Lemon Loaf Cake

Cake Recipe

Lemon Loaf Cake

Bright, Moist & Bakery-Style Lemon Bread with Tangy Lemon Glaze

If you love fresh citrus flavors, this Lemon Loaf Cake is the perfect treat. Soft, moist, and bursting with real lemon zest and juice, this loaf delivers a refreshing balance of sweetness and tanginess in every bite. Finished with a simple lemon glaze, it’s ideal for breakfast, afternoon tea, brunch, or a light dessert that feels both elegant and comforting.

Recipe Information

Details Value
Prep Time 15 Minutes
Bake Time 50 Minutes
Cooling Time 20 Minutes
Total Time 1 Hour 25 Minutes
Servings 8–10 Slices
Difficulty Easy

Why You’ll Love This Recipe

  • Soft and moist texture
  • Fresh lemon flavor in every bite
  • Simple pantry-friendly ingredients
  • Easy homemade lemon glaze
  • Perfect for breakfast, tea time, or dessert
  • Better than bakery-style lemon loaf

Ingredients

For the Lemon Loaf

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup (120ml) milk
  • ⅓ cup (80ml) vegetable oil
  • 2 tablespoons lemon zest (from 1–2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Glaze

  • ½ cup (60g) powdered sugar
  • 2–3 teaspoons fresh lemon juice

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 180°C (350°F).

Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt

Set aside.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together:

  • Eggs
  • Milk
  • Vegetable oil
  • Lemon zest
  • Lemon juice
  • Vanilla extract

Mix until smooth and well combined.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients.

Using a spatula, gently fold the mixture together until just combined.

Do not overmix, as this can make the loaf dense instead of soft and tender.

Step 5: Bake

Transfer the batter into the prepared loaf pan and smooth the surface.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

If the top begins to brown too quickly, loosely cover it with aluminum foil during the final minutes of baking.

Step 6: Cool

Allow the loaf to cool in the pan for 10 minutes.

Carefully transfer it to a wire rack to cool slightly before glazing.

Make the Lemon Glaze

In a small bowl, combine:

  • Powdered sugar
  • Fresh lemon juice

Whisk until smooth and pourable.

Adjust the consistency by adding a little more lemon juice if needed.

Finish & Decorate

Drizzle the glaze generously over the slightly warm loaf.

Allow the glaze to set for 10–15 minutes before slicing.

For an elegant presentation, garnish with:

  • Thin lemon slices
  • Extra lemon zest
  • A light dusting of powdered sugar

Pro Tips

✔ Use freshly squeezed lemon juice for the brightest flavor.

✔ Room-temperature eggs help create a smoother batter.

✔ Avoid overmixing to keep the loaf soft and fluffy.

✔ Let the glaze set fully before slicing for a beautiful finish.

✔ For extra lemon flavor, brush the loaf with lemon syrup before glazing.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keeps fresh for up to 1 week.

Freezer

Wrap tightly and freeze for up to 2 months.

Serving Suggestions

  • Enjoy with hot tea or coffee
  • Serve as a light afternoon dessert
  • Pair with fresh berries
  • Perfect for brunch tables and gatherings

 

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