Lemon Loaf Cake
Make a soft, moist, and zesty Lemon Loaf Cake from scratch with this easy, foolproof recipe perfect for lemon lovers.
I’ve always been the biggest fan when it comes to anything lemon. Whether it be Lemon Pudding Cake, Lemon Cookies, Frosted Lemonade, Lemon Brownies, or even Lemon Chicken, I’m so there. There’s just something about the fresh, zesty citrus flavor that leaves me coming back for more. In the springtime, I always find myself itching to make this Lemon Loaf Cake. It’s sweet, decadent, and moist as all fruit cakes should be. If you’re a fellow lemon-lover, then you’re going to absolutely devour this cake.
LEMON LOAF CAKE
What makes this lemon loaf cake recipe taste so fresh and incredible is that every part of it is made from scratch. Don’t let that dissuade you, though. I promise this lemon cake is not a complicated recipe, and the instructions and ingredients are pretty straightforward. The combination of butter, eggs, and buttermilk creates a tender, moist texture in this lemon loaf cake. Be careful not to overmix once the flour is added, as that can make the cake dense. The batter is then poured into a loaf pan and baked until golden perfection! The best part, the lemon glaze, comes from 3 simple ingredients. Once the cake is cooled completely, the glaze is poured over the top, resulting in the best spring cake straight from your dreams. Serve this delicious cake with a side of coffee for breakfast, on its own, or as a late-night indulgence.
Find my expert tips on how to make homemade lemon loaf cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Lemon Loaf Cake Recipe:
- For All Baking Levels: Whether you’re a beginner or a seasoned baker, this lemon loaf uses simple ingredients and straightforward steps for a stress-free bake.
- Tangy & Refreshing: With freshly squeezed lemon juice, zesty lemon peel, and a touch of buttermilk, this cake is moist, flavorful, and perfectly sweet.
- Calling All Lemon Lovers: Ideal during spring and summer when lemons are at their peak, this lemon loaf cake is a must-bake for anyone who loves lemon desserts.
Ingredients
Lemon Loaf Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 ½ teaspoons lemon extract
- zest from 1 large lemon
- 2 Tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon milk (add more if needed to reach the desired consistency of glaze.)
Instructions
For The Lemon Loaf Cake
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, beat together the butter and sugar until it’s nice and fluffy.
Mix in the eggs, one at a time, into the butter and sugar mixture.
Once all of the eggs have been mixed in, add in lemon extract, lemon juice, and lemon zest.
Take the flour mixture and the buttermilk, and add half of each into the butter mixture. Make sure to mix on low speed.
After mixing together, scrape the sides of the bowl and add in the other half of the flour mixture and buttermilk.
Pour the batter into a greased (or parchment paper-lined) 8×4-inch loaf pan and bake in the oven at 350℉ for 50 to 60 minutes. Don’t over-bake!
If the top of the cake starts to brown too much, place a piece of aluminum foil over the top and continue baking.
When a toothpick inserted comes out clean, the cake is done.
For The Lemon Glaze
Mix powdered sugar, lemon juice, and milk, then pour over the top of the cake once it has cooled completely.
Servings
Yields: 1 lemon loaf cake (8 slices).
Storage
While you don’t have to refrigerate this lemon loaf cake, it is highly recommended. The cake can sit out at room temperature for up to 4 days, but to ensure the longest shelf life possible, refrigerate after 3 days, and the cake should stay good for up to a week.
To freeze, wrap the cake tightly in plastic wrap after it has set (the more layers of wrap, the better), then place it in a freezer-safe ziplock bag to prevent freezer burn. Cake should stay good for up to 3 months in the freezer. If frozen, allow the cake to thaw completely before serving. This cake is best enjoyed chilled; if reheating, do so in short intervals only.
Holly’s Tips for The Best Lemon Loaf Cake Recipe:
- Let Ingredients Sit at Room Temperature: To prevent over-mixing, make sure your ingredients are at room temperature. That way, they’ll mix easily and result in a lighter-textured cake.
