Lemon Loaf Cake. I can’t tell you how many times I’ve bought one from the coffee shop—expecting a soft, sunny slice—just to bite into something dry as yesterday’s news.
That’s exactly why I started baking my own at home. And wow, the difference is ridiculous. In fact, I got inspired after seeing a similar homemade loaf over at my favorite easy dessert blog (you can find more sweet baking ideas right here at classic pound cake recipe – such a goldmine).
Anyway. If you’ve ever dreamed of a deliciously moist lemon loaf cake that actually stays soft for days, this recipe’s for you. You’re gonna want to make it again…trust me.
Lemon Loaf Cake
Let me just say it (probably too loudly)—homemade Lemon Loaf Cake is straight-up superior to anything wrapped in plastic at the store. Like, you take one bite and wonder if you’ve stepped into some secret five-star bakery. There’s something about the fresh squeeze of lemon, you know? It hits your taste buds with this zingy, sweet-tart punch that’s just… happy.
Wait—do you ever wake up craving something bright? I do. And this loaf is my mood-booster, especially on a gray day. I’ve played around with the recipe so many times (seriously, my poor family), and this version just refuses to dry out. The crumb is soft, a little dense, honestly tough to stop eating.
The other thing: it actually tastes like real lemon. Not that weird fake stuff. The zest is magic, and you’ll notice people’s faces light up when they realize it’s not just “yellow cake.” Smells good too. Like spring. Like you want to stick your face in the pan (okay, maybe not literally). The best part? You probably have all this stuff in your kitchen right now.
Ingredients
Alright. Let’s talk about what you’ll need. Heads up: there’s nothing weird or fancy hiding here.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (don’t skip)
- ½ cup Greek yogurt or sour cream (full fat, please)
- 1 cup sugar (granulated)
- 3 large eggs
- Zest of 2 lemons (grate it fresh, not optional)
- ¼ cup lemon juice (about 2 lemons, freshly squeezed)
- ½ cup vegetable oil (gets it super moist)
- 1 teaspoon vanilla extract
Optional, but I always say yes: powdered sugar + more lemon juice for a quick glaze.
Trust me, all these Lemon Loaf Cake ingredients come together so simply. Don’t overthink it.
How to Make It So Good You’ll Want to Bake Again
Confession: I used to dread making loaf cakes. Too many steps, maybe? But this one changed my weekends, I promise.
Just whisk together your dry stuff (flour, baking powder, salt) in a bowl. In another bowl, mix the yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla. Yeah, it’ll look a little odd. But that’s right! Then, dump the dry into the wet. Stir ‘til just combined. Don’t overdo it, or… dense city.
Pour into a greased loaf pan. Bake at 350°F for about 40-50 minutes—kitchen will smell heavenly at this point. Poke with a toothpick. If it comes out mostly clean, call it done. Cool as long as you can stand to wait.
Now, whisk up that lemon-powdered sugar glaze. Drizzle it over once the loaf is cool. (Or right away if you’re impatient like me. The icing seeps in and it’s even better.) That’s it.
People hound me for this one. Even my aunt, who bakes nothing but boxed brownies, managed to pull it off. I’m telling you, it’s basically full-proof.
This Lemon Loaf Cake is my go-to! Friends think I’m hiding a secret bakery in my house. It’s zesty, soft, and just the right amount of sweet. – Emily B.
Serving Tips (Make It Pop)
- Serve slices slightly warm, with coffee or tea. Mind-blowing.
- Add a scoop of vanilla ice cream if you’re feeling wild—trust me, do it.
- Toast leftover slices for breakfast, then add butter. Sweet, buttery, zesty heaven.
- Freeze slices for a grab-and-go snack that holds up perfectly.
Who knew leftovers disappear faster when you call it “breakfast cake”?
Little Bits You’ll Want to Know
I’ve made this Lemon Loaf Cake for baby showers, Sunday brunch, random “happy Friday” treats… It always delivers. Once, I doubled the recipe for a party, and folks were actually sneaking slices into napkins. That good.
It keeps well, too. Wrap it up tight and it’ll stay soft and moist (yep, that word) for a few days. Don’t stick it in the fridge unless you absolutely have to—it’ll dry out some. If you ever have the patience, let the flavors mingle a day before you dig in. The lemon really gets punchy then.
Okay, so there’s my spiel. This isn’t just a “lemon cake recipe.” It’s the one that made me ditch the coffee shop for good. Bake it once, and you’ll totally get what I mean.
Lemon Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and zesty lemon loaf cake that stays soft for days, making it a perfect treat for any occasion.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup Greek yogurt or sour cream (full fat)
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- ¼ cup lemon juice (freshly squeezed)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: powdered sugar + more lemon juice for glaze
Instructions
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, mix yogurt, sugar, eggs, lemon zest, lemon juice, oil, and vanilla until combined.
- Pour the dry ingredients into the wet ingredients, stirring until just combined.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 40-50 minutes, or until a toothpick comes out mostly clean.
- Let cool, then drizzle with the optional lemon-powdered sugar glaze.
Notes
For best results, let the flavors mingle a day before serving. It keeps well as long as it’s wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
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