Lemon Loaf Cake

Rose

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American, Bakery

Servings slices

Calories 320 kcal

Equipment

9x5-inch loaf pan Greased and lined with parchment paper
mixing bowls
hand or stand mixer
whisk
spatula
measuring cups and spoons
baking sheet (optional for catching drips)

Ingredients

1.5 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
1 tbsp fresh lemon zest
0.5 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 tbsp fresh lemon juice
0.5 cup buttermilk
0.25 cup fresh lemon juice (for syrup)
3 tbsp powdered sugar (for syrup)
1 cup powdered sugar, sifted (for glaze)
1.5 tbsp fresh lemon juice (for glaze)
1 tbsp milk (for glaze)

Instructions

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together flour, baking powder, salt, and lemon zest. Set aside.
In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 4–5 minutes.
Add eggs one at a time, mixing well. Stir in vanilla extract and fresh lemon juice until combined.
Alternate adding dry ingredients and buttermilk to butter mixture in three additions, beginning and ending with dry ingredients. Mix until just combined.
Pour batter into prepared pan and smooth the top. Bake 45–55 minutes or until a toothpick comes out with a few moist crumbs.
Whisk together lemon juice and powdered sugar for syrup. Brush syrup over warm cake after 10–15 minutes cooling in pan.
Remove cake from pan and cool completely. Whisk glaze ingredients and drizzle over top before slicing.

Notes

Fresh lemons make a noticeable difference. Bottled lemon juice lacks the brightness and aroma of fresh zest. If you don’t have buttermilk, mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar. Unsalted butter is preferred, but salted butter can be used if you reduce added salt. Adjust glaze thickness with powdered sugar or milk.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1.2mg

Keyword citrus cake, glazed loaf, lemon loaf cake, moist cake