Lemon Loaf Cake

4.09 from 34 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 388kcal

Author: Jocelyn Delk Adams

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 9x5 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.

Nutrition