- Use Fresh Lemon Juice: Fresh lemon juice is the way to go for this lemon loaf! While you certainly can use bottled lemon juice, it’s just not the same. Freshly squeezed is the way to go, and once you try this cake, I know you’ll agree.
- Use Lemon Zest Sparingly: When zesting your lemon, make sure not go past the yellow part. The white part underneath is very bitter and will result in an off-tasting cake.
- Don’t Skip The Lemon Glaze: It’s a total game-changer for this lemon loaf recipe and only requires a mixing of 3 simple ingredients. Little effort for maximum flavor!
- Don’t Forget The Lemon Extract: Make sure to use the lemon extract as well as the lemon zest and lemon juice; it really brings out the lemon flavor.
- Make It Your Own: You can easily swap the lemon for other fruits. Try orange or lime juice and zest for a bright citrus flavor, berries like blueberries or raspberries for a sweet, fruity twist, or apple and pear for a warm, spiced loaf.
Frequently Asked Questions:
Yes, you can bake the cake up to 2 days in advance and store it at room temperature in an airtight container. Add the lemon glaze right before serving to keep it fresh and shiny.
Insert a toothpick into the center of the lemon cake. If it comes out clean or with just a few crumbs, the cake is ready. Avoid over-baking to keep the cake soft and moist.
Adjust the consistency of the glaze by adding more powdered sugar to thicken or a little more milk or lemon juice to thin it out. The glaze should be pourable but not too runny.
To make Lemon Loaf Cake vegan, substitute the butter with vegan margarine or coconut oil, eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and buttermilk with a plant-based milk plus 1 teaspoon vinegar. The rest of the ingredients can remain the same.
To make Lemon Loaf Cake gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure your blend contains xanthan gum or another binding agent to help the cake hold together. Bake as directed, and you may need to check for doneness a few minutes earlier or later, as gluten-free cakes can bake slightly differently.
Similar Recipes
Craving something similar? Try my Strawberry Lemon Loaf Cake.
Wanting something different? Bake my Lemon Sugar Cookies with Lemon Frosting.
Can’t get enough of lemon? Try these highly-rated recipes: Sticky Lemon Rolls with Lemon Cream Cheese Glaze, Glazed Lemon Brownies, and Lemon Pudding Cake.
Have you made this Lemon Loaf Cake recipe? 🍋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonLoafCake #LifeInTheLofthouse
Lemon Loaf Cake
Ingredients
Lemon Loaf Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 ½ teaspoons lemon extract
- zest from 1 large lemon
- 2 Tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon milk (Add more if needed to reach desired consistency of glaze.)
Instructions
For The Lemon Loaf Cake
- Preheat the oven to 350F degrees. Generously grease an 8 x 4-inch loaf pan with non-stick spray. Set aside.In a medium bowl whisk together the flour, baking powder and salt.
- In a separate bowl beat together the butter and sugar until combined and fluffy. Mix in the eggs 1 at a time.Add lemon extract, lemon zest, and lemon juice.Slowly mix in 1/2 of the flour mixture and 1/2 of the buttermilk.Turn off the mixer and scrape the sides and bottom of the bowl.Repeat mixing in the rest of the flour mixture and buttermilk until just combined.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes. When a toothpick inserted in center comes out clean it is done.If the top is browning too much towards the end of the bake time, tent a piece of aluminum foil over top and continue baking.Cool the cake before adding the glaze. (If you glaze it while it's hot it will melt and run off the cake.)
For The Lemon Glaze
- Mix together the three glaze ingredients until fully combined. Pour glaze over the top of the cooled cake. Slice into pieces. Serve and enjoy!
Notes
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Just made this and followed the recipe exactly and so easy it is a dense and lemon flavored cake. If you like lemon flavor you will definitely like this.