Nothing beats a fresh, homemade Lemon Loaf – it’s soft, moist, and packed with bright citrus flavor. This cake is easy to make and always a hit, whether you’re baking for a special occasion or just because you’re craving something sweet. 🍋✨
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Why this recipe works
- Moist and tender crumb: The combination of butter and sour cream ensures a rich, moist texture that melts in your mouth.
- Bright lemon flavor: Fresh lemon juice and zest infuse the cake with a vibrant citrus taste, making each bite refreshing.
- Highly tested recipe: My mom made this exact lemon loaf cake recipe every time my sister requested it, which was probably once a month my entire childhood. Additionally, it has been tested by 100s of teens at our local school, just like my Carrot Cake Loaf!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Lemons: I highly recommend fresh lemons to juice and zest here. They will give you the best flavor by a long shot. If you only have bottled lemon juice and store-bought zest, I recommend adding 1-2 teaspoons of lemon extract to the cake batter.
- Icing sugar: If your icing sugar is very clumpy, please sift it once or twice before using it. It is incredibly hard to dissolve icing sugar clumps and your glaze would not come out smooth.
- Sour cream: You can use a thick, natural Greek yogurt in place of the sour cream.
- Butter: Make sure your butter is softened, it’s difficult to cream the cake batter otherwise. If you have to use stick margarine, use one that’s specifically intended for baking, NOT a spread.
Step by step overview
1. Prep:
2. Cream butter:
3. Add eggs and sugar:
For a tall rise and a fluffy texture, make sure to beat the eggs VERY well until the mixture turns light in color and looks/feels fluffy. For a more compact pound cake with a moister texture, it’s fine to beat just until the eggs are fully incorporated.
4. Finish creamed mix:
5. Add dry ingredients:
6. Bake:
7. Lemon syrup soak:
Once the cake has cooled completely, drizzle lemon glaze (1c. icing sugar + 1-2 TBSP lemon juice) over the top of the cake, letting it set for at least 10 minutes before slicing and serving.
Tips for success
- Measuring flour: Use a kitchen scale to measure 240g of flour. If you don’t have a scale, spoon the flour into your measuring cup and level it off to avoid using too much.
- Dry ingredients: If your baking powder is very clumpy, I recommend sifting the dry ingredients before adding them to the cake batter. Otherwise, you will not achieve an even rise.
- Room temperature ingredients: Make sure the eggs and sour cream are at room temperature to create a smoother batter and better crumb.
- Mixing: Don’t worry too much about overmixing the batter, that is more an issue with muffins and quick breads. You don’t want to exaggerate the mixing, but you do want to end up with a smooth, creamy batter – not a lumpy one.
- Poking holes: When applying the lemon syrup, don’t poke holes all the way to the bottom. This helps the syrup distribute evenly without making the bottom soggy.
- Syrup: Wait a few seconds in between brushing on the syrup, it helps the syrup to really soak into the cake instead of just running down the sides.
- Cooling before glazing: Let the cake cool completely before adding the glaze to prevent it from melting and becoming runny.
- Careful when moving the cake: The cake is quite springy and fragile, especially once it has been soaked with sryup. Be careful when transferring it to the cooling rack. I also recommend going for thicker slices over very skimpy ones.
Helpful recipe hints
Troubleshooting & storage FAQs
A dry loaf can result from overbaking or inaccurate measurements.
Make sure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which can pack in more flour than needed.
Additionally, check your oven’s temperature accuracy, as ovens can vary. Using an oven thermometer can help make sure you’re baking at the correct temperature.
Make sure your baking powder is fresh—expired leavening won’t give you a good rise.
Also, proper mixing is key! Beat the butter well for aeration, then whip the eggs and sugar until light and fluffy. Once the dry ingredients are added, mix gently but thoroughly to ensure a smooth batter without overmixing.
You only need two ingredients for a nice lemon glaze: Icing sugar and lemon juice.
Don’t worry if it seems like there’s not enough lemon juice at first, the icing sugar will quickly absorb it all. If you add too much juice, your glaze won’t be as nicely white and thick! The glaze also firms up and whitens as it hardens, which is why I recommend glazing at least 10 minutes before serving, and waiting for the cake to cool completely before drizzling it with the glaze.
If you like your glaze EXTRA thick, wait for it to fully firm up. Then, add another layer of glaze on top of the glaze.
Fresh lemons provide the best flavor due to their natural oils and zest. However, if fresh lemons aren’t available, bottled lemon juice can be used. To enhance the lemon flavor, consider adding a teaspoon of lemon extract or additional zest.
Absolutely! This loaf stays moist for several days. You can bake it a day in advance and store it in an airtight container. Add the glaze just before serving for the best presentation.
Once cooled, wrap the lemon loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to four days.
