The Ultimate Easy & Moist Lemon Loaf Cake Recipe with Zesty Glaze
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Prepare yourself for the absolute best super easy and moist lemon loaf cake you’ll ever bake! This recipe delivers an incredibly delicious, vibrant dessert bursting with fresh lemon flavor. Its texture is exceptionally soft and tender, boasting a perfectly moist crumb that melts in your mouth. Crowned with a simple yet irresistible lemon glaze, this cake is destined to become a quick family favorite that you’ll want to make again and again. Forget about expensive coffee shop treats – your homemade lemon loaf will easily outshine any store-bought slice, offering a truly superior taste and texture experience.
There’s something uniquely comforting and refreshing about a perfectly baked lemon loaf. This recipe captures that essence beautifully, offering a dessert that’s both elegant enough for entertaining and simple enough for an everyday treat. Each slice promises a delightful balance of sweet and tangy, enveloped in a rich, buttery (or rather, heavy cream-enhanced) crumb. The secret lies in the careful combination of ingredients and techniques that ensure maximum moisture and a full-bodied lemon presence throughout the cake and its luscious glaze. If you adore lemon desserts, this moist lemon pound cake is about to become your new baking obsession.
Craving more delightful loaf cake recipes? Be sure to explore our Chocolate Sour Cream Pound Cake, a rich and decadent option, our vibrant Blueberry Pound Cake, perfect for berry lovers, and the classic comfort of a Chocolate Chip Loaf Cake.
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WHY THIS LEMON LOAF CAKE RECIPE IS A MUST-TRY
This lemon loaf cake stands out for several reasons, making it an incredibly rewarding bake. From its superb texture to its vibrant flavor, every element is designed for maximum enjoyment and ease.
- Unmatched Moist & Tender Crumb: This isn’t just a “good” lemon loaf; it’s an exceptionally soft and moist cake. The inclusion of heavy cream and oil in the batter is key to achieving this luxurious, tender crumb that stays fresh for days. Every bite is a testament to perfect moisture, preventing any dryness often found in other recipes.
- Bursting with Lemon Flavor: We utilize lemon zest and fresh lemon juice in both the cake and the glaze, ensuring a powerful and authentic lemon taste. The method of rubbing lemon zest into sugar extracts maximum essential oils, infusing the entire cake with an aromatic, bright citrus punch that truly shines.
- Perfectly Simple Lemon Glaze: A delicious cake deserves an equally delicious topping. Our simple lemon glaze is made with just a few ingredients and provides the ideal sweet and tart counterpoint to the cake. It sets beautifully, creating a slightly crisp exterior that gives way to the soft cake beneath.
- Elegant & Easy Decoration: Presentation doesn’t have to be complicated. This cake is stunning with minimal effort, simply decorated with fresh lemon slices. It’s a no-fuss approach that highlights the natural beauty of lemons and makes for an impressive yet effortlessly chic dessert.
- Quick & Straightforward Preparation: Despite its impressive results, this lemon loaf recipe is incredibly easy to follow. With clear, step-by-step instructions and common pantry ingredients, even novice bakers can achieve bakery-quality results. It’s designed to be a stress-free baking experience.
ESSENTIAL INGREDIENT NOTES FOR A PERFECT LEMON LOAF
Understanding the role of each ingredient is crucial for achieving the best results with this lemon loaf cake. Here are some key ingredient notes and tips. For a full, detailed list of ingredients with precise measurements, please refer to the recipe card below.
- All-Purpose Flour: This forms the structure of your cake. For a truly light and airy crumb, I recommend using an all-purpose flour with a protein content between 10-11%. While not always listed prominently, you can often find this information online for your preferred brand. Sifting the flour, baking powder, and salt together is also highly recommended to prevent lumps and ensure even distribution, leading to a more consistent texture.
- Granulated Sugar: Beyond providing sweetness, sugar plays a vital role in keeping the cake moist. It attracts and retains moisture, contributing to the soft, tender texture we’re aiming for. When combined with lemon zest, rubbing them together truly enhances the lemon aroma and flavor throughout the batter.
- Large Eggs: Always bring your eggs to room temperature before baking. Room temperature eggs emulsify much better with other ingredients, creating a smoother, more uniform batter. This results in a lighter, more evenly baked cake with superior volume and texture.
- Heavy Cream: This is a secret weapon for an incredibly soft and tender cake, akin to a traditional pound cake. Heavy cream adds richness and moisture that water or milk simply cannot provide. Like the eggs, measure out your heavy cream and allow it to come to room temperature for optimal blending and consistency.
- Flavor-Neutral Oil (e.g., Canola Oil): While butter offers flavor, oil is unparalleled for delivering extreme moisture in cakes. Using a flavor-neutral oil ensures that the vibrant lemon flavor is the star, without any competing tastes. It also contributes to a longer-lasting moistness compared to butter-based cakes.
