Lemon Loaf Cake
Soft. Moist. Zesty. Sweet. This is everything a lemon loaf cake should be.
It’s a moreish moist lemony sponge that comes together in one bowl, topped with a fresh, zesty lemon glaze that goes all shiny and crackly once set, it’s one of those recipes you’ll want to make over and over again.
So, whether you call this a lemon pound cake, lemon loaf or lemon drizzle cake, I’m sure you’ll be thoroughly impressed.
Why you’ll love this Lemon Loaf Cake recipe:
Well for starters, it’s a lemon cake that actually tastes like lemon but here’s a few more reasons:
- One Bowl Recipe – it truly is the simple things in life, so the fact that this cake comes together in one bowl is a HUGE plus for me.
- No Extracts – all you need is 2 lemons to make a zesty lemon loaf, without any extra flavourings or ingredients!!
- Lasts for days – this is the perfect cake to make in advance or keep around on your kitchen counter, for an afternoon pick me up. It stays moist, soft and delicious for days!!
- Simple Ingredients – aside from being easy to make (and eat) it’s also made with ingredients you probably already have in your kitchen.
Honestly, this will probably be the last lemon loaf recipe you’ll ever need!!
What is the best pan to make a Lemon Loaf in?
A standard loaf cake tin or pound cake tin will work perfectly for this recipe. Anywhere between 900g and 1lb – will bake up beautifully and be super easy to serve!
Ingredient Notes – Lemon Loaf Cake
The ingredients that go into this zesty lemon loaf cake:
Lemons – we are using fresh lemons for both the cake and the glaze, to add tons of lemon flavour with no extracts required!!
White Sugar – adds sweetness and structure to the cake
Butter – adds so much moisture and flavour
Oil – keeps the cake soft and moist for days
Eggs – gives the cake structure and some much needed fat
Milk – makes the cake super rich and moist
Yogurt – will make the cake softer
Vanilla Extract – adds so much flavour, depth and that classic vanilla smell!
Plain Flour – of course! We need flour to be the base of the loaf cake
Salt – to balance out the sweet lemony flavours
Baking Powder – to add some lift and lightness to the sponge
How to make Lemon Loaf Cake
- Start by preheating an oven to 180°C (350°F).
- Then, grease and line a loaf tin and set aside.
- In a small bowl, combine the milk and juice of one lemon. Mix well and set aside (don’t worry if it looks a little clumpy).
- In a large bowl, combine the sugar and zest of two lemons. Rub the zest into the sugar between your fingertips until the sugar is fragrant and slightly damp.
- Pour in the melted butter and oil, then whisk for 3-5 minutes until light, fluffy, and pale.
- Add the vanilla extract and salt, then whisk until fully combined.
- Add the eggs in one at a time, whisking well between each addition until fully incorporated.
- Add half of the flour and gently fold until mostly combined.
- Next, add in the yogurt, followed by the milk and lemon juice mixture (again, don’t worry if it looks a little clumpy), and mix until combined.
- Add the remaining flour and baking powder, then gently fold until no streaks of flour remain.
- Pour the cake batter into the prepared loaf tin.
- Optional: For a bakery-style finish, place around 10g of cold butter, cut into small batons, in a straight line down the centre of the batter, or drizzle a thin line of oil down the middle instead. This encourages the loaf to develop that classic bakery-style crack as it bakes.
- Bake at 180°C (350°F) for 45-55 minutes, or until golden brown and a toothpick inserted into the centre comes out mostly clean.
- Once baked, allow the cake to cool completely before glazing.
- To make the glaze: simply whisk together the icing sugar and lemon juice until it reaches a smooth, drip-able consistency.
- Pour half of the glaze over the cooled cake and allow it to set. Once set, pour over the remaining glaze and allow it to set completely. Double glazing adds extra lemon flavour and creates that beautiful crackly finish.
- Now, simply slice, serve, and enjoy!!
