This glazed lemon loaf cake is extra moist and full of fresh lemon flavor. Not only is it easy to make, but it’s absolutely delicious!
You might also like Lemon Blueberry Bundt Cake, Chocolate Chunk Banana Bread, and Orange Cranberry Bundt Cake.
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Extra Moist Lemon Loaf Cake
If you’re a fan of lemon desserts, you will absolutely love this easy lemon loaf cake. Made with fresh lemon juice and lemon zest, it is packed with so much lemon flavor. Topped with a sweet lemon glaze, it's the perfect balance of sweet and tangy!
Why You’ll Love This Recipe
This cake can be made from start to finish in an hour or less which is one of the many reasons why it's our go-to lemon loaf recipe. Here are just a few more reasons why this is the best lemon loaf ever!
- Made with fresh lemons, this glazed lemon loaf cake recipe is perfect for lemon lovers
- This cake is ideal for summer gatherings like picnics and parties
- Loaf cakes are simple and quick, and this one doesn't compromise on flavor
- You can enjoy a slice for breakfast, brunch, or dessert
- The tangy citrus flavor brings a burst of freshness to each bite
Ingredients
All-purpose flour: This classic lemon loaf is made with simple all-purpose flour. The flour adds structure to the cake, giving it a light and tender crumb.
Baking powder: In this recipe, the baking powder helps the cake to rise, and gives it a light and fluffy texture.
Salt: Adding salt to this sweet and fruity cake gives a needed contrast and depth of flavor. This brings out the bright lemon flavor and accentuates the sweetness.
Lemons: This delicious lemon cake is made using fresh lemon juice and fresh lemon zest to kick the lemony flavor in this cake up a notch.
Granulated sugar: The granulated sugar provides the perfect sweetness and flavor, but granulated sugar also contributes to the proper cake texture.
Butter: For added richness in flavor, we like to use salted butter when making this loaf cake, but unsalted butter works too. If you use unsalted butter, add an extra teaspoon of salt to the batter.
Eggs: The eggs provide structure, moisture, and richness to the cake and act as a binder that holds the cake together.
Pure vanilla extract: The vanilla adds a subtle warm vanilla flavor to the cake that pairs well with the sweet lemon flavor.
Sour cream: Sour cream adds even more moisture and richness to the cake. This recipe also incorporates sour cream into the lemon glaze for a hint of creaminess and extra tang.
Buttermilk: The buttermilk adds moisture, tenderness, and flavor to the cake. It also reacts with the baking soda to help the cake rise.
Powdered sugar: The powdered sugar adds sweetness to the lemon syrup and the glaze.
Recipe Variations
Swap out the citrus fruit. One fun way to change up this loaf cake is by swapping the lemon for another citrus fruit like oranges. Switch the lemon juice for orange juice and the lemon zest for orange zest.
Mix in berries. We love mixing berries into the batter like blueberries, cranberries, blackberries, etc.
Make it lemon poppyseed: You can easily turn this loaf cake into a lemon poppyseed cake by folding poppyseeds into the cake batter.
How To Make This Recipe
prepare the ingredients
Before getting started on this super moist lemon cake, bring the cold ingredients to room temperature. Using room temperature ingredients is best for a smooth and even cake batter.
To quickly warm up cold eggs, you can place them in a warm water bath. You can also check out our tips on how to soften butter quickly!
Prepare the fresh lemon zest and juice. Zest the lemons using a citrus zester, then set the zest aside. Then, halve the lemons and extract the juice with a citrus juicer.
Having these ingredients ready ahead of time streamlines the batter-making process.
make the batter
In a large bowl, combine flour, baking powder, and salt. Whisk the dry ingredients together until fully combined and set them aside.
In a separate bowl, beat the softened butter for 3-4 minutes until it's smooth and creamy. We like to use our KitchenAid stand mixer with the paddle attachment, but any electric mixer will work great.
Then, add in the granulated sugar and lemon zest. Cream them into the butter with the mixer on medium-high speed for 2-3 minutes. The mixture should be light and fluffy.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
Next, add the vanilla extract, lemon juice, and sour cream. Mix until the ingredients are fully incorporated. The lemon juice may cause the wet ingredients to separate slightly but it will smooth out once the flour and buttermilk are added.
Finally, use a wooden spoon or spatula to gently mix in the flour mixture in 3 additions, alternating with the buttermilk. Be sure to start and end with the flour mixture. Mix just until all of the ingredients are fully combined.
We recommend mixing with a rubber spatula or wooden spoon in this step to avoid overmixing the batter.
bake and glaze
Preheat the oven to 350°F. Grease and flour a standard loaf pan (either a 9x5 or 8x4 pan works great). You can go a step further and line your pan with parchment paper as well for easy removal after baking.
Pour the cake batter into the prepared loaf pan and bake for 40-45 minutes until the edges of the cake are a light golden brown. To check if the cake is done, insert a toothpick into the center. It should come out with moist crumbs but no liquid batter.
Let the cake cool in the pan for about 15 minutes. In the meantime, prepare the lemon syrup by combining the powdered sugar and lemon juice in a small bowl. Whisk until the consistency is smooth.
Transfer the cake from the pan to a wire rack to finish cooling. While the cake is still warm, use a pastry brush to lightly brush the syrup onto the top and sides of the cake.
To make the lemon glaze, add the powdered sugar, lemon juice, and sour cream to a medium bowl. Whisk until the ingredients are fully combined and the consistency is smooth with no lumps.
