Easy Moist Classic Lemon Loaf Cake

A simple, moist lemon loaf cake bursting with bright flavor. Ready in just over an hour—perfect for tea time or any gathering!

Got guests coming over? Don’t panic! You can whip up a sophisticated dessert in no time. Our no-bake cheesecake cups look stunning and require zero oven time. Alternatively, serving a warm slice of lemon loaf cake with a side of homemade ice cream is a guaranteed way to impress without spending hours in the kitchen.

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 10 slices
Calories: 260 kcal per slice

Introduction

Bright, tangy lemon meets a soft, moist crumb in this classic lemon loaf cake. It’s simple enough for beginners but tasty enough to impress friends and family.
No fancy tools or rare ingredients—just a few pantry staples and fresh lemons to make a dessert that feels light and flavorful.

Why you’ll love this recipe

— Super moist texture that stays fresh for days
— Easy ingredients you likely already have
— Bright lemon flavor from zest and juice
— Quick glaze adds extra tang and shine
— Perfect for brunch, tea, or an afternoon snack

Ingredients

Cake:
— 1½ cups (190 g) all-purpose flour
— 2 tsp baking powder
— ½ tsp salt
— 1 cup (200 g) granulated sugar
— ½ cup (113 g) unsalted butter, softened
— 2 large eggs, room temperature
— ½ cup (120 ml) milk, room temperature
— Zest of 2 lemons (about 2 tbsp)
— Juice of 1 lemon (about 3 tbsp)
— 1 tsp vanilla extract

Glaze:
— 1 cup (120 g) powdered sugar, sifted
— 2–3 tbsp fresh lemon juice

How to make it

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in lemon zest and juice.
6. Add the dry ingredients in three parts, alternating with milk (start and end with flour). Stir gently until just combined. Do not overmix.
7. Pour batter into the prepared pan and smooth the top with a spatula.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, cover loosely with foil after 30 minutes.
9. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
10. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. Slice and serve.

Tips and common mistakes

— Bring ingredients to room temperature for even mixing.
— Don’t overmix the batter; it keeps the cake tender.
— Use fresh lemon juice for the best flavor—bottled juice is less vibrant.
— Check doneness at 45 minutes to avoid a dry cake.
— Cool completely before glazing to prevent the glaze from running off.

Substitutions

— Milk: Swap for buttermilk or plain yogurt for extra tang.
— Butter: Use equal amount of vegetable oil for a slightly different crumb.
— Gluten-free: Replace flour with a 1:1 gluten-free blend, add ½ tsp xanthan gum if needed.

Storage instructions

Store the loaf in an airtight container at room temperature for up to 3 days. For longer freshness, keep in the fridge for up to 5 days. You can also freeze slices for up to 2 months; thaw at room temperature.

FAQ

Q: Can I use lime instead of lemon?
A: Yes! Swap lemon zest and juice with lime for a zesty twist.

Q: Why did my loaf sink in the middle?
A: Likely overmixing or opening the oven door too early. Mix gently and keep the oven closed.

Q: Can I make this into muffins?
A: Absolutely. Fill a lined muffin tin ¾ full and bake at 350°F (175°C) for 18–20 minutes.

Q: How do I get a shiny glaze?
A: Sift the powdered sugar to remove lumps and whisk with juice until smooth before drizzling.