- Fresh Lemons (Zest & Juice): For the most authentic and intense lemon flavor, fresh lemons are non-negotiable. The zest contains essential oils that carry the majority of the lemon’s aroma and flavor. Rubbing it with sugar helps release these oils. Freshly squeezed lemon juice provides a brighter, more natural tang than bottled alternatives.
- Baking Powder & Salt: Baking powder is our leavening agent, giving the cake its lift and airy structure. Salt, while a small amount, is crucial for balancing the sweetness and enhancing all the other flavors, making the lemon notes pop even more.
- Vanilla Extract: A touch of vanilla extract, though subtle, complements the lemon beautifully, adding depth and warmth to the overall flavor profile without overpowering the citrus.
STEP-BY-STEP INSTRUCTIONS: BAKING YOUR LEMON LOAF CAKE
Creating this delicious Lemon Loaf Cake is a straightforward process, perfect for bakers of all skill levels. You’ll primarily need a hand whisk, a large mixing bowl, and a rubber spatula. If you prefer, a stand mixer with a paddle attachment can also be used. Follow these detailed steps to ensure a perfect bake every time.
Remember, the complete recipe, including all precise measurements, can be found below in the recipe card.
Preparation is Key: Before you begin mixing, preheat your oven to 160ºC (320ºF) for a conventional oven. Next, prepare your loaf pan. Grease a 21.5 x 11.5 cm / 8.5 x 4.5 inch loaf pan thoroughly, then line it with parchment paper. Ensure the parchment paper extends beyond the sides of the pan, creating “slings” that will allow you to easily lift the cooled loaf cake out later. This prevents sticking and makes removal effortless.
STEP 1: Infuse the Lemon Flavor. In a medium-sized mixing bowl, combine the granulated sugar and the fresh lemon zest. Using your fingertips, vigorously rub the lemon zest into the sugar for about 1-2 minutes. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon aroma and flavor. The mixture will become fragrant and resemble moist, wet sand.
STEP 2: Combine Wet and Dry Ingredients. Add the room-temperature eggs to the lemon-sugar mixture and whisk well until they are fully combined and the mixture is smooth. Next, pour in the room-temperature heavy cream and whisk again until thoroughly incorporated. For the dry ingredients, place a fine-mesh sieve over your bowl and sift in the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and prevent lumps in the batter. Finally, pour in the vegetable oil, vanilla extract, and fresh lemon juice. Using your rubber spatula, gently fold all the ingredients together until just combined and smooth. Be careful not to overmix the batter; overmixing can develop the gluten in the flour, leading to a tough cake.
STEP 3: Bake to Perfection. Carefully pour the prepared cake batter into your lined loaf pan, ensuring it’s evenly distributed. For a beautiful crack down the middle (a hallmark of a perfectly baked loaf cake), take a butter knife and insert it into the top of the batter, running it in a straight line down the center. This guides the expansion of the cake as it bakes. Bake for approximately 75-90 minutes. Baking times can vary depending on your oven and the exact size and material of your loaf pan.
Baking Tip: Always use a cake tester or a wooden toothpick to check for doneness. Insert it into the center of the loaf cake; it should come out clean, with no wet batter clinging to it. If your loaf pan is larger or smaller than recommended, or if your oven runs hot or cold, adjust baking time accordingly. A clean tester is your best indicator!
STEP 4: Cool Correctly. Once baked, remove the loaf pan from the oven and let the cake cool in the pan on a wire rack for at least 10-15 minutes. This allows the cake to set properly and prevents it from crumbling. After this initial cooling period, gently use the parchment paper “slings” to lift the loaf cake out of the tin and place it directly onto the wire rack to cool down completely. It is crucial for the cake to be fully cooled before glazing, otherwise, the glaze will simply melt off.
STEP 5: Prepare & Apply the Lemon Glaze. While the cake cools, prepare your irresistible lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and the optional heavy cream (the heavy cream will give a thicker, more opaque glaze, adjust consistency with more lemon juice if needed). The glaze should be smooth and pourable, but thick enough to cling to the cake. Once your loaf cake is completely cool, transfer it to a serving dish. Drizzle the lemon glaze generously over the top, letting it cascade down the sides. For an extra touch of elegance and visual appeal, optionally decorate with fresh lemon slices once the glaze has fully set. Slice and serve!
EXPERT BAKING TIPS FOR THE BEST LEMON LOAF CAKE
Achieving bakery-quality results at home is easier than you think with these expert tips:
- Use a Kitchen Scale for Precision: For baking, accuracy is paramount. My recipes, including this one, default to grams because it is the most precise way to measure ingredients. Unlike volume measurements (cups), which can vary significantly depending on how you scoop and level, a kitchen scale ensures consistent results every single time. Investing in one will elevate your baking dramatically.
