There’s nothing quite like a citrusy, tender Lemon Loaf Cake topped with a bright, homemade lemon glaze. It’s the perfect treat for spring and summer.
Made with fresh lemon zest and juice, it’s the perfect balance of sweet and tangy. It’s irresistibly good, you’ll have a hard time stopping at just one slice! It’s every bit as delicious as my Lemon Blueberry Bread.
This bright lemon loaf cake is one of my favorite pound cakes, perfect for all citrus lovers! When I stock up on fresh lemons from the farmer’s market, this is always my go-to, though my Lemon Blueberry Bread and Cranberry Orange Pound Cake are close behind!
The use of fresh lemons in this loaf recipe is key. With its moist, pound cake-like texture and bright lemon glaze, this loaf is perfect for spring and summer gatherings.
You can skip the glaze if you’d like, like I do with my Fresh Strawberry Bread. It’s great for a breakfast or snack version, but for dessert, I definitely recommend adding to the lemon loaf cake!
Love citrus desserts? Try my recipe for Lemon Bars and my Key Lime Pie recipe! These Lemon Ricotta Pancakes are really good too!
Why I Love This Recipe
- Perfect balance of sweet and tart. The flavors are bright and fresh.
- The use of Greek yogurt gives it the best, extra tender and moist texture.
- So simple to make! Made with simple ingredients in just a few easy steps.
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Ingredient Notes
This recipe requires baking staples, lemons, and yogurt. Below, I included a few notes from recipe testing that I hope you find helpful.
- All-purpose flour: Spooned and leveled.
- Baking powder: For that perfect life, plus a soft and airy texture.
- Unsalted butter: Bring it out to room temperature. Creaming butter and sugar aerates the batter, giving it a lighter texture.
- Sugar: Use granulated sugar for the right texture.
- Large eggs: At room temperature.
- Greek yogurt: Adds moisture and richness to the lemon loaf. Also at room temperature.
- Fresh lemons and zest: Skip the bottled stuff. Using fresh lemons is key! Save some for garnish.
- Vanilla extract and salt: Always brings out flavors in baked goods
- For the glaze: confectioners’ sugar, lemon juice, heavy cream.
Ingredient quantities are listed in the recipe card down below, as always.
How to Make Lemon Loaf Cake
Prepping the batter for this lemon loaf recipe takes under 30 minutes. The rest is just baking time and waiting for it to cool down. Let’s make it!
Step 1: Preheat oven to 350 F. Grease and line a 9×5 loaf pan with parchment paper. In a mixer, cream the butter and sugar on medium-high for 2 minutes until fluffy. Reduce to medium, then add eggs, Greek yogurt, lemon zest, vanilla, and lemon juice. It may curdle from the acid, that’s normal and will come together when you add the dry ingredients.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture on medium speed, mixing just until incorporated.
Step 3: Pour the batter into the prepared loaf pan. Bake on the center rack for 55 to 60 minutes. If it browns too quickly, tent with foil around the 45-minute mark. The lemon loaf cake is done when a toothpick comes out clean.
Step 4: Let cool in the pan for 5-10 minutes, then lift it out and let cool completely on a wire rack before adding the icing.
Step 5: Whisk the icing ingredients. I like my glaze thick, so I only add a little bit of cream at a time until it is just about right. Drizzle it over the lemon loaf.
Step 6: Garnish with lemon zest or slices, slice, and enjoy!
Tips for Success
- Use room temperature ingredients. Bring out the butter, eggs, and yogurt from the fridge about 30 minutes ahead so it all mixes evenly.
- For creaming the butter and sugar, use a stand or hand mixer or electric hand mixer. This step is key as it incorporates air to ensure it’s light and not dense.
- Remember to zest the lemons before squeezing them. I always forget!
- Don’t open the oven door while baking, as this can cause a change in temperature, which can interfere with the baking powder’s magic to make the cake rise properly.
