This Lemon Loaf Cake puts the Starbucks one to shame! And no stand mixer or hand mixer needed boos! It is full of the lemon flavor and moist texture you’re craving. Y’all, this right here is all about those airy fluffy vibes that just sing in your mouth, perfect for elevating any family brunch to straight-up feast status. And let me tell you, if you wanna slice this up for breakfast, go ahead and live your best life, boo! Ain’t no side-eyes coming from this kitchen – we’re all about that indulge-and-enjoy energy!
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When I’m craving that Springtime freshness, this lemon loaf cake is my go-to, y’all. It’s like the lemon is just shouting “Hello, sunshine!” and with every bite, you get that light, airy vibe that’s just not like any other cake. It’s all about bringing that warmth and light into your life, one slice at a time!
It’s made with oil and Greek yogurt (yep no butter or sour cream or buttermilk in this baby) but it still tastes amazing and is full of tart lemon flavor! This lemon cake reminds me of the famous Starbucks Lemon Pound Cake but homemade instead!
The Heart & Soul Of This Lemon Loaf Cake
Cuisine Inspiration: Classic American
Primary Cooking Method: Oven Baked Goodness
Dietary Info: Vegetarian
Key Flavor: Lemon, baby!
Skill Level: Beginner, Limited Skills Needed!
Sweet Spots
- Easy Recipe. Loaf cakes are easy enough for any level cook! Beginner bakers will be able to make it with ease, and more experienced cooks will love its simplicity.
- Great Flavor: It’s packed with lots of lemony goodness thanks to freshly squeezed lemon juice, zest, and lemon extract.
- Travels Well: If you’re looking for a dessert you can easily transport to a potluck, picnic, or give as a gift to a friend, loaf cakes make the perfect option.
- Better Than Starbucks: This recipe is way better, I promise! Plus you don’t have to leave the house to enjoy it and your guaranteed freshness!
- Crowd-Pleaser: Everyone will love this easy lemon loaf cake whenever you serve it up.
Ingredients to Make Lemon Loaf Cake
- Lemon: A combination of lemon juice, zest, and lemon extract creates a citrus symphony. It’s all about that fresh, zesty kick in every slice.
- Vegetable Oil: Brings moisture to this lemon cake recipe.
- Sweetness: Granulated sugar sweetness and brings balance to our lemony cake. You will also need some confectioner’s sugar for a smooth icing.
- Eggs: This is the secret to binding everything together, adding structure and moisture. Make sure they’re at room temperature for the best results.
- Greek Yogurt: Greek yogurt steps in to add creaminess and a slight tang.
- Flour Power & Rising Stars: All-purpose flour meets baking soda, baking powder, and a pinch of salt. Together, they create the perfect rise and texture.
- Glaze: Confectioners’ sugar and a splash of milk and lemon juice for the glaze. It’s the crown on our loaf, sweetly sealing in all that lemony goodness.
How to Make Lemon Loaf Cake
Step 1: Mix the Cake Batter
- Combine the flour, salt, baking powder, and baking soda in a medium bowl.
- Whisk them together until mixed.
- Combine the eggs, sugar, zest, juice, oil, yogurt, and extracts in a large bowl.
- Whisk everything together until well combined.
- Add the dry ingredients to the wet ingredients.
- Stir with a whisk until a thick batter forms. Do not over-mix.
Step 2: Bake It
- Pour the batter into your prepared loaf pan.
- Bake until the cake is golden brown on top and it starts to pull away from the sides of the pan. You can also check with a toothpick inserted in the center comes out clean. It should take about 50-55 minutes to cook. Cool the cake in the pan for 15 minutes and then remove to finish cooling.
Step 3: Mix the Lemon Glaze and Top Your Lemon Loaf
- Whisk together the confectioners’ sugar, zest, juice, and milk in a bowl until smooth.
- Pour the glaze over the cake once completely cooled. Let glaze set, slice, and enjoy!
Tips for Making the Best Lemon Cake
- Zesting Your Lemon: Avoid the white pith that lies right under the surface of the yellow outside. It is quite bitter and can alter the desired lemon flavor you’re after.
- Avoid Mixing Too Much: Once you combine your wet and dry ingredients be sure to mix only long enough to incorporate the ingredients. Too much mixing and your loaf may end up dense and tough.
- Cool the Cake: The cake must be fully cool before you add the glaze. If the cake is warm it may slide right off or won’t set properly.
- Prep Your Pan: Spray it well or brush it with oil. Don’t forget the corners and edges to avoid sticking.
- Don’t Over Bake: Make sure you check the cake for doneness a little early just in case your oven cooks more quickly.
Popular Substitutions & Additions
- Tropical Flavors: Add up to a half cup of coconut to the lemon cake batter to give it a tropical fee.
- Use a Different Citrus: You can use orange or lime juice, zest, and extract in place of the lemon for different flavor profiles.
- Blueberries: Add up to a cup of blueberries for a blueberry lemon loaf cake.
- Gluten-Free: Use a gluten-free flour blend with Xanthan gum added for similar results. Flours such as almond flour or rice flour that don’t have it added may not work as well.
