Why you will love this recipe?
Trust me, one bite and you will be completely hooked. The lemon gives it that perfect tang, the sour cream or yogurt keeps it unbelievably moist, and the sweet syrup on top brings everything together so beautifully. And of course, there is the dreamy glaze that takes it to a whole new level. It is one of those recipes you will want to make again and again.
Expert Tips for Best results!
- Use fresh lemons – Freshly zested lemons give the cake a bright, vibrant flavour that bottled lemon extract can’t match.
- Rub sugar with zest – Rubbing the sugar and lemon zest together releases the essential oils, making the lemon flavour more intense.
- Combine butter and oil – Using both melted butter and oil keeps the cake moist, soft, and rich.
- Check your bake – Start checking the cake at 45 minutes with a toothpick. The syrup and glaze will add extra moisture, so the cake should be fully set but not dry.
- Syrup while warm – Pour the lemon syrup over the cake while it is still warm to allow it to soak in for maximum flavour and moistness.
- Glaze after cooling – Let the cake cool slightly before adding the glaze. This prevents it from melting too much and ensures a beautiful, creamy finish.
- Optional cream cheese – Adding cream cheese to the glaze makes it richer and adds a subtle tang that complements the lemon perfectly.
How to make Easy Lemon Loaf Cake?
Step 1: Prepare Oven & Dry Ingredients
Preheat your oven to 170°C. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later.
Step 2: Infuse the Sugar with Lemon Zest
In another bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the lemon oils. This step makes the cake wonderfully aromatic and flavourful.
Step 3: Mix the Wet Ingredients
Add the eggs to the sugar mixture and whisk until creamy and pale. Then mix in the oil, melted butter, lemon juice, and sour cream or yogurt until fully combined.
Step 4: Combine Wet & Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Mix just until there are no streaks of flour left. Be careful not to overmix, as this keeps the cake soft and tender.
Step 5: Prepare the Pan and Bake
Pour the batter into a greased 8 or 9-inch loaf pan and smooth the top. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted comes out clean.
Step 6: Make the Lemon Syrup
While the cake is baking, combine sugar, lemon juice, and water in a small pot. Heat gently until the sugar dissolves completely.
Step 7: Soak the Cake with Syrup
Once the cake is out of the oven and still warm, poke holes on the top with a fork. Pour the lemon syrup evenly over the cake and let it soak in while the cake cools.
Step 8: Prepare the Glaze
In a bowl, mix together powdered sugar, heavy cream, lemon juice, a pinch of salt, and cream cheese if using. Whisk until smooth and creamy.
Step 9: Glaze the Cake
Once the cake has cooled completely, drizzle the glaze evenly over the top. Let it set before slicing and serving for that perfect bakery-style finish.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain yogurt works perfectly and gives the cake a moist, tender crumb similar to sour cream.
How can I make the cake extra moist?
Make sure to pour the lemon syrup over the cake while it’s still warm. This allows the flavours to soak in and keeps the cake soft and tender.
How should I store the cake?
Store it in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture.
Can I freeze the cake?
Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before adding glaze and serving.
Can I add extra lemon zest or flavour?
Absolutely! A little more zest will intensify the lemon flavour, but avoid adding too much as it can make the cake slightly bitter.
Watch How to Make it!
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Recipe Card
Easy Lemon Loaf Cake
This easy lemon loaf cake is perfectly moist, tender, and bursting with fresh citrus flavour. The warm cake soaks up a sweet lemon syrup and is finished with a smooth, creamy glaze, making every bite soft, zesty, and utterly irresistible. Ideal for a cosy treat or sharing with friends and family.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- Zest of 1–2 lemons
- 2 eggs
- 1/4 cup oil
- 1/4 cup melted butter
- 2 tbsp lemon juice
- 1/2 cup sour cream or yogurt
- For the Syrup:
- 2 tbsp sugar
- 2 tbsp lemon juice
- 2 tbsp water
- For the Glaze:
- 2 tbsp heavy cream
- 1 tbsp lemon juice
- Pinch of salt
- 1/2 cup powdered sugar
- 1-2 tbsp cream cheese (optional)
Instructions
- Preheat your oven to 170°C. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside for later.
- In another bowl, rub the sugar and lemon zest together with your fingers to release the fragrant oils and bring out the bright lemon flavour.
- Add the eggs to the sugar mixture and whisk until creamy and pale. Then gradually mix in the oil, melted butter, lemon juice, and sour cream or yogurt until smooth and well combined.
- Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain. Be careful not to overmix so the cake stays soft and tender.
- Pour the batter into a greased 8 or 9-inch loaf pan and smooth the top. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the syrup by heating the sugar, lemon juice, and water in a small pot until the sugar dissolves completely.
- Once the cake is out of the oven and still warm, poke small holes on the top using a fork and pour the syrup evenly over the cake, letting it soak in as the cake cools.
- For the glaze, whisk together heavy cream, lemon juice, a pinch of salt, powdered sugar, and cream cheese if using, until smooth and creamy. Drizzle over the cooled cake.
- Allow the glaze to set completely before slicing and serving to enjoy a perfectly moist, zesty, and tender lemon loaf cake.