How to get a crackly lemon glaze:
That shiny, crackly lemon glaze can be easily achieved with just a few simple steps:
- Double Glaze – essentially we pour and smooth over half of the lemon glaze mixture, then allow to set and do another layer. This will not only make the glaze nice and crackly but add an additional layer of lemon flavour.
- Fully Set – cutting into the loaf immediately is sooo tempting but, if you allow the glaze a little extra time to set, you’ll have a smooth shiny finish that perfectly cracks when you cut it.
Together, they give you that smooth, shiny finish and add so much zesty lemon flavour.
How long does Lemon Loaf Cake last?
This lemon loaf cake is the perfect cake to make ahead and have on the kitchen counter all week, taking a little slice each time you pass it. It should stay soft and fresh for a week and you can place it into an airtight tin or container to keep it extra moist!!
What does Lemon Loaf Cake taste like?
Think a soft, moist lemon sponge that’s sweet but not overly sweet, with lots of bright lemon flavour. Then add a citrusy lemon glaze, that goes a little crackly as it sets, and adds a touch more sweetness + flavour, a match made in lemon heaven.
It’s an absolute classic and if you love lemon desserts, it’s a must try!!
Tips and Tricks – Lemon Loaf Cake
- Let the lemon glaze fully set before serving to give you that perfectly crackly texture.
- You can also replace the lemon for orange or lime for a fun twist on a classic!!
- You can add a line of 10g of butter or oil to the middle of the loaf before baking for that classic bakery style look.
- The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
Lemon Loaf Cake
Equipment
- Large bowl
- Loaf tin
- Whisk
Ingredients
Lemon Loaf Cake
- Zest of two lemons
- 200 g white sugar
- 50 g melted butter
- 50 ml neutral oil (I use vegetable oil)
- 3 eggs
- 60 ml milk (I use whole milk, but any milk will do!)
- Juice of one lemon
- 1 tsp vanilla extract or paste
- 1/2 tsp salt
- 45 g natural yogurt
- 1 1/2 tsp baking powder
- 200 g plain flour (AP flour)
Lemon Glaze
- 120 g icing sugar
- Juice of 1/2 a lemon
Instructions
- Start by preheating an oven to 180°C (350°F).
- Then, grease and line a loaf tin and set aside.
- In a small bowl, combine the milk and juice of one lemon. Mix well and set aside (don’t worry if it looks a little clumpy).
- In a large bowl, combine the sugar and zest of two lemons. Rub the zest into the sugar between your fingertips until the sugar is fragrant and slightly damp.
- Pour in the melted butter and oil, then whisk for 3-5 minutes until light, fluffy, and pale.
- Add the vanilla extract and salt, then whisk until fully combined.
- Add the eggs in one at a time, whisking well between each addition until fully incorporated.
- Add half of the flour and gently fold until mostly combined.
- Next, add in the yogurt, followed by the milk and lemon juice mixture (again, don't worry if it looks a little clumpy) and mix until combined.
- Add the remaining flour and baking powder, then gently fold until no streaks of flour remain.
- Pour the cake batter into the prepared loaf tin.
- Optional: For a bakery-style finish, place around 10g of cold butter, cut into small batons, in a straight line down the centre of the batter, or drizzle a thin line of oil down the middle instead. This encourages the loaf to develop that classic bakery-style crack as it bakes.
- Bake at 180°C (350°F) for 45-55 minutes, or until golden brown and a toothpick inserted into the centre comes out mostly clean.
- Once baked, allow the cake to cool completely before glazing.
- To make the glaze: simply whisk together the icing sugar and lemon juice until it reaches a smooth, drip-able consistency.
- Pour half of the glaze over the cooled cake and allow it to set. Once set, pour over the remaining glaze and allow it to set completely. Double glazing adds extra lemon flavour and creates that beautiful crackly finish.
- Now, simply slice, serve, and enjoy!!
Notes
- Let the lemon glaze fully set before serving to give you that perfectly crackly texture.
- You can also replace the lemon for orange or lime for a fun twist on a classic!!
- You can add a line of 10g of butter or oil to the middle of the loaf before baking for that classic bakery style look.
- The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