- Icing can be tricky to get right in terms of consistency, so add the liquid little by little. You can always add more to taste.
Make Ahead and Freezing
Make ahead: Since the lemon loaf needs to be completely cooled before frosting, it’s convenient to bake it a day in advance and add the glaze just before serving.
Freezing: You can also freeze it for longer storage. Once cooled, wrap the loaf tightly in plastic wrap and then foil (double wrapping helps prevent freezer burn), and place it in a freezer-safe bag. It will keep well for up to 2 months. When ready to serve, thaw it overnight in the fridge, then glaze before serving.
Recipe FAQs
No, it will melt into the loaf, become runny, and get messy.
This is a natural reaction from the acidity (yogurt, lemon juice). Once the dry ingredients are added, the batter will come together nicely.
No, it’s a key ingredient to ensure it’s moist and tender.
More Lemon Sweets
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Lemon Loaf Cake
Equipment
Ingredients
- 2 cups all-purpose flour - spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature - 2 standard sticks
- 1 cup granulated sugar
- 4 large eggs - at room temperature
- ½ cup Greek yogurt - at room temperature
- Zest of 2 large lemons - about 1 tablespoon
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the glaze
- 1 ½ cups confectioners sugar - plus more as needed
- 1 tablespoon freshly squeezed lemon juice - or to taste
- 1 to 2 tablespoons heavy cream - as needed
- Lemon zest and slices - for decoration
Instructions
- Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan and line with parchment paper with overhang on both sides of the pan (the long sides).
- Whisk the dry ingredients: In a bowl, whisk the flour, baking powder and salt. Set aside.
- Cream the butter with sugar: In the bowl of a stand mixer with the whisk attachment (or use an electric hand mixer), beat the softened butter over medium-high speed until fluffy, about 2 minutes, scraping the sides of the bowl. Add the sugar and continue beating until light and fluffy, about 2 more minutes.
- Reduce to medium speed. Add the eggs, one by one, until fully incorporated.
- Next, mix in the Greek yogurt, lemon juice, lemon zest and vanilla extract. Note: It may look curdled, that’s normal from the acid of the lemon. The batter will come together once you add the dry ingredients.
- On medium speed, mix in the dry ingredients into the wet ingredients until fully incorporated and no pockets of flour remain. Do not overmix. Transfer the batter into the lined loaf pan.
- Bake in the middle rack for 55-60 minutes, or until a toothpick inserted into the middle comes out clean. A few moist crumbs are fine. Notes: Try not to open the oven while it's baking, otherwise it may collapse in the center. If the top is browning too fast, tent with foil, usually at the 45-minute mark.
- When ready, remove from the oven and let it cool in the pan for about 5-10 minutes. Lift it out of the pan and let cool completely on a wire rack. It needs to be cooled completely before adding the glaze.
- Make the lemon glaze: Whisk confectioners sugar with lemon juice and heavy cream, adding the cream a tablespoon at a time until it reaches your desired thickness. I prefer a thicker glaze, so I add the liquid slowly. Glazes can be finicky.
- Drizzle or pour over the icing over the cooled lemon loaf. Garnish with lemon zest and lemon slices. Cut into slices and enjoy!
Notes
- Use room temp ingredients so it all mixes better and easier.
- You can use a stand mixer or an electric hand mixer to properly cream the butter and sugar, and incorporate air into the batter.
- Don’t open the oven while baking. Drastic drops in oven temperature can cause cakes to sink in the middle.
- Icing: Icings can be finicky, so add the liquid gradually to control consistency until you get it just right.
- Make ahead: Bake a day ahead and glaze just before serving. The loaf must be fully cooled down first anyway.
- Freezing: Cool completely, double wrap in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge, then glaze.
Lucy says
Hi, can one use sour cream in place of Greek Yogurt? I will have to try your Blueberry Cake, sounds great.
Tania says
Hi Lucy! I haven’t tried making with sour cream, but I think it will work just fine.