You can easily adjust the thickness of your glaze to your preference. If you like a thicker consistency, feel free to add a couple of extra tablespoons of powdered sugar. For a thinner glaze, use 1-2 tablespoons less powdered sugar.
Once the cake is completely cooled, drizzle the glaze over the top of the cake. Garnish your cake with some additional lemon zest or fresh lemon slices for a more elegant look. Slice the cake, serve, and enjoy!
Recipe Tips and Tricks
Use room temperature ingredients. This can significantly impact the texture and consistency of your cake because the warmer ingredients blend more smoothly and evenly. This creates a smoother batter and ensures a more consistent bake.
Use fresh lemons. Although you can definitely make this lemon loaf with bottled lemon juice, fresh lemons provide the best flavor. The fresh lemon zest is also essential for an extra pop of lemon flavor, so don't skip it!
Make homemade buttermilk. If you don't have any buttermilk on hand, it's really simple to make at home. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it thickens slightly.
Don’t overmix your batter. We recommend using a wooden spoon or spatula to mix in the dry ingredients and the buttermilk instead of an electric mixer. This will help minimize the risk of overmixing your batter which can result in a tough and dense cake.
Thoroughly grease and flour the pan. Make sure to grease the loaf pan really well with butter or shortening and then lightly flour it. This will prevent the cake from sticking to the pan and make it easier to remove once it's baked.
Add the lemon syrup while the cake is warm. Once you transfer the cake to the cooling rack, brush on the syrup while the cake is still very warm. This will ensure the syrup is thoroughly absorbed for just the right amount of lemon flavor.
Let the cake cool before glazing. You’ll want to let the cake cool completely before adding the glaze on top. Otherwise, the glaze will melt off the cake.
How To Store Leftovers
This glazed lemon loaf cake can be stored well-covered at room temperature for 3-4 days. It can also be kept in an airtight container in the refrigerator if desired.
For longer storage, the unglazed loaf cake can be stored in the freezer for up to 2 months. Let the cake thaw to room temperature before glazing and serving.
Recipe FAQ’s
Loaf cakes, baked in loaf pans, are more rectangular and tend to be denser compared to traditional cakes. Traditional cakes, baked in different shapes like round or square pans, usually have a lighter, fluffier texture. Both types of cakes come in various flavors and are perfect for different occasions.
Yes. While you can use bottled lemon juice for this lemon loaf cake, we recommend using fresh lemon juice for the best flavor.
Loaf cakes and pound cakes share a similar rectangular shape and are baked in loaf pans. Pound cakes specifically contain equal parts of flour, butter, eggs, and sugar, resulting in a dense texture. While pound cake falls under the category of loaf cakes, not all loaf cakes follow the pound cake recipe.
Lemon glaze is typically made from powdered sugar and fresh lemon juice. It can be drizzled over baked goods such as cakes, muffins, or cookies to add sweetness and a tangy lemon flavor. This lemon glaze recipe also includes sour cream for a bit of extra tang and creaminess.
No, lemon extract isn't a suitable substitute for lemon juice in this lemon loaf cake. Lemon extract is highly concentrated and primarily adds flavor, whereas lemon juice provides flavor, moisture, and acidity that's crucial for the recipe. Using lemon extract alone could affect the texture and taste of the cake, so it's best to stick with fresh lemon juice for best results.
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Recipe
Glazed Lemon Loaf Cake
March 16, 2024Equipment
- Pastry brush
Ingredients
FOR THE CAKE
- 1½ cups all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoon lemon juice
- ¼ cup sour cream room temperature
- ½ cup buttermilk room temperature
FOR THE SYRUP
- 3 tablespoon lemon juice
- 1 tablespoon powdered sugar
FOR THE GLAZE
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
- ½ tablespoon sour cream room temperature
Instructions
FOR THE CAKE
- Preheat the oven to 350°F. Grease and flour a standard loaf pan (see note). Bring cold ingredients to room temperature.
- Zest and extract the juice from 3 lemons. Set the juice and zest aside.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set them aside.
- In a large bowl, beat the softened butter for 3-4 minutes until smooth. Add in the granulated sugar and lemon zest and cream on medium-high speed for 2-3 minutes until it's light and fluffy.
- Beat in the eggs one at a time. Then, mix in the vanilla extract, lemon juice, and sour cream until fully combined. The mixture may start to separate (see note).
- Use a wooden spoon to gently mix in the flour mixture in 3 additions, alternating with the buttermilk. Be sure to start and end with the flour mixture. Mix just until all of the ingredients are fully combined.
- Pour batter into the prepared pan and bake for 40-45 minutes until the edges are light golden brown and a toothpick inserted into the center comes out with moist crumbs but no liquid batter.
- Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire cooling rack to cool completely.
FOR THE SYRUP
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Use a pastry brush to brush the syrup onto the top and sides of the cake while it's still warm.
FOR THE GLAZE
- In a medium bowl, whisk together the powdered sugar, lemon juice, and sour cream until it's smooth with no lumps.
- Once the cake is completely cooled, drizzle the glaze over the top of the cake. Garnish with zest or lemon slices if desired. Slice, serve, and enjoy!
Notes
- Either a 9x5 or 8x4 loaf pan can be used for this recipe*
- The lemon juice may cause the wet ingredients to separate slightly but it will smooth out once the flour and buttermilk are added*
- Use fresh lemon juice for the best flavor
- Measure the flour accurately with the spoon and level method
- Don't overmix the batter - mix gently just until the wet and dry ingredients are combined
- For homemade buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes until it thickens slightly
- Brush the lemon syrup on while the cake is still warm so it can thoroughly absorb into the cake
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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