Simple Glazed Lemon Loaf Cake
This easy lemon loaf cake is packed with fresh lemon flavor, has a super moist crumb, and is topped with a tangy lemon glaze. A simple, bakery-style treat perfect for lemon lovers!
My Go-To Lemon Loaf Cake Recipe 🍋
Lemon is my absolute favorite dessert flavor—hands down. If it’s tart, sweet, and citrusy, I’m in. I can’t get enough, whether it’s Lemon Cheesecake, Lemon Crinkle Cookies, Lemon Bars, or a tall glass of Frosted Lemonade. And this zesty lemon loaf cake? It might just be my all-time favorite.
This easy lemon loaf cake has the perfect balance of bright lemon flavor and sweet vanilla. It’s super moist (thanks to the addition of sour cream and olive oil), has a fluffy, tender crumb, and finishes off with a creamy lemon glaze that soaks into the warm cake like a dream. It’s everything lemon lovers dream about, all in a simple loaf pan.
Why You’ll Love This Lemon Loaf Cake
Key Ingredients for the Best Lemon Loaf Cake
Here’s what you’ll need for this easy lemon loaf cake recipe:
- All-purpose flour: The structure of the cake. Spoon and level into your measuring cup for best results.
- Baking powder & baking soda: Helps achieve that perfect rise and soft crumb.
- Unsalted butter: Use room-temperature butter for easier mixing.
- Granulated sugar: Adds sweetness and helps create moist crumbs.
- Eggs: Make sure they’re at room temperature for smooth mixing.
- Lemon extract + fresh lemon juice + zest: The lemon trifecta. For maximum flavor, use large lemons and a citrus zester.
- Vanilla extract: Rounds out the lemon and enhances the overall flavor.
- Sour cream or plain yogurt: Adds richness and moisture. This is key for that moist lemon cake texture.
- Olive oil: A touch of vegetable oil or olive oil helps keep the cake moist longer.
Pro Tip: Don’t skip the lemon zest. It’s where most of the bright lemon flavor lives!
How to Make Lemon Loaf Cake (Step-by-Step)
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch metal pan or glass loaf pan. You can also line the prepared loaf pan with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and electric mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy—about 2-3 minutes. Scrape down the bottom of the bowl.
Add eggs one at a time, mixing well after each addition. Then, add the vanilla extract and lemon extract.
4. Combine Wet and Dry
With the mixer on low, alternate adding the dry ingredients with the sour cream, olive oil, and fresh lemon juice. Start and end with the dry ingredients. Mix just until the cake batter comes together. It will be a thick batter—that’s okay!
5. Pour and Bake
Pour the batter into the prepared pan and smooth the top.
Pro Tip: For a beautifully domed top, pipe a thin line of softened butter down the center of the cake batter before baking. As the cake rises, it will split perfectly down the middle for that signature bakery look.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Pro Tip: Every oven bakes a little differently. Start checking around the 50-minute mark to avoid overbaking.
6. Cool the Cake
Let the cake cool in the loaf tin for 10-15 minutes. Then, carefully remove it and let it finish cooling on a wire rack.
Make the Easy Lemon Glaze
This lemon glaze is simple, tangy, and the perfect finishing touch for your loaf cake.
Ingredients:
- 1 cup powdered sugar
- 2 tablespoons melted unsalted butter
- 2 tablespoons fresh lemon juice
- Lemon zest
Whisk everything together until smooth. If it’s too thick, thin it with warm water a little at a time. If it’s too thin, add more powdered sugar.
Example: A thicker glaze can be spread like frosting for bakery-style lemon pound cake. A thinner glaze works best for that Starbucks lemon loaf drizzle look.
Once the cake is completely cool, drizzle the glaze over the top and garnish with lemon zest. Let it set before slicing.
Lemon Syrup Soak
Want to take it up a notch? Try a lemon syrup soak before glazing. It locks in moisture and amps up that fresh lemon flavor.
Lemon Syrup Recipe: Combine ¼ cup fresh lemon juice and ¼ cup granulated sugar in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly. Brush the warm syrup over the cake while it’s still warm from the oven, then let it fully cool before adding the glaze.
Storing & Serving Tips
- Wrap leftover cake in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the loaf (unglazed) tightly wrapped in foil and plastic wrap. Thaw and glaze before serving.
- This makes a fantastic breakfast treat, afternoon snack, or dessert with coffee.
Pro Tip: Warm cake slightly before serving for that fresh-baked taste!
Variations to Try Next Time
- Add poppy seeds for a lemon poppy seed loaf
- Stir in fresh blueberries for a spring twist
- Swap yogurt for heavy cream for an extra-rich version
- Try a lemon soak (lemon syrup brushed on warm cake) before glazing
Troubleshooting: Common Lemon Loaf Issues
- Why did my cake sink? Probably underbaked or too much liquid. Check your baking time and use a measuring cup.
- Why is my loaf gummy? Overmixing or not enough dry ingredients. Mix until just combined.
- Glaze won’t set? Too thin! Add more powdered sugar and let it sit uncovered.
FAQ’s
Can I use bottled lemon juice instead of fresh?
Fresh is best for lemon flavor, but bottled can work in a pinch—just avoid anything with preservatives.
How do I store lemon loaf cake to keep it moist?
Wrap tightly in plastic wrap or use an airtight container. You can also refrigerate, but bring it to room temperature before serving.
Can I make this recipe dairy-free?
Yes! Use plant-based butter and dairy-free yogurt, skip the glaze, or use a simple lemon drizzle made with water and powdered sugar.
Bursting with Bright Lemon Flavor
This moist lemon loaf cake is one of those favorite recipes you’ll come back to time and time again. It’s quick to whip up, packed with fresh lemon zest, and hits that perfect sweet-tart balance. Whether you’re baking for brunch, a weekday treat, or just because, it’s a go-to lemon loaf recipe you’ll want to save forever.
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Simple Glazed Lemon Loaf Cake
Equipment
Ingredients
Lemon Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp lemon extract
- ½ cup sour cream or plain yogurt
- fresh lemon juice about 1 lemon
- 2 tbsp olive oil
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp unsalted butter melted
- 2 tbsp lemon juice freshly squeezed
- lemon zest from 1 lemon
Instructions
Make the Lemon Cake
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch metal pan or glass loaf pan. You can also line the prepared loaf pan with parchment paper for easy removal.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and electric mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy—about 2-3 minutes. Scrape down the bottom of the bowl.Add eggs one at a time, mixing well after each addition. Then, add the vanilla extract and lemon extract.
- Combine Wet and Dry: With the mixer on low, alternate adding the dry ingredients with the sour cream, olive oil, and fresh lemon juice. Start and end with the dry ingredients. Mix just until the cake batter comes together. It will be a thick batter—that’s okay!
- Pour and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool the Cake: Let the cake cool in the loaf tin for 10-15 minutes. Then, carefully remove it and let it finish cooling on a wire rack.
Make the Lemon Glaze
- Whisk all glaze ingredients together until smooth. If it’s too thick, thin it with warm water a little at a time. If it’s too thin, add more powdered sugar.
- Once the cake is completely cool, drizzle the glaze over the top and garnish with lemon zest. Let it set before slicing.
