Lemon Loaf Cake: Bright, Moist & Perfectly Tangy

When life gives you lemons, make this Lemon Loaf Cake — a soft, buttery, and beautifully tangy treat that’s perfect for any occasion. With its tender crumb and sweet lemon glaze, this cake delivers a burst of sunshine in every bite. I once swapped regular milk for buttermilk, and it made the loaf extra moist and rich without losing that signature citrusy zing. Whether you serve it for brunch, afternoon tea, or dessert, this cake is a guaranteed crowd-pleaser that tastes like pure homemade comfort.

Why You’ll Love This Recipe

This Lemon Loaf Cake strikes the perfect balance between sweet and tangy. It’s bright, fresh, and packed with real lemon flavor — from zest to juice — for a natural citrus taste that isn’t overpowering. The texture is perfectly moist, with a buttery richness that melts in your mouth. And that glossy lemon glaze? It adds the ideal finishing touch, giving the loaf a bakery-style look and a sweet, tart flavor. It’s easy to make, foolproof, and keeps well, making it an all-season favorite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour – Forms the base of the loaf, keeping it soft and sturdy.

Baking Powder – Gives the loaf its light, fluffy rise.

Salt – Balances the sweetness and enhances the lemon flavor.

Unsalted Butter – Adds moisture and richness for that melt-in-your-mouth texture.

Granulated Sugar – Sweetens the loaf and creates a tender crumb.

Eggs – Bind the batter and add structure while keeping it moist.

Lemon Zest – Provides that fragrant citrus aroma and bright lemony flavor.

Lemon Juice – Adds tang and freshness to both the batter and the glaze.

Milk or Buttermilk – Keeps the cake soft and light; buttermilk adds a subtle tang.

Vanilla Extract – Adds depth and warmth to the lemon flavor.

Powdered Sugar – Used for the glaze to create a smooth, glossy finish.

Directions

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

Gradually alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — don’t overmix or the cake may become dense.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

To make the glaze, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf and let it set before slicing.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 8–10 slices and takes about 1 hour and 10 minutes total — 15 minutes for prep, 50 minutes of baking, and a few minutes for glazing.

Storage/reheating

Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Variations and Customizations

Glazed Lemon Poppy Seed Loaf: Add 1 tablespoon of poppy seeds for extra texture and charm.

Lemon Blueberry Loaf: Fold in 1 cup of fresh or frozen blueberries before baking.

Lemon Coconut Loaf: Add shredded coconut to the batter and sprinkle some on top of the glaze.

Lemon Almond Loaf: Substitute almond extract for vanilla and top with sliced almonds.

Cream Cheese Lemon Loaf: Add a swirl of sweetened cream cheese filling for a decadent twist.

Vegan Lemon Loaf: Replace butter with plant-based margarine and use almond milk instead of dairy.

Gluten-Free Lemon Loaf: Use a 1:1 gluten-free flour blend for a tender, delicious result.

Double Lemon Loaf: Add extra zest and juice for a more intense lemon flavor.

Lemon Lavender Loaf: Add a touch of dried culinary lavender for a fragrant floral note.

Sugar-Free Option: Use a natural sweetener like erythritol instead of sugar.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Why is my loaf dense?

Overmixing the batter or using too much flour can make the loaf dense.

Can I use oil instead of butter?

Yes, substitute an equal amount of vegetable or light olive oil for a softer texture.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with a few crumbs.

Can I skip the glaze?

You can, but the glaze adds flavor and moisture.

Can I make it ahead of time?

Yes, it tastes even better the next day as the lemon flavor deepens.

How do I get a stronger lemon flavor?

Add more zest or a few drops of lemon extract to the batter.

Can I make muffins from this recipe?

Yes, bake in muffin tins for 18–20 minutes instead of a loaf pan.

Can I freeze the glazed loaf?

Yes, just ensure the glaze is fully set before wrapping and freezing.

What should I serve it with?

It pairs beautifully with tea, coffee, or fresh berries.

Conclusion

Lemon Loaf Cake is the ultimate combination of sweet, tangy, and buttery goodness. With its soft crumb, refreshing citrus flavor, and glossy glaze, it’s a dessert that feels like a burst of sunshine. Whether served for breakfast, brunch, or as an afternoon treat, it’s a simple yet elegant bake that never fails to impress. Light, zesty, and perfectly moist — this lemon loaf will brighten any day with its irresistible flavor and aroma.

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