Lemon Loaf Recipe

There's something undeniably delightful about a zesty, moist lemon cake that just hits the spot. Whether you’re craving a dessert with fresh lemon flavor or just need a simple, homemade treat to go with your coffee, this Lemon Loaf Recipe has you covered. 

This is my go-to lemon loaf recipe for a variety of reasons. It’s easy to make, packed with citrusy goodness, and topped with the perfect sweet lemon glaze. 

A good lemon loaf is the perfect sweet to bring to brunch or serve at a springtime shower. Citrus dishes, like my Glazed Orange Scones are perfect for spring because they’re light, refreshing, and bursting with bright, fresh flavors that match the season’s energy.

If you are looking for more recipes featuring a lemony flavor, try my No Bake Lemon Cheesecake Pie or my Lemon Curd Cookies.

Why You'll Love This Lemon Loaf Recipe

• Bright Lemon Flavor – This lemon loaf is bursting with citrusy goodness thanks to fresh lemon zest and juice. Every bite delivers the perfect balance of tangy and sweet flavors that lemon lovers crave. And the lemon flavor is not only in the lemon loaf, but it's also in the lemon icing. 
• Super Moist & Tender – The combination of sour cream, vegetable oil, and whole milk creates a soft lemon loaf with a rich, moist texture. No dry crumbs here—just a perfectly tender cake every time!
• Easy & Made with Simple Ingredients – No fancy techniques or hard-to-find ingredients are required! This easy lemon loaf cake recipe comes together with pantry staples, making it perfect for both beginners and seasoned bakers.

Substitutions

Whether you're out of an ingredient or need a swap to fit your dietary needs, there are plenty of easy substitutions to keep this lemon loaf just as delicious. Here are some simple swaps that work perfectly in this recipe.

• Flour -  If you're looking to make this loaf gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.
• Sour Cream - Greek yogurt can be used in place of sour cream for a slightly tangier flavor. Since sour cream has a higher fat content, it helps to create the moist crumbs. When testing this recipe, I found that using Greek yogurt will change the texture and moistness slightly.
• Vegetable Oil - Melted coconut oil or neutral oil like avocado would work. I would not recommend olive oil because it has a stronger flavor that could affect the taste of the loaf.
• Lemon Juice and Zest - If you don't have any fresh lemons, you can substitute lemon extract. However, lemon extract is much stronger and you only need a tiny amount to give the lemon flavor. Additionally, lemon extract will not give the bread the tang that fresh lemon juice and zest would add to the bread.

Variations

Want to switch things up? This lemon loaf is a great base for different flavors and add-ins. Try these fun twists to make it your own!

• Poppy Seeds - Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
• Blueberries - Fold in 1 cup of fresh or frozen blueberries to create a lemon-blueberry loaf.

Ingredients

Ingredient Notes

• Lemon Zest and Juice: You will zest the lemons first and then squeeze the juice from them. Using fresh lemons provides the best flavor. The zest adds a concentrated lemony aroma, while the juice offers tanginess. For best results, I like to use this citrus zester and this lemon squeezer.
• Sour Cream: Incorporating sour cream into the batter ensures a moist texture and adds a subtle tang that complements the lemon.
• Vegetable Oil: Using oil instead of butter keeps the cake moist and gives it a tender crumb.

*Please scroll down to the complete recipe card for specific ingredient amounts.

How To Make The Best Lemon Loaf Recipe

Step 1. Prepare the Pan. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

Step 2. Prepare the Dry Ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3. Combine the Wet Ingredients. In a separate large bowl, combine the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar 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.

Step 4. Add and Mix. Stir in the sour cream, fresh lemon juice, whole milk, vegetable oil, and vanilla extract until well combined.

Step 5. Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to ensure a tender crumb.

Step 6. Pour and Bake! 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.

Step 7. Cool. 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.

Step 8. Make the Glaze. While the cake cools, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you prefer a thinner glaze.

Step 9. Glaze and enjoy. 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.

Storage and Freezing Instructions

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to a week.

To freeze, wrap the unglazed cake tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before glazing and serving.

Natalie's Pro Tip

For an extra moist and flavorful loaf, consider brushing the cake with a simple lemon syrup before glazing. To make the syrup, combine equal parts fresh lemon juice and granulated sugar in a small saucepan. Heat until the sugar dissolves, then pour the warm syrup over the cooled cake. This adds moisture and intensifies the lemon flavor.