Description
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.
