Lemon Loaf Cake

Bright, buttery, and wonderfully tender, this Lemon Loaf Cake is the kind of simple bake that earns a permanent spot in your recipe collection. The crumb is soft and moist, with a delicate buttery richness balanced by plenty of fresh lemon juice and finely grated zest. A generous drizzle of tangy lemon glaze settles over the cooled loaf, adding a sweet-tart finish and an extra burst of citrus in every slice.

The secret to the best lemon flavor is right in the zest. Rubbing the zest into the sugar before creaming it with the butter releases the lemon’s fragrant natural oils, giving the finished cake a deeper citrus aroma without making the loaf overly sharp. It is an easy little trick that makes a noticeable difference.

This is the sort of cake I love having around for afternoon coffee, weekend brunch, or an easy dessert when guests stop by. It keeps the preparation straightforward, uses everyday ingredients, and looks especially pretty with fresh zest scattered over the glaze.

Love this bright and buttery lemon loaf? Pin it to your Dessert or Baking board on Pinterest so you don’t lose it!

Why You’ll Love This Recipe

• Big Lemon Flavor: Fresh zest and lemon juice give the loaf a naturally bright citrus character.
• Tender Crumb: Properly creamed butter and sugar create a soft, delicate texture.
• Simple Ingredients: Everything comes together with familiar baking staples.
• Easy Finish: The quick lemon glaze makes the loaf look polished without complicated decorating.
• Flexible Treat: Serve it with coffee, tea, brunch, or as an easy after-dinner dessert.

Ingredients

For the Lemon Loaf

190 g (1½ cups) all-purpose flour

1½ tsp baking powder

¼ tsp salt

170 g (¾ cup) unsalted butter, softened

180 g (¾ cup + 2 tbsp) granulated sugar

2 large eggs, room temperature

120 ml (½ cup) milk

2 tbsp fresh lemon juice

2 tbsp finely grated lemon zest

1 tsp vanilla extract

For the Lemon Glaze

120 g (1 cup) powdered sugar

2-3 tbsp fresh lemon juice

Fresh lemon zest, for finishing

Instructions

1. Prepare the pan and oven. Heat the oven to 175°C / 350°F. Grease a standard loaf pan and line it with parchment paper, leaving some overhang to make the finished loaf easy to lift out.
2. Infuse the sugar with lemon. For a more pronounced citrus flavor, rub the lemon zest into the granulated sugar with your fingertips until the sugar feels slightly moist and smells strongly of lemon.
3. Cream the butter and sugar. Beat the softened butter and lemon-infused sugar for 3-4 minutes, until the mixture is pale, fluffy, and noticeably lighter in texture.
4. Add the eggs and flavorings. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, lemon juice, and remaining lemon zest, then mix just until incorporated.
5. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Build the batter. Add the dry ingredients to the butter mixture in several additions, alternating with the milk. Mix gently after each addition and stop as soon as the batter is smooth. Avoid overmixing, which can make the loaf dense.
7. Fill the pan. Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
8. Bake. Bake for 50-60 minutes, or until the loaf is golden and a skewer inserted into the center comes out clean or with a few moist crumbs.
9. Cool completely. Let the loaf cool in the pan for 10-15 minutes. Lift it out using the parchment overhang and transfer it to a wire rack. Allow it to cool completely before glazing.
10. Make the glaze. Whisk the powdered sugar with 2 tbsp lemon juice. Add a small amount of additional lemon juice, as needed, until you have a thick but pourable glaze.
11. Finish the loaf. Drizzle the glaze generously over the cooled cake and sprinkle with fresh lemon zest. Let the glaze set briefly before slicing.

Cooking Notes

• Use room-temperature ingredients: Room-temperature butter, eggs, and milk blend more evenly and help create a lighter crumb.
• Do not overmix: Once the flour is added, mix only until the ingredients are incorporated. Excessive mixing can develop gluten and make the loaf tough.
• Check the center: If the top is golden but the center is not finished, loosely cover the loaf with foil and continue baking until a skewer comes out clean or with a few moist crumbs.
• For stronger lemon flavor: Rubbing the zest into the sugar before creaming is one of the easiest ways to intensify the natural citrus aroma.
• Glaze consistency: Start with 2 tbsp lemon juice. Add more a teaspoon at a time if the glaze is too thick.
• Storage: Store the glazed loaf tightly covered at room temperature for up to 3 days, or refrigerate for longer storage. Bring refrigerated slices to room temperature before serving for the best texture.

Nutrition

Estimated Nutrition per Serving
Yields: 8 servings
Approximate serving size: 1/8 loaf, about 140 g

• Calories: 413 kcal
• Fat: 19.2 g
• Carb: 57.1 g
• Protein: 4.7 g

FAQ

• Can I use bottled lemon juice? Fresh lemon juice is recommended because it provides a brighter flavor, especially in the glaze. Fresh zest should still be used whenever possible.
• Why did my loaf turn out dense? Overmixing after adding the flour is a common cause. Mix gently and only until the flour is incorporated.
• Can I make the loaf ahead? Yes. Bake and cool the loaf completely, then keep it tightly covered. Glaze it shortly before serving for the freshest appearance.
• How do I know when the loaf is done? Insert a skewer into the center. It should come out clean or with a few moist crumbs, but no wet batter.
• Can I make the lemon flavor stronger? Yes. Rub the zest into the sugar before creaming it with the butter. This releases the citrus oils and intensifies the aroma and flavor.