk or yogurt, lemon juice, lemon zest, and vanilla extract.
  6. Gradually mix dry ingredients into wet ingredients until just combined.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool completely before removing from the pan.
  10. Prepare glaze by mixing powdered sugar with lemon juice, then drizzle over the cooled cake.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Avoid overmixing to keep the cake soft and tender.
  • Add poppy seeds for extra texture and flavor.
  • Do not overbake to prevent dryness.
  • Store in an airtight container for up to 3 days at room temperature.
  • Freeze for up to 3 months for longer storage.

Nutrition

Find it online: https://recipeshots.com/lemon-loaf-cake/