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Lemon Loaf Cake With A Soft
This lemon loaf cake is simple, delicious, and perfect for any occasion! It’s an easy recipe that’s sure to satisfy your sweet cravings.

My friends at work gave me lots of ideas for different cake flavors, and I wrote them all down in my recipe notebook. But I couldn’t stop thinking about a lemon loaf cake, especially with spring just around the corner.
Lemon loaf cakes are always a hit at dessert tables or parties, and they always get amazing reviews. It’s the perfect cake for a refreshing citrusy flavor !!I also advise you to try homemade limoncello

Enjoy the rich, soft texture of lemon loaf cake, topped with creamy lemon frosting. It’s so good that no one could resist tasting it during their work break!
How to do you make Lemon Loaf Cake With A Soft
Step One : Prepare the Ingredients
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step Two : Make the Batter
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, then add the yogurt (or sour cream), lemon juice, and lemon zest. Mix until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Step Three : Bake the Cake
Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Step Four: Make the Lemon Glaze
Mix the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes before slicing and serving.

Kitchen Equipment You’ll Need
- Mixing bowls
- Loaf pan (9×5-inch recommended)
- Whisk or electric mixer
- Measuring cups and spoons
- Lemon zester
- Parchment paper
- Cooling rack
- Small bowl (for glaze)
- Spatula
Tips For Making the Best Lemon Loaf Cake
Use Fresh Lemons: Freshly squeezed lemon juice and zest give the cake its bright and authentic flavor. Avoid bottled lemon juice for the best results.
Room Temperature Ingredients: Use room temperature butter, eggs, and yogurt for a smoother batter and better rise.
Adjust the Glaze: For a thicker glaze, use less lemon juice. For a thinner drizzle, add a bit more.
Double the Recipe: This recipe doubles well if you want to make two loaves—one to enjoy and one to share!

What to Eat with Lemon Loaf Cake
Lemon loaf cake is delicious on its own, but you can pair it with other treats to elevate your snack or dessert experience:
Tea : A cup of hot tea complements the cake’s citrusy flavor perfectly.
Ice Cream: Pair with vanilla or lemon ice cream for a refreshing dessert.
Fresh Berries: Serve with a side of strawberries, blueberries, or raspberries for a fruity touch.
FAQ
How do I prevent the cake from sticking to the pan?
Line the loaf pan with parchment paper or grease it thoroughly with butter or non-stick spray.
How do I make the glaze less sweet?
Add a splash of milk or a pinch of salt to balance the sweetness.
Can I freeze the cake with the glaze?
It’s best to freeze the cake without the glaze. Add the glaze after thawing for the best texture and flavor.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the yellow part of the lemon peel, avoiding the bitter white pith.
Lemon Loaf Cake With A Soft
Course: Dessert, Snack, cakeCuisine: AmericanDifficulty: Easy, simple8
servings15
minutes55
minutes250
kcal1
hour10
minutesLemon loaf cake with a soft texture is a moist and tender cake bursting with bright lemon flavor, topped with a tangy glaze. Perfect for any occasion.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/3 cup plain yogurt or sour cream
2 tablespoons freshly squeezed lemon juice
Zest of 2 lemons
1/4 cup milk
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Directions
- Step One : Prepare the Ingredients
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step Two : Make the Batter
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the yogurt (or sour cream), lemon juice, and lemon zest. Mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Step Three : Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- Step Four: Make the Lemon Glaze
- Mix the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes before slicing and serving.
Notes
- Room Temperature Ingredients: Ensure your butter, eggs, and yogurt or sour cream are at room temperature. This helps create a smoother batter and a better rise
- Test for Doneness: Start checking the cake at the 50-minute mark. Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done.
- Customize It: Add a handful of poppy seeds, blueberries, or raspberries to the batter for a twist on the classic recipe.
- Prevent Sticking: Line the loaf pan with parchment paper or grease it thoroughly to ensure the cake releases easily after baking.
- Serve Fresh: This cake tastes best fresh, but leftovers stay moist and delicious for several days when stored properly.