Lemon loaf cake with a soft yet dense crumb and a bright lemon flavor, the kind of cake you bake once and never forget.
This lemon loaf cake is the kind of recipe I come back to again and again when I want something simple, comforting, and full of real lemon flavor.
I wanted a true pound-cake style texture here — rich, slightly dense, and moist — not a light sponge, but a cake that slices cleanly and tastes even better the next day.
Baked in a loaf pan, it’s perfect with a cup of coffee, as a simple dessert, or dressed up with a lemon glaze when you feel like it.
Why you'll love it
- Classic pound cake texture: rich, dense, and tender
- Real lemon taste: zest and juice, no shortcuts
- Everyday cake: easy to bake, easy to slice, easy to love
Ingredients You Need
- All-purpose flour: weighed for consistent results
- Unsalted butter: softened or melted and cooled
- Granulated sugar: white sugar only
- Eggs: large, at room temperature
- Lemon zest & juice: fresh lemons preferred
- Sour cream: full-fat, or Greek yogurt
- Baking powder: or baking soda
- Salt & vanilla extract: fine salt and pure vanilla
Tips for the Best Lemon Loaf Cake
- Let the cake cool completely before glazing so the icing sets cleanly.
- Weigh your ingredients for a dense, even crumb typical of a lemon pound cake.
- Use room-temperature eggs and sour cream so the batter mixes smoothly.
- Zest the lemons before juicing to get the most flavor from the peel.
- Mix just until combined once the flour is added to keep the loaf tender.
How to make lemon loaf cake
Cream the butter, sugar, and lemon zest until light and well blended.
Add the eggs one at a time, then mix in vanilla, lemon juice, and sour cream until smooth.
Fold in the flour, baking powder, and salt gently, just until the batter comes together.
Pour the batter into a lined loaf pan, smooth the top, and bake at 350°F / 180°C until golden and set.
Let the cake cool completely in the pan, then transfer to a wire rack.
If you want a simple, smooth finish, this quick lemon glaze is the perfect match for this lemon loaf cake.
Mix powdered sugar, cream, and lemon juice until smooth to make the glaze.
Drizzle the glaze over the cooled cake and serve.
Serving Suggestions
- Serve at room temperature with coffee or tea.
- Add fresh berries for a bright, fresh contrast.
- Top with whipped cream for a simple dessert.
- Drizzle with extra lemon glaze for stronger lemon flavor.
Storage
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Keeps well up to 5–6 days in an airtight container.
- Freezer: Freeze whole or sliced for up to 3 months; thaw at room temperature.
Recipe Variations
- Lemon poppy seed loaf: Stir poppy seeds into the batter.
- Blueberry lemon loaf: Fold in fresh or frozen blueberries.
- Lemon yogurt loaf: Replace sour cream with full-fat Greek yogurt.
- Extra lemon loaf: Add a lemon syrup brushed over the warm cake.
- Gluten-free lemon loaf: Use a 1:1 gluten-free flour blend.
Recipe Questions
Is lemon loaf cake the same as lemon pound cake?
They’re very similar. Lemon loaf cake refers to the pan and shape, while pound cake describes the dense, buttery texture.
Can I make this lemon loaf ahead of time?
Yes. It tastes even better the next day once the flavors settle.
How do I keep lemon loaf cake moist?
Use full-fat sour cream and avoid overbaking.
Can I freeze lemon loaf cake?
Yes, freeze without glaze for best texture.
Why did my loaf sink in the center?
It was likely underbaked or overmixed.
Can I use bottled lemon juice?
Yes, but fresh lemon juice and zest give the best flavor.
More loaf and bundt cakes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Lemon loaf cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
Description
Recipe for a lemon loaf cake made with sour cream and topped with a simple lemon glaze (for a 9–10 inch / 22–25 cm loaf pan, about 10–12 servings).
Ingredients
Lemon loaf
- 225 g (1 ¼ cup) Sugar – granulated
- Zest of 1 ½ lemons
- 250 g (1 cup) Butter – unsalted, softened, room temperature
- 4 Eggs – room temperature
- 1 ½ tsp Vanilla extract
- 80 ml (⅓ cup) Lemon juice – fresh
- 80 g (⅓ cup) Sour cream – full-fat (or buttermilk / Greek yogurt)
- 215 g (1 ¾ cups) Flour – all-purpose
- 1 tsp Baking powder
- 1 pinch Salt
Lemon glaze
- 100 g (1 cup) Powdered sugar – icing sugar
- 2–3 tablespoon Heavy cream – full-fat
- Juice of ½ lemon
Instructions
Lemon loaf cake
- Preheat the oven to 350°F / 180°C and line a 9–10 inch (22–25 cm) loaf pan with parchment paper.
- Mix the lemon zest with the granulated sugar and set aside to release the lemon oils.
- Beat the softened butter for 2–3 minutes until creamy, then add the lemon sugar and mix 1 minute more.
- Add the eggs one at a time with the vanilla, mixing well after each addition.
- Stir in the lemon juice and sour cream, then fold in the flour, baking powder, and salt just until smooth.
- Pour the batter into the pan, smooth the top, and bake for 55–60 minutes.
- Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool completely in the pan before removing.
Lemon glaze
- Mix powdered sugar, heavy cream, and lemon juice until smooth.
- Adjust the texture if needed, then pour over the cooled loaf before serving.
Notes
Storage: Store the lemon loaf cake covered at room temperature for up to 3–4 days.
Tips for best results
- Use a kitchen scale: weighing ingredients gives a denser, true pound-cake texture.
- Room-temperature ingredients: helps create a smooth, even batter.
- Zest before juicing: easier and more flavorful.
- Do not overmix: stop as soon as the batter is smooth.
- Glaze only when fully cool: prevents melting and soaking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: cake, Dessert, snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 288
- Sugar: 29
- Sodium: 143
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Protein: 3
- Cholesterol: 71
Mela
I love lemon and this cake looks so good and moist! Thank you for this lovely recipe, beautiful day!
Fadela
Thank you very much ❤️ A beautiful day to you too
Laly
I have made it and it is fantastic. A very moist cake.
Thanks for your explanations about the ingredients
Fadela
Thank you very much for your feedback and for trying this recipe !
Vicki P
This is a ‘keeper’! Flavor and Texture is perfect. It took longer to bake (about 15 minutes more) but was still moist. Did not use glaze because I didn’t want added sweetness. Served it with fresh berry and whipped cream.