(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon loaf cake:
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Sour cream or Greek yogurt
Vegetable oil or melted butter
Fresh lemon juice
Lemon zest
Vanilla extract
Milk
For the lemon glaze:
Powdered sugar
Fresh lemon juice
Lemon zest (optional)
Directions
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk the eggs and sugar until smooth and slightly pale.
Add the sour cream, oil or melted butter, lemon juice, lemon zest, vanilla extract, and milk. Mix until fully combined.
Gradually add the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf cake to cool in the pan for 10–15 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled loaf cake and let it set before slicing.
Servings and timing
Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Variations
Add fresh blueberries for a lemon blueberry loaf
Mix in poppy seeds for extra texture
Use orange or lime instead of lemon
Add a cream cheese frosting instead of glaze
Sprinkle coarse sugar on top before baking
Add shredded coconut for a tropical flavor
Use almond extract for a subtle nutty twist
Storage/Reheating
Store the lemon loaf cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap the loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
For reheating, microwave slices for 10–15 seconds for a freshly baked texture.
FAQs
Why is my lemon loaf dry?
Overbaking or adding too much flour can cause dryness. Measure ingredients carefully and avoid overbaking.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work if needed.
What makes this loaf cake moist?
Sour cream or Greek yogurt helps create a tender and moist texture.
Can I make this cake ahead of time?
Yes, the flavor actually improves after resting for several hours or overnight.
Can I freeze lemon loaf cake?
Yes, it freezes very well when wrapped tightly.
What size loaf pan should I use?
A standard 9×5-inch loaf pan works best.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Why did my loaf sink in the middle?
This can happen from underbaking or overmixing the batter.
Can I skip the glaze?
Yes, the loaf is delicious on its own, but the glaze adds extra lemon flavor.
What can I serve with lemon loaf cake?
It pairs perfectly with tea, coffee, whipped cream, or fresh berries.
Conclusion
Easy Moist Lemon Loaf Cake is a simple yet delicious citrus dessert that delivers bright lemon flavor and a perfectly soft texture in every slice. Whether enjoyed for breakfast, dessert, or an afternoon snack, this homemade loaf cake is refreshing, comforting, and easy enough to make anytime.
Easy Moist Lemon Loaf Cake is a soft and tender homemade loaf packed with fresh lemon flavor and topped with a sweet citrus glaze. Perfect for breakfast, brunch, dessert, or afternoon tea, this moist lemon cake is simple to make and stays deliciously fresh for days.
Ingredients
For the Lemon Loaf Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
3/4 cup sour cream or Greek yogurt
1/2 cup vegetable oil or melted butter
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup milk
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest, optional
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk eggs and sugar until smooth and slightly pale.
Add sour cream, vegetable oil or melted butter, lemon juice, lemon zest, vanilla extract, and milk. Mix until fully combined.
Gradually add the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Stir in lemon zest if desired.
Drizzle glaze over the cooled loaf cake and allow it to set before slicing.
Notes
Use fresh lemon juice and zest for the brightest flavor. Avoid overmixing the batter to keep the loaf soft and tender. The flavor becomes even better after resting for several hours or overnight.
