Lemon Loaf Cake

So if sunshine had a flavor, I think it would absolutely be lemon loaf cake and this lemon loaf recipe is a keeper. It’s the kind of recipe you bring to a party and suddenly everyone thinks you’re the fancy one who “just whipped something up.” (Little do they know, it took barely any prep and just one bowl!)

This lemon loaf cake is light, cheerful, and downright delicious, and it has come to my rescue more times than I can count. From last-minute brunches to PTA meetings, baby showers to birthdays, it never lets me down.

Why You’ll Love This Lemon Loaf Cake

If you’re anything like me, you’ll appreciate how this cake brings maximum joy with minimal effort. Here’s what makes it special:

• Bright lemon flavor that’s not too sweet and not too tart, just right.
• Moist and fluffy texture thanks to sour cream (a total baking game changer!).
• Easy to make, you don’t even need a stand mixer.
• Perfect for parties, brunches, or just a cozy afternoon treat.
• Freezer-friendly, so you can totally make it ahead.

Occasions Perfect for Lemon Loaf Cake

This little beauty of a loaf cake is a crowd-pleaser all year long, and it fits in just about anywhere. Here’s when I love to bring it out:

• Easter brunch – A light and citrusy option to balance out the chocolate and jelly beans.
• Mother’s Day – It pairs perfectly with tea, flowers, and a few quiet minutes to yourself (a girl can dream, right?).
• Spring and summer picnics – Slice it up and pack it for a zesty treat that holds up well.
• Baby showers – Elegant, sweet, and easy to serve.
• Afternoon playdates – Because we all need snacks.
• “Thinking of you” gift – Wrap it up in parchment and tie it with a ribbon. It’s homemade love in loaf form.

Your Go-To Lemon Loaf Cake Recipe

Here it is, a simple, sunny recipe that’s going to be your new best friend.

Step-by-Step Instructions

1. Get That Oven Going

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Leave a little overhang on the sides, it makes removing the cake a breeze later on.

2. Mix Up Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside, you’ll come back to this in a minute.

3. Lemon Sugar Magic

In a large mixing bowl, add your granulated sugar and lemon zest. Now here’s the fun part, use your fingers to rub the zest into the sugar until it smells amazing and looks like lemony sand. This step makes ALL the difference.

4. Add the Eggs

Crack in the eggs, one at a time, and beat well after each one. You want the mixture to get light and fluffy.

5. Wet Ingredients Go In

Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract. Mix until it all comes together nicely.

6. Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture. Mix just until combined. No need to overmix, we’re making cake, not bread!

7. Bake Your Beauty

Pour the batter into your prepared pan and smooth the top. Pop it in the oven and bake for 55–60 minutes. You’ll know it’s ready when a toothpick in the center comes out clean (a few moist crumbs are okay).

Let it cool in the pan for 20 minutes (this part always feels like forever, but hang in there). Then lift it out with the parchment and transfer to a wire rack to cool completely.

Time to Make That Glaze!

While your house smells like lemon heaven, whisk together the powdered sugar and lemon juice in a bowl. Start with 4 tablespoons of juice, add more if you want it thinner and drippier.

Once your loaf is completely cool, drizzle that glaze on top. It’ll drip down the sides and make everything look like a bakery masterpiece.

Let it set for about 30 minutes. Then slice, serve, and soak in the compliments.

Storage Tips (If You Even Have Leftovers)

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keep it chilled for up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temp when you need a little pick-me-up.

Bonus tip: Slice before freezing so you can pull out just one slice at a time. Midnight lemon loaf snack? Yes, please!

Make It Yours!

Want to switch things up a bit? Here are a few fun ideas:

• Add blueberries to the batter for a berry-lemon combo.
• Swap the glaze for a light dusting of powdered sugar if you’re short on time.
• Add a little almond extract for a subtle twist.
• Turn it into muffins! Just adjust the bake time (about 18–22 minutes should do the trick).

So the next time you need something special (but not stressful) to bring to a gathering, or you just want to treat yourself after a long week of doing all the things, whip up this lemon loaf cake. It’s sunshine on a plate, and we all need a little more of that.

Check Out More Cake Recipes

• Lemon Blueberry Bundt Cake
• Fluffy Coconut Cake
• Cinnamon Marble Bundt Cake

Lemon Loaf Cake

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Ingredients

  

For the Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest from about 2 lemons
• 4 large eggs
• 1 cup sour cream 8 ounces
• ½ cup fresh lemon juice
• ⅓ cup whole milk
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

For the Glaze

• 2 ¾ cups powdered sugar
• 4 tablespoons fresh lemon juice or more if you like a thinner glaze

Instructions

 

Prepare the Cake

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist.
• Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy.
• Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let the cake cool completely.

Make the Glaze

• While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you prefer a thinner glaze.
• Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
• Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months.