- Greek Yogurt: For a richer flavor you can swap the Greek yogurt for sour cream with similar results.
What to Serve with Lemon Loaf Cake
- Serve your lemon cake for breakfast, brunch, dessert, or a snack! It’s super versatile and works for all of these!
- Transform it into a decadent dessert with a dollop of whipped cream or a scoop of raspberry ice cream or strawberry ice cream.
- It’s the perfect sweet addition to a Spring brunch along with my bacon quiche, peach oatmeal, and a homemade tomato tart.
- For breakfast, spread it with a schmear of butter, cream cheese, or jam.
How to Store Lemon Loaf Cake
To keep your lemon loaf cake fresh and flavorful, allow it to cool completely and then wrap it in plastic wrap or aluminum foil, or store it in an airtight container. Wrapping it well ensures that each slice remains moist and zesty. If you’ve already glazed the cake, refrigeration is recommended to maintain the texture of the glaze.
How long will lemon loaf cake last?
Store your cake at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze lemon cake?
Yep, you sure can! For best results, I recommend freezing the cake before you add the glaze. When you’re ready to serve allow it to thaw out on the counter for a few hours and then mix and pour the glaze over the top of the cake. If you’ve already glazed it and want to freeze leftovers, you can but note that the glaze may change slightly upon thawing.
Frequently Asked Questions
I have made a version of this lemon cake using olive oil. My only caution is that olive oil has a very distinct flavor which does change the pure lemony essence of this cake recipe.
Sure you can! You can even enjoy it plain without a glaze, icing, or frosting. I think this cake would work great with a basic buttercream frosting or cream cheese frosting.
Visually the top will appear golden brown and the cake pulls away from the sides of the pan. To make sure it’s ready you should insert a toothpick into the center of your cake. If the cake is done cooking it should come out mostly clean with maybe a few crumbs sticking to it. If you see batter stuck to it then it definitely needs to cook longer.
Looking for a little sunshine on your plate? Baby, this lemon loaf cake is a no-fail way to bring those vibrant, zesty vibes into your day. It’s a piece of cake for bakers at any skill level, and trust me, its taste and texture will have everyone coming back for seconds. It’s all love and brightness with this one, y’all!
More Favorite Lemon Cake Recipes
- Lemon Pound Cake
- Meyer Lemon Olive Oil Cake
- Lemon Blueberry Pound Cake
- Lemon Blueberry Cake
- Lemon Layer Cake
- Best Lemon Cupcakes
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Lemon Loaf Cake
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Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ¾ cup vegetable oil
- 1 cup whole milk Greek yogurt plain
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
Glaze
- 1 cup confectioners’ sugar sifted
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 350F. Place rack in the middle position. Prep a 9×5 loaf pan with nonstick baking spray.
- In a small bowl, combine flour, salt, baking powder, and baking soda and whisk together.
- In a large bowl, combine eggs, sugar, zest, juice, oil, yogurt, and extracts and whisk together until well combined.
- Add dry ingredients into wet ingredients and whisk together until a thick batter forms. Do not overmix.
- Pour batter into prepared pan and bake until cake is golden brown, starts to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean, about 50-55 minutes.
- Remove from oven and let cool in pan for 15 minutes. Remove from pan to continue cooling, about 30 minutes.
- Whisk together confectioners’ sugar, zest, juice, and milk until smooth. Pour over cake once completely cooled. Let glaze set, slice, and enjoy!
Notes
- Zesting Your Lemon: Avoid the white pith that lies right under the surface of the yellow outside. It is quite bitter and can alter the desired lemon flavor you’re after.
- Avoid Mixing Too Much: Once you combine your wet and dry ingredients be sure to mix only long enough to incorporate the ingredients. Too much mixing and your loaf may end up dense and tough.
- Cool the Cake: It’s important the cake is fully cool before you add the glaze. If the cake is warm it may slide right off or won’t set properly.
- Prep Your Pan: Spray it well or brush it with oil. Don’t forget the corners and edges to avoid sticking.
- Don’t Over Bake: Make sure you check the cake for doneness a little early just in case your oven cooks more quickly.
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This lemon loaf is dmoist, light, and full of bright lemon flavor. It’s delightful with a cup of tea!
Cream cheese frosting on top with a bit of zest made it amazing.
Whipped this up for an afternoon treat, and it does not disappoint! Turned out light, fluffy and sweet; easily, a new favorite recipe!
I am addicted to the lemon loaf at Starbucks, so I am drooling over this healthier version! Thank you so much for sharing 🙂
Oh my gosh, this loaf is dreamy! I was tempted to add blueberries but wanted to try it as written. Easy and so sunny! Thanks for another winner!
Can I swap the olive oil for coconut oil?
Great recipe!
Neighbor gave me a bag of lemons so searched for lemon loaf recipes. This was so good and easy! Family all loved it and will definitely make again. Next time will plan ahead and have something like raspberry sorbet or fresh berries on the side.
Jocelyn or others,
Can this be successfully made in a bundt pan? Wanting to make it for my mother’s birthday so presentation is important. Thanks 🙂
Yes you can probably double it and try that.