There’s something timeless and comforting about a loaf cake sliced just thick enough to savor with a cup of tea or coffee. Lemon loaf cake, with its delicate crumb, bright citrus profile, and sweet-tart glaze, becomes a standout. This recipe guides you from basic ingredients to luscious results, capturing the essence of a classic lemon cake while ensuring it stays moist for days.
Why Choose This Lemon Loaf?
This recipe strikes a balance between simplicity and impact. You don’t need fancy skills or expensive equipment. If you have fresh lemons and an hour, you can create a cake that radiates homemade flair and bright, inviting flavors. Whether you want to bake for a brunch, treat the family, or package it up for a thoughtful gift, this lemon loaf delivers.
Ingredients
A good lemon loaf starts with a shortlist of pantry essentials, balanced by fresh citrus. Each item serves a purpose in flavor or texture. Here’s what you’ll need:
For the Cake
- 2 large lemons (for zest and juice)
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- ¾ cup (180 ml) buttermilk, room temperature
For the Lemon Syrup
- ⅓ cup (70 g) granulated sugar
- ¼ cup (60 ml) freshly squeezed lemon juice (use zested lemons)
For the Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tablespoons freshly squeezed lemon juice
Step-by-Step Instructions
Prepare the Pan and Ingredients
-
Preheat the Oven
Heat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving some overhang for an easy lift. -
Zest and Juice the Lemons
- Zest both lemons first using a fine grater. The zest will go into the batter, infusing fragrance.
- Juice the lemons and set aside enough for the batter, syrup, and glaze, straining out any seeds.
Mixing the Batter
-
Combine the Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly mixed. -
Cream Butter and Sugar
In a large mixing bowl, beat the soft butter and sugar together using a hand or stand mixer until pale and creamy. This builds air, helping the cake rise. -
Add Eggs and Lemon Zest
Crack in the eggs, one at a time. Beat well after each addition.
Sprinkle in the lemon zest and mix until combined. -
Alternate Wet and Dry Ingredients
Add about one-third of the flour mixture to the wet mixture, mixing gently by hand.
Follow up with half of the buttermilk and half the lemon juice. Alternate additions, ending with the dry ingredients. Stir just until the last streaks disappear.
Tip: Mixing by hand after the initial creaming step produces a soft, tender crumb. Over-mixing leads to a tough loaf.
- Pour and Smooth
Pour the batter into the prepared pan, smoothing the top lightly with a spatula.
Baking
- Bake on the oven’s center rack for 50–60 minutes. Check at the 50-minute mark by inserting a toothpick in the center. If it comes out with a few moist crumbs (but not wet batter), the cake is done.
- Cool in the pan for 10–15 minutes, then lift onto a wire rack.
Make the Lemon Syrup
- As the loaf cools, set a small saucepan over medium-low heat.
- Stir together sugar and lemon juice until dissolved. Let simmer for 1–2 minutes until clear and slightly thickened.
- Poke holes all over the warm cake with a toothpick or skewer.
- Brush or spoon the syrup over the loaf, letting it soak in fully.
This step is key: The warm syrup seeps into the cake, locking in moisture and amplifying the lemon flavor.
Prepare and Apply the Lemon Glaze
- In a small bowl, whisk together sifted powdered sugar and lemon juice until smooth and pourable.
- Once the loaf is completely cool, drizzle glaze in zig-zag patterns over the top. Let it set for 15–20 minutes before slicing.
Tips for Success
Getting the perfect moist lemon loaf is all about care during a few key steps. Here are some pointers:
- Zest Before Juicing: Always zest your lemons before juicing—they’re harder to handle once cut.
- Accurate Measuring: Fluff the flour, then spoon it into your measuring cup. Level off with a knife for precision.
- Room Temperature Ingredients: Let eggs, buttermilk, and butter sit out for 30 minutes before baking. This helps with even mixing.
- Gentle Mixing: Stir flour into the batter as gently as possible to keep your loaf soft.
Ingredient Substitutions and Variations
The classic recipe works well as written, but you can tailor it to preference or pantry:
- Dairy-Free: Use plant-based butter and substitute buttermilk with unsweetened almond milk plus 2 teaspoons lemon juice.
- Extra Citrus: Mix in a little orange or lime zest with the lemon for a more complex flavor.
- Add-ins: Fold in 1 cup of blueberries or poppy seeds for a new spin.
- Glaze Options: For a thicker glaze, use less juice. For a thin, sheer finish, add a bit more.
Serving Suggestions
This lemon loaf cake adapts easily to different moments:
- Serve plain with afternoon tea or espresso.
- Pair a slice with vanilla yogurt or whipped cream and fresh berries for dessert.
- Toast gently and spread with lemon curd for a breakfast treat.
Troubleshooting: Common Lemon Loaf Questions
| Question | Solution |
|---|---|
| Cake is dry | Measure flour carefully, don’t over-bake. Syrup helps. |
| Loaf sticks to pan | Line pan fully with parchment, allow slight cooling. |
| Glaze soaked in/not visible | Allow loaf to cool fully before glazing. |
| Cake tastes dull | Use fresh lemons, double-check your zest and juice. |
Storing Your Lemon Loaf
To keep your cake moist and fresh, pay attention to storage techniques:
- Room Temperature: Wrap the cooled loaf tightly in foil or place in an airtight container. Store on the counter for up to 3 days.
- Refrigeration: The loaf lasts up to a week if refrigerated. Let slices come to room temp before eating for best texture.
- Freezing: Skip glazing if freezing—wrap the cooled loaf in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
If you’re craving something sweet, but not too heavy, this moist lemon loaf cake delivers. Each step brings out the best in simple ingredients: butter for tenderness, buttermilk for lightness, and lemon for sunny brightness. It’s a cake that feels as cheerful as it tastes—perfect for slow mornings, quick snacks, or sharing with friends. Try it once, and this recipe might be the one you return to, bake after bake.
Moist Lemon Loaf Cake
The next time you want a buttery, citrusy treat, try this delightfully sunny lemon loaf cake. It has a sweet lemon glaze. It’s soft. It’s moist. It’s to die for.
Ingredients
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/3 cup buttermilk
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5-inch loaf pan. Line the pan with parchment paper. Set aside.
- Make the cake: Put the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
- In a separate large bowl, rub the sugar and lemon zest with your fingers until fragrant. Add the butter. Beat with an electric mixer on medium speed until light and fluffy.
- Reduce the mixer speed to low. Beat in the eggs one at a time. Add the lemon juice.
- Alternate adding the flour and buttermilk. Start and end with the flour. Mix gently by hand. Combine until just mixed.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Move the cake to a wire rack. Let it cool completely.
- Make the syrup. While the loaf bakes, warm the sugar and lemon juice in a small saucepan over medium-low heat. Stir until the sugar dissolves. Set aside to cool slightly.
- After transferring the loaf to a wire rack, poke holes about halfway through the cake with a toothpick. Carefully pour the syrup over the top, a little at a time. Let it soak in before adding more. Set aside to cool completely.
- Make the glaze. Whisk the powdered sugar and 1 tablespoon of lemon juice in a small bowl until smooth. Add more juice if needed. Stop when the desired consistency is reached.
- Drizzle the glaze over the cooled lemon loaf cake. Slice the cake. Serve. Enjoy.
