Lemon Loaf Cake

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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Y’all my lemon loaf cake puts the Starbucks one to shame! Plus you can make it without a stand mixer or hand mixer. Just a little elbow grease and you can mix this up in a flash. I keep it super moist and also a bit light because I use oil and Greek yogurt instead of butter. And the lemon flavor is over the top because I add in lemon juice, zest and extract. Pucker up boos and get into it.

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A lemon cake baked in a loaf pan facing the camera with slices cut and staggered but standing up.

How to Make Lemon Loaf Cake

Step 1: Mix the Cake Batter

  1. Combine the flour, salt, baking powder, and baking soda in a medium bowl.
  2. Whisk them together until mixed.
  3. Combine the eggs, sugar, zest, juice, oil, yogurt, and extracts in a large bowl.
  4. Whisk everything together until well combined.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir with a whisk until a thick batter forms. Do not over-mix.
A collage showing each step for mixing up the lemon loaf cake batter.

Step 2: Bake It

  1. Pour the batter into your prepared loaf pan.
  2. 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.
Lemon cake batter poured into a loaf pan and then after it's baked.

Step 3: Mix the Lemon Glaze and Top Your Lemon Loaf

  1. Whisk together the confectioners’ sugar, zest, juice, and milk in a bowl until smooth.
  2. Pour the glaze over the cake once completely cooled. Let glaze set, slice, and enjoy!

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Icing ingredients in a bowl and then poured over the cake.
Lemon Loaf Cake slices on a white plate

Lemon Loaf Cake Recipe

Lemon Loaf Cake has all the lemon flavor and moist texture you're craving. It's lighter flavors make it versatile for serving as an addition a family brunch or you can dress it up for an indulgent dessert.
4.16 from 38 votes
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 10 servings

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

How to Store Lemon Loaf Cake
Allow it to cool completely and then wrap it in plastic wrap or aluminum foil, or store it in an airtight container. 
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. 

Nutrition

Calories: 388kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 330mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
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Recipe Tips

  • Zesting Your Lemon: Avoid the white pith that lies right under the surface of the yellow outside. It is too bitter and doesn’t taste great.
  • Avoid Mixing Too Much: Too much mixing of the dry ingredients and your loaf may end up dense and tough.
  • Cool the Cake: If the cake is warm, the glaze will slide right off or won’t set properly.
A lemon loaf cake sitting on the table surrounded by whole and halved lemons and a slice cut off to show the inside of the cake.

Recipe Help

Can I use olive oil instead of vegetable oil?

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 distract from the lemon flavor.

Can I use a frosting instead of the glaze?

Yep! You can even enjoy it plain with just a powdered sugar dusting or it tastes great with basic buttercream frosting or cream cheese frosting.

More Favorite Lemon Cake Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Filed Under:  Cake, Dessert and Baking, Oven

Comments

  3. You do not disappoint. I am not a fan of lemon cake, have never bought one and stay away from it when offered. My mother-in-law requested a lemon cake and I told her I would make it. I came to my trusted source for the real deal recipe. You did not disappoint. You do not disappoint. The cake is flavorful, moist and damn good! You did that! I did that! Thank you

    Reply

    1. I’ve made this cake twice in one month.

      Can I split the recipe directly in half if I wanted a smaller cake?

  5. my 9 year old daughter and I made this as part of our Spring BAKE ! It was so good! A perfect recipe for one of her favorite treats!

    Reply

  6. I made this for the March Baking Challenge and it is delicious! I made mini-loaves so I could share with my neighbors and it received rave reviews from all! It is moist and tender with just the right tang from the lemon. So perfect for spring!

    Reply

  7. This was an easy, yet fun cake to make.
    I changed one ingredient, I had sour cream instead of yogurt. And I added to the recipe a small hole through the middle of the loaf that I filled with a homemade Organic Meyer lemon curd. That’s what you see in the picture. And “Oh my God it is crazy Delicious!

    I’ve already given slices out to people and they’re now wanting me to create the same loaf for them. How much should I charge? I live in the Bay area, California. Thanks again, Jocelyn.

    Reply

  9. I made this recipe for the March baking challenge, and we loved it! The cake has just the right texture, and a perfect balance between sweet & lemon-y goodness I will definitely be making this again

    Reply
4.16 from 38 votes (23 ratings without comment)

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