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Moist lemon loaf cake slices with lemon glaze on a white plate in a bright kitchen

Easy Lemon Loaf Cake

A moist, bakery-style lemon loaf cake with fresh lemon juice, zest, and a glossy glaze for citrus perfection.
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Course: Dessert, Snack
Cuisine: American, Bakery-Style
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 50 minutes
Servings: 10 slices
Calories: 290kcal
Cost: $8–10

Equipment

  • 1 9x5-inch loaf pan Grease + line with parchment
  • 1 Electric or stand mixer For creaming butter & sugar
  • 2–3 Mixing bowls Separate wet & dry
  • 1 Wire cooling rack For even cooling
  • 1 set Measuring cups/spoons —
  • 1 Rubber spatula For folding batter
  • 1 Fine-mesh strainer Optional, for glaze
  • 1 Zester or microplane For lemon zest

Ingredients

  • 2–3 whole Fresh lemons Juice + zest
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 0.5 cup Unsalted butter Softened
  • 3 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 2 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 0.5 cup Whole milk Room temperature
  • 1 cup Powdered sugar For glaze
  • 1 tablespoon Lemon zest For glaze

Instructions

  • Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
  • In a bowl, cream the softened butter and sugar using an electric or stand mixer until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  • Fold in the lemon juice and zest until well distributed.
  • Pour the batter into the prepared loaf pan and bake for 55–65 minutes or until a toothpick inserted comes out clean.
  • Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 90 minutes).
  • Whisk together powdered sugar and lemon zest (plus juice if desired) until smooth and pour over the cooled loaf to glaze.

Notes

For extra tang, add a tablespoon of lemon juice to the glaze. The loaf can be stored in an airtight container for up to 3 days.

Nutrition

Serving: 80g | Calories: 290kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 27g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1.2mg