Moist Lemon Loaf Cake Recipe with Zesty Glaze – Easy & Delicious Bake

When life gives you lemons, make Lemon Loaf Cake. This classic dessert has stood the test of time, winning over hearts and taste buds with its bright citrus flavor, tender crumb, and irresistible lemon glaze. Whether you’re looking for a show-stopping bake to serve at brunch, a sweet ending to dinner, or a midday treat with tea or coffee, this lemon loaf delivers every time.

But this isn’t just any lemon loaf. This is the kind of moist, zesty cake that fills your kitchen with a fresh citrus aroma as it bakes. It’s soft yet sturdy, delicately sweet with a tart kick from the lemon, and draped in a glossy glaze that makes each bite more addictive than the last.

In this ultimate guide, we’re diving deep into what makes a perfect Lemon Loaf Cake, starting with the science behind the ingredients, tips for mastering the texture, creative variations, troubleshooting, and of course, step-by-step instructions with pro baker secrets along the way.

What is Lemon Loaf Cake?

Lemon Loaf Cake is a dense-yet-moist pound-cake-style dessert flavored with lemon juice, lemon zest, and often topped with a lemon glaze. Unlike sponge cakes or layer cakes, loaf cakes are typically baked in a single rectangular pan and sliced like bread. This cake is designed for bold citrus flavor and tender texture, without the need for elaborate decorations.

Why Lemon Loaf Cake is a Must-Bake Treat

• Flavor-packed: Every bite bursts with fresh lemon flavor thanks to both zest and juice.
• Versatile: Perfect for brunch, dessert, or a sweet snack.
• Simple Ingredients: No fancy tools or hard-to-find ingredients needed.
• Perfect Texture: Soft, moist, and never dry.

This lemon loaf cake balances the zing of lemon with just the right sweetness, making it ideal for lemon lovers.

Ingredients Breakdown (And Why They Matter)

Each ingredient in this lemon loaf cake recipe plays a role in flavor, texture, or structure:

Flour (1 1/2 cups all-purpose)

Gives the cake its structure. Using all-purpose flour keeps the loaf tender but strong enough to hold its shape.

Baking Powder (1 tsp)

This leavening agent helps the loaf rise, giving it a beautiful dome and airy interior.

Salt (1/2 tsp)

Enhances flavor and balances the sweetness.

Unsalted Butter (1/2 cup, softened)

Adds richness and moisture. Creaming the butter with sugar also incorporates air for lightness.

Granulated Sugar (1 cup)

Sweetens the loaf and contributes to the golden crust.

Eggs (2 large)

Bind the ingredients together and add richness and structure.

Sour Cream (1/3 cup)

This is the secret to a super moist loaf with a slight tang that pairs perfectly with lemon.

Milk (1/4 cup)

Loosens the batter slightly for a better pour and contributes to a tender texture.

Lemon Zest (2 tbsp)

Adds intense lemon aroma and flavor without additional moisture.

Fresh Lemon Juice (1/4 cup)

The key acid that brings the signature zing and reacts with the baking powder.

Vanilla Extract (1 tsp)

Adds warmth and complexity to balance the citrus.

For the Glaze:

• Powdered Sugar (1 cup)
• Fresh Lemon Juice (2–3 tbsp)

Creates a tart-sweet finish that soaks into the loaf and forms a gorgeous crust on top.

Step-by-Step Instructions (With Pro Tips)

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Pro Tip: Use parchment to ensure clean edges and prevent sticking.

Step 2: In a medium bowl, whisk together flour, baking powder, and salt.

Step 3: In a large bowl, cream together butter and sugar until light and fluffy. This takes about 3-4 minutes with a hand or stand mixer.

Pro Tip: Creaming introduces air, which helps the loaf rise beautifully.

Step 4: Beat in eggs one at a time. Then add sour cream, milk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

Step 5: Gradually mix the dry ingredients into the wet ingredients. Do not overmix—just until combined.

Step 6: Pour the batter into your prepared loaf pan. Smooth the top.

Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Tent with foil halfway if the top browns too quickly.

Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 9: In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Step 10: Allow the glaze to set fully before slicing and serving.

Pro Tips to Make the Best Lemon Loaf Cake

• Use room temperature ingredients. They mix better and create a smoother batter.
• Zest lemons before juicing. It’s hard to zest after.
• Do not overmix. Overworking the batter leads to dense cake.
• Test early. Start checking for doneness at 50 minutes.
• Double the glaze. If you love extra lemony goodness, pour on a second layer.

Creative Variations to Try

• Blueberry Lemon Loaf: Fold 1 cup of fresh or frozen blueberries into the batter.
• Poppy Seed Lemon Loaf: Add 1 tbsp poppy seeds for texture and a nutty twist.
• Lemon Coconut Loaf: Replace milk with coconut milk and sprinkle shredded coconut on top.
• Lemon Almond Loaf: Add 1/2 tsp almond extract and slivered almonds for crunch.

Common Mistakes and How to Fix Them

• Loaf is dry: You may have overbaked it. Always test early and don’t skip the sour cream.
• Loaf didn’t rise: Check your baking powder’s expiration date and don’t overmix.
• Sunken middle: Often from underbaking or opening the oven door too early.
• Glaze soaks through completely: Let the loaf cool before drizzling.

Storing and Freezing Lemon Loaf Cake

• At Room Temperature: Store in an airtight container for 3–4 days.
• In the Fridge: Keeps for up to 1 week, but allow to come to room temp before serving.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.

FAQs About Lemon Loaf Cake

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for the best flavor, but in a pinch, bottled can work—just adjust sweetness to taste.

Q: What if I don’t have sour cream?
A: You can substitute with Greek yogurt or buttermilk in equal amounts.

Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum.

Q: Why is my loaf dense and heavy?
A: Overmixing or using cold ingredients can lead to a dense texture.

Q: How can I enhance the lemon flavor even more?
A: Try adding lemon extract or brushing the loaf with lemon syrup before glazing.

Conclusion

This Lemon Loaf Cake recipe is the only one you need in your baking arsenal. With its vibrant citrus flavor, moist crumb, and easy-to-follow instructions, it’s the ultimate loaf for lemon lovers. The simple ingredients come together in the most magical way, delivering a comforting, flavorful dessert that’s as perfect for a family gathering as it is for an indulgent personal treat. By following the tips, mastering the technique, and maybe even putting your own twist on it, you’ll find yourself baking this lemon loaf cake again and again. So grab those lemons and let your kitchen smell like sunshine!

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