Lemon Loaf Cake Recipe

This lemon loaf cake is a moist pound cake with bright lemon flavor and topped with a thick lemon glaze! It's better than Starbucks and easy to make from scratch.

Prep Time: 10

Cook Time: 50

Cool Time: 30

Total Time: 1 30

Servings:

Ingredients

Lemon Loaf

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt , or to taste
3 large eggs , at room temperature
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt , at room temperature
½ cup vegetable oil
2 Tablespoons lemon zest , about 2 lemons
2 Tablespoons lemon juice , plus more to taste
1 ½ Tablespoons lemon extract , plus more to taste

Lemon Glaze

1 cup powdered sugar , plus more if needed
3 Tablespoons lemon juice , depending on consistency
1 Tablespoon unsalted butter , at room temperature

Instructions

Lemon Loaf

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with floured cooking spray, or butter and flour the pan.
In a small bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a large bowl, whisk 3 eggs, 1 cup sugar, and 1 cup sour cream vigorously until smooth and combined. While whisking, drizzle with 1/2 cup oil in slowly. Whisk in 2 Tablespoons lemon zest, 2 Tablespoons lemon juice, and 1 1/2 Tablespoons lemon extract.
Stir in the dry ingredients until just combined, being careful to not overmix even if a few lumps remain.
Pour the batter evenly into the loaf pan. Smooth the top with a rubber spatula.
Bake 40 minutes. Loosely tent the pan with aluminum foil to prevent browning. Bake 10 to 12 minutes more, or until the cake is domed and a toothpick inserted into the center comes out clean.
Cool. On a wire rack, let cool in pan at least 30 minutes before turning out onto the rack to cool completely.

Lemon Glaze

In a small bowl, whisk together 1 cup powdered sugar, 3 Tablespoons lemon juice, and 1 Tablespoon butter until smooth and combined. Add more powdered sugar or lemon juice, if needed, to reach the right consistency to drizzle off a spoon.
Evenly drizzle glaze over the cooled cake before slicing.

Notes

Storage: The loaf will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months. Storing it in the fridge may dry it out.

Lemon Flavor: Lemon oil isn't the same as the extract and is a much more intense flavor. I wouldn't recommend swapping it for the extract.

Leftover Glaze: If you have extra glaze, feel free to spread it on a slice of cake like you would toast. Or drizzle it over a batch of blueberry muffins.

Recipe credit: Recipe adapted from Averie Cooks.

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