This Lemon Loaf Cake Recipe yields a cake that is moist, fluffy, refreshingly lemony, and tangy. I guarantee that every bite will be bursting with fresh lemon flavor and the easy lemon glaze on top just takes this cake to a whole other level.

This cake is so easy to make from scratch and it keeps fresh for up to four days at room temperature. This lemon loaf cake makes for a perfect cake for pretty much every occasion.

Lemon Loaf Cake

Lemon Loaf Cake

Ingredients:

  • 1 ½ cups all-purpose flour (185 g)
  • 1 ¼ cups granulated sugar (250 g)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup unsalted butter (115 g), softened, 1 stick
  • 3 large eggs, room temperature
  • 1 cup sour cream (245 g)
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt

Lemon Icing:

  • 2 cups powdered sugar (220 g)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
Lemon Loaf Cake

Lemon Loaf Cake

Directions:

  1. Preheat the oven to 350°F (180°C).
  2. Grease a 9×5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper, then set aside.
  3. In a large mixing bowl, cream the butter and sugar with an electric hand mixer for about 3 minutes until light and fluffy.
  4. Add in the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl as needed.
  5. In a different bowl, add in the sour cream, lemon juice, zest, and vanilla then mix until smooth.
  6. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  7. Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
  8. Transfer the batter into the prepared loaf pan and smooth the top.
  9. Place in the preheated oven and bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and allow to cool completely in the baking pan for about 1 hour.
  11. To make the lemon icing: Sift the powdered sugar into a medium bowl. Add in the lemon juice and milk and whisk until smooth.
  12. Pour the lemon icing evenly over the top of the cake, spreading to reach the edges of the pan. Then allow the glaze to set completely, about 30 minutes.
  13. Transfer to a serving platter then slice.
  14. Serve and enjoy!