Lemon Loaf Cake – Moist, Soft & Bursting with Fresh Lemon Flavor
Don’t LOSE this Recipe!
This is a full, big, bakery-style recipe with a tender crumb and a bright lemon glaze on top.
Ingredients (1 standard loaf – serves 8–10)
For the Lemon Loaf
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
½ cup sour cream or plain yogurt
½ cup vegetable oil (or melted butter for richer flavor)
⅓ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Syrup (extra moist – optional but recommended)
¼ cup fresh lemon juice
¼ cup granulated sugar
For the Lemon Glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest (optional)
Instructions
1️⃣ Prep the Oven & Pan
Preheat oven to 350°F (175°C)
Grease and flour a 9×5-inch loaf pan or line with parchment paper
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
3️⃣ Mix Wet Ingredients
In a large bowl:
Beat eggs and sugar until light and smooth
Mix in sour cream (or yogurt)
Add oil (or melted butter)
Stir in lemon juice, lemon zest, and vanilla
4️⃣ Combine
Gradually add dry ingredients to wet ingredients
Mix gently until just combined (do NOT overmix)
5️⃣ Bake
Pour batter into prepared pan
Bake 50–60 minutes, or until a toothpick comes out clean
If browning too fast, loosely tent with foil
6️⃣ Make Lemon Syrup (Optional but Amazing)
While loaf bakes:
Heat lemon juice and sugar in a small saucepan
Stir until sugar dissolves (do not boil)
7️⃣ Soak the Loaf
Poke holes in warm loaf with a skewer
Slowly pour syrup over the loaf
Let absorb completely
8️⃣ Glaze
Whisk powdered sugar and lemon juice until smooth
Drizzle over cooled loaf
Sprinkle with extra zest if desired
Tips for Best Results
✔ Use fresh lemon juice, not bottled
✔ Room-temperature eggs = better texture
✔ Sour cream makes it ultra-moist
✔ Tastes even better next day
Storage
Room temperature: 2 days (covered)
Refrigerator: 5–6 days
Freezer: Up to 2 months (unglazed)
