Easy Lemon Loaf Cake with Fresh Lemon Glaze

If you’re craving a bakery-style lemon loaf cake that’s soft, moist, and bursting with fresh citrus flavor, this recipe delivers every time. Made with real lemon zest, fresh lemon juice, and finished with a bright lemon glaze, this loaf cake is simple enough for beginners yet impressive enough to serve for brunch, dessert, or gifting. Each slice has a tender crumb, balanced sweetness, and that unmistakable lemony aroma that makes it impossible to resist.

Why You’ll Love This Lemon Loaf Cake

This lemon loaf cake is the kind of recipe you’ll come back to again and again. It’s reliable, easy to make, and full of flavor without being overly sweet.

First, the texture is wonderfully moist thanks to a combination of butter, buttermilk, and a lemon syrup brushed over the warm cake. Unlike dry pound cakes, this loaf stays soft for days.

Second, the lemon flavor is layered. Lemon zest perfumes the batter, lemon juice adds brightness, and the fresh lemon glaze on top ties everything together with a sweet-tangy finish.

Finally, this recipe uses simple pantry ingredients and comes together in one bowl and a mixer, making it approachable even if you don’t bake often.

Ingredients for Lemon Loaf Cake

Lemon Cake Batter

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon fresh lemon zest
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• ½ cup buttermilk

Lemon Syrup

• ¼ cup fresh lemon juice
• 3 tablespoons powdered sugar

Fresh Lemon Glaze

• 1 cup powdered sugar, sifted
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon milk

Ingredient Notes and Substitutions

Fresh lemons make a noticeable difference in this lemon loaf cake. Bottled lemon juice lacks the brightness and aroma that fresh zest provides.

If you don’t have buttermilk, you can easily make a substitute by mixing ½ cup milk with 1 ½ teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using.

Unsalted butter is preferred so you can control the salt level, but salted butter can be used if you reduce the added salt slightly.

For a lighter glaze, add more milk a teaspoon at a time. For a thicker glaze, add extra powdered sugar until you reach your desired consistency.

Step-by-Step Instructions

Step 1 – Prepare the Oven and Pan

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside.

Step 3 – Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until pale, fluffy, and light in texture. This usually takes about 4–5 minutes and helps create a tender crumb.

Step 4 – Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice until fully combined.

Step 5 – Combine Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.

Step 6 – Bake the Lemon Loaf Cake

Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Step 7 – Make and Apply the Lemon Syrup

While the cake bakes, whisk together the lemon juice and powdered sugar for the syrup. Let the cake cool in the pan for 10–15 minutes, then brush the syrup evenly over the warm loaf.

Step 8 – Cool and Glaze

Remove the cake from the pan and allow it to cool completely. Whisk together the glaze ingredients and drizzle generously over the top before slicing.

Pro Tips for Success

• Use room-temperature eggs for a smoother batter and better rise.
• Cream the butter and sugar thoroughly; this step affects the final texture.
• Avoid overmixing once the flour is added to keep the loaf tender.
• Zest lemons before juicing them for easier handling.
• Let the cake cool fully before glazing to prevent the glaze from melting.

Flavor Variations

• Blueberry Lemon Loaf Cake: Fold 1 cup fresh or frozen blueberries into the batter.
• Lemon Almond Loaf: Add ½ teaspoon almond extract and sprinkle sliced almonds on top.
• Lemon Poppy Seed: Stir in 1 tablespoon poppy seeds for classic texture.
• Lemon Yogurt Loaf: Replace half the butter with plain Greek yogurt for extra moisture.
• Gluten-Free Lemon Loaf: Use a 1:1 gluten-free flour blend designed for baking.

Serving Suggestions

This lemon loaf cake is perfect served slightly chilled or at room temperature. Pair it with a cup of coffee or tea for breakfast, brunch, or an afternoon treat.

For dessert, serve slices with fresh berries, whipped cream, or a scoop of vanilla ice cream. It also makes a lovely homemade gift wrapped in parchment and twine.

Storage and Freezing Instructions

Store the lemon loaf cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze, wrap the unglazed loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Individual slices can also be frozen for quick treats.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~320
Protein	4 g
Carbohydrates	45 g
Fat	14 g
Fiber	1 g
Sodium	180 mg

FAQ About Lemon Loaf Cake

Why is my lemon loaf cake dry?

Overbaking is the most common cause of dry cake. Check for doneness early and remove the loaf when a toothpick has a few moist crumbs.

Can I make this lemon loaf cake ahead of time?

Yes, this cake actually tastes better the next day as the lemon flavor develops. Store it covered and glaze before serving if possible.

Can I use oil instead of butter?

Butter provides better flavor, but you can replace half the butter with neutral oil for extra moisture.

How do I keep the glaze from soaking in?

Make sure the cake is completely cool before glazing. A warm cake will absorb the glaze instead of letting it set.

Can I bake this in a Bundt pan?

Yes, but be sure to grease thoroughly and adjust the baking time. A Bundt cake will usually take longer to bake evenly.

Final Thoughts

This lemon loaf cake is proof that simple ingredients can create something truly special. With its moist crumb, bright citrus flavor, and fresh lemon glaze, it’s a recipe that works for everyday baking and special occasions alike. Once you try it, this loaf is likely to become a staple in your kitchen.