Irresistible Lemon Loaf Cake Recipe for a Zesty Treat

There’s something magical about the aroma of a freshly baked lemon loaf cake wafting through the kitchen. It’s like a hug from your grandma wrapped in citrus goodness, making even the cloudiest of days seem a little brighter. The zesty tang of lemon dances on your palate, while the moist, tender crumb invites you to take just one more slice—who’s counting calories anyway?

I still remember the first time I baked this lemon loaf cake. My kitchen looked like a tornado had hit it, flour everywhere and an enthusiastic attempt at zesting lemons that ended with me sporting more juice on my face than in the bowl. But oh, was it worth it! This delightful treat has become a staple for brunches and tea parties, and I promise you’ll want to whip it up every chance you get.

I still chuckle when I think about how my friends devoured this lemon loaf cake at my birthday last year; they barely left crumbs!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The backbone of our cake; make sure it’s fresh for optimal fluffiness.

• Granulated Sugar: Sweetness is key here, so don’t skimp—use high-quality sugar for the best results.

• Baking Powder: This little magic powder helps your cake rise beautifully.

• Salt: A pinch enhances flavors; don’t forget it!

• Unsalted Butter: Use softened butter for a rich, moist texture that melts in your mouth.

• Eggs: Use large eggs at room temperature for even mixing and better volume.

• Fresh Lemons: Zest and juice are crucial here; opt for organic if possible for an extra burst of flavor.

• Vanilla Extract: A splash adds warmth and depth to the lemony goodness.

• Powdered Sugar: For an optional glaze that takes this cake over the top!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make lemon loaf cake

Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Grease a loaf pan thoroughly with butter or non-stick spray so nothing sticks!

Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, and salt until combined. It should resemble a fluffy cloud—light and airy.

Cream Butter and Sugar : In another bowl, beat softened butter and granulated sugar until light and fluffy—about 3-5 minutes. You want it creamy like that dreamy relationship everyone talks about.

Add Eggs & Flavorings : Beat in eggs one at a time, followed by vanilla extract. Then mix in freshly squeezed lemon juice and zest until fully incorporated.

Combine Wet & Dry Ingredients : Gradually fold the dry mixture into the wet ingredients until just combined; do not overmix! We want a tender crumb that’s as soft as a feather pillow.

Bake Your Cake : Pour the batter into your prepared loaf pan and smooth out the top. Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell heavenly!

Now you have made an irresistible lemon loaf cake that begs to be shared—or kept all to yourself (no judgment here). Let it cool before glazing if you’re feeling extra fancy!

Enjoy every slice of this delightful treat that balances sweetness with zesty brightness perfectly!

Perfecting the Cooking Process

To bake the perfect lemon loaf cake, preheat your oven first while you mix the batter. This ensures even cooking and that lovely rise you want.

Add Your Touch

Feel free to swap regular flour for gluten-free or add poppy seeds for a fun twist. Zesting in some lime can also give it an exciting zing.

Storing & Reheating

Store your lemon loaf cake in an airtight container at room temperature for up to five days. You can reheat slices in the microwave for about 10 seconds for that fresh-baked flavor.

Baking this lemon loaf reminds me of sunny afternoons spent with my grandmother. Her laughter filled the kitchen as she taught me that a pinch of love makes every recipe special.

FAQ

Can I use other citrus fruits instead of lemons?

Yes, oranges or limes can provide delightful variations to the lemon loaf cake.

How can I make my lemon loaf cake more moist?

Adding sour cream or Greek yogurt to the batter helps achieve that deliciously moist texture.

What should I do if my lemon loaf sinks in the middle?

Ensure you’re not overmixing the batter and always check your oven temperature for accuracy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Lemon Loaf Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x

Print Recipe

Pin Recipe

Description

Lemon loaf cake is a delightful treat that combines bright citrus flavors with a moist, tender crumb. Perfect for brunches or afternoon tea, this easy-to-make cake fills your kitchen with a refreshing aroma that’s sure to brighten anyone’s day. With its zesty lemon glaze and inviting appearance, this lemon loaf cake is an absolute crowd-pleaser you’ll want to bake again and again.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• ⅓ cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1 cup powdered sugar (optional for glaze)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla, lemon juice, and zest.
5. Gradually fold in dry ingredients until just combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick comes out clean. Let cool before glazing if desired.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 210
• Sugar: 20g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 55mg