Moist and Delicious Lemon Loaf Cake Recipe
There is no better dessert than a moist lemon-y cake with a delicious lemon glaze that can also double as a breakfast! This lemon loaf cake recipe will brighten up even the gloomiest day!

This recipe contains sour cream which gives it the slightest tang that perfectly offsets the sweet glaze. This loaf cake is so versatile and can work for any course or occassion!

Prep time is only 20 minutes but you will want to let your lemon loaf cake cool for at least an hour before serving – and feel free to make ahead of time if needed, as it will keep well in the refrigerator for about a week and in the freezer for up to three months.

Using ingredients you likely have around your kitchen, you can whip this up any day that ends in “y” to satisfy your sweet tooth! Here’s how to make the most moist and delicious lemon loaf cake…
Moist and Delicious Lemon Loaf Cake Recipe
Course: BreakfastDifficulty: Easy8-10
servings10
minutes55
minutes2
hours30
minutesIngredients
- For the Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
4 large eggs
1 cup sour cream (8 ounces)
½ cup fresh lemon juice
⅓ cup whole milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
- For the Glaze
2 ¾ cups powdered sugar
4 tablespoons fresh lemon juice, or to taste
Directions
- Prepare the Cake
- 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. - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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. - Add the eggs to the lemon-sugar mixture, one at a time, beating well after each
addition until the mixture is light and fluffy. - Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until
well combined. - Gradually add the dry ingredients to the wet ingredients, mixing until just
combined. Be careful not to overmix. - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake
comes out clean. - Allow the cake to cool in the pan for 20 minutes, then use the
parchment paper overhang to lift the cake out of the pan and transfer it to a wire
rack. Let the cake cool completely. - Prepare the Glaze
- While the cake cools, prepare the glaze by whisking together the powdered
sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice
and add more if you prefer a thinner glaze. - Allow the cake to cool in the pan for 20 minutes then another hour on a cooling rack.
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing
it to drip down the sides. Let the glaze set for about 30 minutes before slicing the
cake. - Store the cake in an airtight container at room temperature for up to 2 days, or
refrigerate for up to a week. You can also freeze the cake for up to 3 months.
Notes
- Number of servings will vary depending on how the cake is sliced