For extended freshness, refrigerate it for up to a week. Before serving, allow refrigerated slices to come to room temperature or warm them slightly for the best texture.
Yes, lemon loaf freezes well. To freeze, wrap the cooled, unglazed loaf tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to three months.
When ready to enjoy, thaw the loaf at room temperature, then apply the glaze before serving.
Serving tips
This lemon loaf is best enjoyed at room temperature for the perfect soft, moist texture. If you like it slightly warm, microwave a slice for 10-15 seconds to bring out the buttery richness.
It’s delicious on its own, but sometimes I like to elevate it with toppings – we enjoy a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch-worthy treat, serve with fresh berries and a drizzle of honey.
If slicing for a gathering, use a serrated knife for the cleanest cuts, and wipe the blade between slices for a neat presentation! 🍋
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Glazed Lemon Loaf Cake
Ingredients
Cake:
- 1 cup butter softened
- 3 large eggs room temperature preferred
- 1 ½ cups granulated sugar
- ½ cup sour cream room temperature preferred; OR Greek yogurt
- 3 tablespoons fresh lemon juice 1-2 lemons
- 1 teaspoon finely grated lemon zest about 1 lemon; zest before cutting in half/juicing
- 2 cups flour spooned and levelled (240g or 8.5 ounces; do NOT over-measure flour! If you have kitchen scales, I highly recommend weighing your flour!)
- 2 teaspoons baking powder
- ¼ teaspoon salt
Lemon syrup:
- ½ cup lemon juice about 3 lemons; please measure juice before adding icing sugar
- 1 cup icing sugar sifted if clumpy
Glaze:
- 1 cup icing sugar sifted if clumpy
- 1-2 tablespoons lemon juice about ½ lemon
Instructions
- Prep: Preheat oven to 350°F. Line a 9×5 inch (OR 8×4 inch) loaf pan with baking parchment.
- Cream ingredients: Place 1 cup butter in a large mixing bowl and beat with a hand mixer using the beater attachments until creamy (you can also use a stand mixer with the paddle attachment). Add 3 large eggs and 1 ½ cups granulated sugar and cream until light in color and fluffy. Add ½ cup sour cream, 3 tablespoons fresh lemon juice and 1 teaspoon finely grated lemon zest; mix until combined (it's OK if it looks split and scraggly).
- Add dry ingredients: Add 2 cups flour to bowl with creamed ingredients, then sprinkle 2 teaspoons baking powder and ¼ teaspoon salt on top. Mix on low with your mixer, until you have a smooth batter.
- Bake: Spread batter in prepared pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before adding the syrup (leave cake in pan).
- Syrup: Combine ½ cup lemon juice with 1 cup icing sugar. Using a skewer, poke several holes into cake, about ¾ into the cake (do not poke holes all the way down to bottom of cake!). Brush syrup over cake, waiting for syrup to soak in before adding more. Let cake sit in pan for 10 more minutes, then remove to a cooling rack to cool completely.
- Glaze: Mix 1 cup icing sugar and 1-2 tablespoons lemon juice until smooth and barely pourable (it's a thick glaze). Carefully spread on top of completely cooled cake. Let firm up for at least 10 minutes before serving.
Notes
Ingredient notes
- Butter – Use real butter for moisture and richness.
- Sour cream – Keeps the cake moist; Greek yogurt works too.
- Fresh lemons – Best flavor! If using bottled juice, add lemon extract.
- Flour – Spoon & level (240g) to avoid a dense loaf.
Recipe tips
- Mixing – Cream butter well, beat eggs/sugar until fluffy, then mix gently after adding dry ingredients until smooth.
- Baking – Check with a toothpick; a few moist crumbs are fine.
- Lemon syrup – Poke holes ¾ down, not all the way, to soak in flavor.
- Glazing – Let cake cool completely or the glaze will melt.
Storage
- Room Temp – Store airtight for 3-4 days.
- Fridge – Keeps up to a week; bring to room temp before serving.
- Freezer – Freeze unglazed for up to 3 months; thaw before adding glaze.
Recipe first published on 04/12/2019. Updated with new photos, new text and new recipe on 01/07/2022. Updated again with new photos and text on 02/16/2025. If you’ve made the old recipe before and prefer it, download it here.
Sandra Faile says
What is icing surgar?
Nora says
Sandra, some call it confectioner’s sugar, or powdered sugar. Hope this helps!
Del Davies says
I plan to make this Lemon cake today…..have a friend for tea. Will report back. Thnku fr this great recipe.
Chie Ejercito says
Hello! Just would like to ask what kind of flour did you use for this recipe? AP or cake flour? Thanks a bunch3!
Nora Rusev says
All-purpose! Hope that helps, Chie 🙂
Chie Ejercito says
Yep it does! Thanks so much. ?