Lemon Loaf Cake Recipe

Introduction

This Lemon Loaf Cake is a bright and moist treat perfect for any occasion. Bursting with fresh lemon flavor and topped with a tangy lemon glaze, it’s sure to become a favorite in your baking rotation.

Ingredients

• 1 cup vegetable or canola oil (or another neutral oil)
• 2 1/2 cups granulated sugar
• 6 large eggs (room temperature)
• 1/4 cup lemon juice
• Zest of one large lemon (optional)
• 1 cup full-fat sour cream (OR Greek yogurt or buttermilk)
• 1 tablespoon pure lemon oil
• 3 1/2 cups all-purpose or cake flour (sifted)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• A few drops of yellow food coloring (optional)
• 2 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice

Instructions

1. Step 1: Preheat the oven to 350 degrees F.
2. Step 2: Sift the flour into a medium bowl, then add baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer or hand mixer, combine the oil and granulated sugar. Add the eggs one at a time, mixing only until combined after each addition.
4. Step 4: Add sour cream, lemon juice, lemon zest (if using), lemon oil, and the dry ingredients. Mix gently until the batter is smooth, scraping the sides and bottom of the bowl with a rubber spatula as needed.
5. Step 5: If desired, add a few drops of yellow food coloring and stir just until evenly combined.
6. Step 6: Line two 9×5-inch loaf pans with paper liners or grease them. Divide the batter evenly between the pans, spreading it out gently with a spatula.
7. Step 7: Bake for 55-60 minutes. Check doneness by pressing the top to see if it bounces back or by inserting a toothpick—it should come out mostly clean with a few moist crumbs.
8. Step 8: About three-quarters through baking, carefully rotate the pans 180 degrees for even baking. Be gentle to avoid causing the cake to fall.
9. Step 9: When done, run a butter knife around the edges to loosen the cakes. Let them cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
10. Step 10: For the lemon icing, whisk together powdered sugar and 3-4 tablespoons lemon juice in a medium bowl. Adjust the lemon juice to your preferred thickness.
11. Step 11: Once the cakes are fully cooled, spoon the icing over each loaf to finish.

Tips & Variations

• Use Greek yogurt or buttermilk instead of sour cream for a different tangy flavor and texture.
• Adding lemon zest intensifies the lemon flavor—don’t skip if you love citrus!
• A few drops of yellow food coloring give the cake a sunny color but are completely optional.
• Make mini loaf cakes using smaller pans and reduce baking time to 30-40 minutes.

Storage

Store the Lemon Loaf Cake covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to one week. Reheat slices gently in the microwave for 10-15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of oil?

Yes, you can substitute melted butter for oil for a richer flavor, but the texture might be slightly denser.

How do I know when the cake is fully baked?

The cake is done when the top springs back when pressed lightly or when a toothpick inserted near the center comes out with only a few moist crumbs attached.

Lemon Loaf Cake Recipe

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★★★★★

4.7 from 58 reviews

This Lemon Loaf Cake is a moist, tangy treat perfect for any lemon lover. Made with a blend of lemon juice, zest, and pure lemon oil, this cake is rich and flavorful, featuring a creamy lemon icing that adds the perfect finishing touch. Baked to golden perfection, it’s ideal for dessert, tea time, or special occasions.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves (9×5-inch pans) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup vegetable or canola oil (or another neutral oil)
• 2 1/2 cups granulated sugar
• 6 large eggs (room temperature)
• 1/4 cup lemon juice
• Zest of one large lemon (optional)
• 1 cup full-fat sour cream (OR Greek yogurt or buttermilk)
• 1 tablespoon pure lemon oil
• 3 1/2 cups all-purpose or cake flour (sifted)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• A few drops of yellow food coloring (optional)

Lemon Icing Ingredients

• 2 1/2 cups powdered sugar
• 3–4 tablespoons lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the lemon loaf cake evenly.
2. Prepare Dry Ingredients: Sift the flour into a medium bowl using a sifter or metal strainer. Add the baking powder, baking soda, and salt to this bowl, then set aside.
3. Mix Wet Ingredients: In a stand mixer fitted with a beater attachment or using an electric hand mixer, combine the oil and sugar until well blended. Add the eggs one at a time, mixing only until combined after each addition.
4. Add Flavorings and Dry Mix: Incorporate the sour cream, lemon juice, lemon zest (if using), lemon oil, and the sifted dry ingredients into the wet mixture. Mix only until the batter is smooth, scraping the bowl’s sides and bottom occasionally with a rubber spatula.
5. Add Coloring: If desired, gently stir in a few drops of yellow food coloring with a spatula to enhance the lemon hue, mixing just until combined.
6. Prepare Baking Pans: Line two 9×5-inch cast iron or metal loaf pans with paper liners. Divide the batter evenly between the pans and spread gently with a spatula for an even surface.
7. Bake the Cakes: Place the pans in the preheated oven and bake for 55-60 minutes. Check doneness by pressing the top lightly; the cake should bounce back. Alternatively, insert a toothpick—if it comes out mostly clean, the cake is done.
8. Rotate Pans: About three-quarters into baking, carefully rotate the pans 180 degrees to promote even cooking. Be gentle to avoid disturbing the rising cake.
9. Cool in Pans: Once baked, run a butter knife around the edges of the pans to loosen the cakes. Allow them to cool in the pans for 10 minutes.
10. Cool Completely: Remove cakes from the pans and place on a baking rack to cool completely before icing.
11. Prepare Lemon Icing: In a medium bowl, whisk together the powdered sugar and 3-4 tablespoons of lemon juice until smooth. Adjust lemon juice quantity to achieve your preferred icing thickness.
12. Ice the Cakes: When the cakes are fully cooled, spoon the lemon icing over each loaf, allowing it to spread and drip slightly over the edges for a beautiful finish.

Notes

• Using room temperature eggs helps the batter to emulsify properly and results in a better texture.
• For a tangier cake, add extra lemon zest to the batter.
• Be cautious when rotating the pans mid-bake to avoid the cake falling.
• Paper liners make removing the cake easier and help with clean edges.
• The lemon icing thickness can be adjusted by adding more or less lemon juice.
• Sour cream can be substituted with Greek yogurt or buttermilk for a slightly different flavor profile.

Keywords: Lemon Loaf Cake, Lemon Cake, Loaf Cake, Lemon Icing, Citrus Dessert, Moist Cake, Homemade Cake