The Most Moist and Delicious Lemon Loaf Cake Recipe
There’s something about a soft lemon loaf that just hits right. It’s sweet, a little tart, and works for dessert or breakfast. This recipe is simple to make and brings a bright, fresh flavor that’s hard to beat. Pair it with coffee or tea, and it’s perfect any time of day. You can even slice and freeze it for a quick treat later.
This recipe uses sour cream, which adds a light tang that balances the sweet glaze. The lemon loaf is easy to dress up or keep simple, and it works for just about anything — breakfast, dessert, or a quick snack. It’s a solid go-to no matter the occasion.
Prep only takes about 20 minutes, but give the lemon loaf at least an hour to cool before slicing. You can also make it ahead — it keeps in the fridge for up to a week and freezes well for a few months. It’s a low-effort recipe that’s easy to have ready when you need it.
With a few basic ingredients you probably already have, you can make this lemon loaf anytime. It’s quick to throw together and hits the spot when you want something sweet. Here’s how to bake a soft, flavorful lemon cake that’s great any day of the week. One slice and you’ll want to keep this recipe on repeat.
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
