This Lemon Loaf is made with a lemon cake topped with a lemon glaze. Try my Lemon Pound Cake for another delicious cake with a rich, lemony flavor.
Lemon Loaf
If you are craving a refreshing piece of cake, this is the loaf to make! The cake starts with a moist lemon cake. The cake is then topped with an easy-to-make sweet lemon glaze. It is delicious with a cup of coffee or as an afternoon snack. When life gives you lemons, make a lemon loaf!
Lemon Loaf Ingredients
There are two parts to this recipe–the lemon cake and the lemon glaze.
Eggs: Room-temperature eggs will give you the best results when baking this cake.
Sour Cream: When sour cream is added to cakes, it makes them richer and adds fat for a creamier cake.
Lemon Flavor: I used the zest of a lemon, lemon juice, and lemon extract to bring out the lemon flavor in the loaf.
Flour: Use all-purpose flour in this recipe.
Can I use Lemon Juice from a Bottle?
You could! But since you will need the lemon for the lemon zest in this recipe anyway, I would recommend using the fresh squeezed juice of a lemon. I have found that fresh squeezed lemon juice provides amazing flavor!
How to Store Lemon Loaf
This lemon cake should be stored in an air-tight container at room temperature for 4-5 days. To freeze the loaf, place the cooled, frosted cake in the freezer for a couple of hours. Once frozen, wrap the cake first in plastic wrap. Then, wrap it in aluminum foil. Place in a freezer-safe container, labeled and dated, for up to six months.
More Lemon Cake Recipes
Lemon Loaf
Ingredients
Lemon Cake
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 8 ounces sour cream, room temperature
- 2 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1-2 teaspoons lemon extract
- ½ cup vegetable oil
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Lemon Glaze
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Instructions
Lemon Cake
- Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan.
- In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract and beat until creamy. Slowly drizzle in oil.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.)
- Pour batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick comes out with only a few crumbs.
- Allow the cake to cool completely (about 30 minutes).
Lemon Glaze
- In a medium bowl, combine the confectioners' sugar and lemon juice and whisk until smooth.
- Pour the glaze over the cooled cake and serve.
Notes
If you like a rich lemony flavor, you can still try the original 2 tablespoons.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was found on Tiktok from @tasteandtraveler. She does not give credit for the recipe she shares, but it is directly from Averi Cooks, Best Lemon Loaf.
Could you use milk instead of oil with poppyseed in it to make it a lemon poppyseed loaf.
I have not tested this recipe with that substitution so can’t speak to its effectiveness.
Amanda, is there any rule of thumb for changing a loaf recipe to a bundt pan?
Have you tried this recipe with whole milk plain yogurt?
Can you give measurements in grams or ounces instead of cups , cups Vary in size
Thank you
I just made the Lemon Loaf- its perfect!! And easy to follow recipe!