Lemon Loaf Cake | Easy Lemon Loaf Cake Recipe

This Easy Lemon Loaf Cake is soft, moist, and bursting with fresh lemon flavor. Topped with a simple lemon glaze, this loaf is perfect for breakfast, a snack, or dessert. With just a few simple ingredients, you can bake a delicious, bakery-style lemon loaf right at home.

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 50–55 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 8–10 slices

Ingredients
For the Lemon Loaf Cake:

  • All-Purpose Flour: 2 cups (250 g)
  • Baking Powder: 2 tsp
  • Salt: ½ tsp
  • Sugar: 1 cup (200 g)
  • Unsalted Butter: ½ cup (113 g), softened
  • Eggs: 3 large
  • Lemon Zest: Zest of 2 lemons
  • Lemon Juice: ¼ cup (60 ml)
  • Milk: ½ cup (120 ml)
  • Vanilla Extract: 1 tsp

For the Lemon Glaze:

  • Powdered Sugar: 1 cup (120 g)
  • Lemon Juice: 2–3 tbsp (adjust for desired consistency)
  • Lemon Zest: Optional, for extra flavor

Directions
Prepare the Lemon Loaf Cake

  • Preheat the oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry ingredients, alternating with milk, and mix until just combined. Do not overmix.

Bake the Cake

  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Lemon Glaze

  • In a small bowl, whisk together powdered sugar and lemon juice until smooth.
  • Adjust the consistency by adding more lemon juice if needed.

Glaze and Serve

  • Once the cake is completely cool, drizzle the lemon glaze over the top.
  • Let the glaze set for 10–15 minutes before slicing.

Serving Suggestions

  • Serve with a cup of tea or coffee for a delightful afternoon treat.
  • Pair with fresh berries and whipped cream for an elegant dessert.
  • Toast slices lightly and spread with butter for a warm, comforting snack.
  • Serve alongside vanilla ice cream for a refreshing summer dessert.

Cooking Tips

  • Use fresh lemon juice for the best flavor. Bottled lemon juice can taste artificial.
  • Do not overmix the batter; it may result in a dense cake.
  • If the top browns too quickly while baking, loosely cover with foil during the last 15 minutes.
  • For an extra moist loaf, poke small holes in the cake and brush it with additional lemon juice before glazing.
  • Store leftovers in an airtight container to retain freshness.

Nutritional Benefits

  • Lemon: Rich in vitamin C and antioxidants.
  • Eggs: Provide protein and essential nutrients.
  • Milk: A good source of calcium and vitamins.

Dietary Information

  • Can be made dairy-free by using plant-based milk and butter alternatives.
  • Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Nutritional Facts (Per Slice, Approx.):

  • Calories: 280 kcal
  • Protein: 4g
  • Carbohydrates: 40g
  • Fat: 12g
  • Fiber: 1g

Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.

Why You’ll Love This Recipe

  • Bright, fresh lemon flavor with a soft, tender crumb.
  • Simple ingredients and easy steps make it beginner-friendly.
  • Perfect for any time of day – breakfast, snack, or dessert.
  • Stays moist and flavorful for days.
  • The lemon glaze adds the perfect finishing touch.

Conclusion
This Easy Lemon Loaf Cake is a must-try for lemon lovers! It’s moist, flavorful, and incredibly easy to make. Whether you enjoy it plain, glazed, or with a cup of tea, this cake will quickly become a household favorite. Bake a loaf today and enjoy its fresh citrusy goodness!

Frequently Asked Questions

  • Can I use lemon extract instead of fresh lemon juice? Yes, but fresh lemon juice provides the best flavor. Use ½ tsp lemon extract per 1 tbsp of juice.
  • Can I add poppy seeds to this recipe? Absolutely! Add 1–2 tbsp of poppy seeds for a Lemon Poppy Seed Loaf variation.
  • What can I use instead of butter? Swap with an equal amount of vegetable oil or coconut oil for a slightly different texture.
  • Can I make this recipe into muffins? Yes! Bake in a muffin tin at 175°C (350°F) for 18–22 minutes.
  • How do I make this loaf extra moist? Brush the warm cake with lemon syrup (equal parts lemon juice and sugar heated together) before glazing.
  • Can I use a different citrus fruit? Yes! Try orange or lime for a unique twist.
  • How do I know when my cake is done? Insert a toothpick into the center; if it comes out clean, the cake is ready.
  • Can I double the recipe? Yes! Use two loaf pans or a bundt pan and adjust baking time as needed.
  • Why did my cake sink in the middle? Overmixing or underbaking can cause sinking. Ensure your oven temperature is accurate.
  • Can I use powdered sugar instead of granulated sugar in the batter? No, powdered sugar is too fine and will affect the cake’s texture.