- Avoid Overmixing Your Batter: Once the wet and dry ingredients are combined, mix only until no streaks of dry flour remain. Overmixing develops gluten, which can lead to a tough, dense cake rather than the desired soft and moist texture. After everything appears mixed, I always use a rubber spatula to give the batter one final gentle fold. This ensures that any pockets of unmixed ingredients at the bottom of the bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pan: Light vs. Dark: For the best possible texture and color for your loaf cake, I highly recommend using an aluminum baking pan. These pans are lighter in color and reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, lighter-colored crust and a consistently moist interior. Darker baking pans, on the other hand, absorb more heat, which can lead to a darker, sometimes tougher crust and a potentially drier cake overall. Always grease your aluminum pan with butter and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Non-Negotiable: As mentioned in the ingredient notes, ensuring your eggs and heavy cream are at room temperature is crucial. They emulsify much better, creating a smoother, more uniform batter that traps air more effectively. This leads to a lighter, fluffier cake texture and prevents a dense, heavy crumb.
- Don’t Rush the Cooling Process: Allowing the cake to cool gradually in the pan for the initial 10-15 minutes, then completely on a wire rack, is important. This prevents the cake from collapsing or tearing when removed from the pan and ensures the internal structure sets properly. Glazing a warm cake will only cause the glaze to melt into a sticky mess. Patience here is key!
FREQUENTLY ASKED QUESTIONS ABOUT LEMON LOAF CAKE
The best way to tell if your lemon loaf cake is done is by using a cake tester or a simple wooden toothpick. After the recommended baking time has passed, insert the tester into the very center of the loaf cake. If it comes out clean, without any wet batter or moist crumbs clinging to it, then your cake is ready. You should also notice the top is golden brown and the edges are starting to pull away slightly from the sides of the pan. Don’t rely solely on visual cues, as ovens can vary greatly.
Absolutely! This lemon loaf cake is an excellent make-ahead dessert. Bake the cake as instructed, allow it to cool completely, and then glaze it. Store the glazed loaf in an airtight container or wrap it tightly with plastic wrap at room temperature. It actually often tastes even better the next day as the flavors have more time to meld and develop. It will stay wonderfully moist and fresh for 2-3 days.
Yes, you can certainly customize this recipe! To make a lemon poppy seed loaf, add 1-2 tablespoons of poppy seeds to the dry ingredients. For a lemon blueberry loaf, gently fold in about 1 cup of fresh blueberries into the batter right before pouring it into the pan. Toss the blueberries with a tablespoon of flour first to prevent them from sinking to the bottom. These additions will add extra texture and flavor dimension.
There are a few common reasons for a dry loaf cake. The most frequent culprit is overbaking. Keep a close eye on your cake and use the toothpick test. Another reason could be overmixing the batter, which develops too much gluten, resulting in a tough, dry texture. Finally, inaccurate ingredient measurements (especially too much flour or too little liquid/fat) can also lead to a dry cake. Using a kitchen scale for precise measurements can significantly reduce this risk.
STORAGE TIPS FOR OPTIMAL FRESHNESS
To maintain the incredible moistness and flavor of your lemon loaf cake, proper storage is essential. Once the cake has cooled completely and the glaze has set, store it on your kitchen counter in an airtight container or wrapped tightly with plastic wrap. This prevents it from drying out and helps maintain its soft texture. It’s best enjoyed within 2-3 days of baking for peak freshness. For longer storage, the unfrosted loaf can be wrapped securely in plastic wrap and then foil, and frozen for up to 1 month. Thaw at room temperature, then glaze and serve.
Other Loaf Cake Recipes To Try
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
If you loved baking and tasting this delightful lemon loaf, make sure to leave a STAR REVIEW in the recipe card below! I’d also love to see your creations – tag me on Instagram @juliemarieeats. For more delicious recipe inspiration and baking ideas, don’t forget to follow me on Pinterest.
Lemon Loaf Cake
Pin Recipe
Equipment
- 21,5 x 11,5 cm (8,5×4,5 in) loaf pan
Ingredients
LEMON LOAF CAKE
- 330 g granulated sugar
- Zest of 2 large lemons
- 4 large eggs room temperature
- 160 g heavy cream room temperature
- 240 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 85 g vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 ½ tablespoon lemon juice
LEMON GLAZE
- 150 g powdered sugar
- 4-5 teaspoon lemon juice
- ½ teaspoon heavy cream to thicken the glaze, optional
- Fresh lemons slices for decoration
Instructions
LEMON LOAF CAKE
- Preheat the oven at 160ºC/320ºF conventional oven and prepare a 21,5 x 11,5 cm /8,5×4,5 inch loaf pan with parchment paper. Have enough baking paper on each side of the pan, so you are able to lift the loaf cake out of the pan.
- In a mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand.330 g granulated sugar, Zest of 2 large lemons
- Add the eggs and with a hand whisk, whisk until combined. Then pour in the heavy cream, and whisk until combined.4 large eggs, 160 g heavy cream
- Place a sieve onto the bowl and sift the all-purpose flour, baking powder and salt into the batter.240 g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Then pour in the vegetable oil, vanilla extract and lemon juice and gently stir it together until smooth and combined.85 g vegetable oil, 1 ½ teaspoon vanilla extract, 1 ½ tablespoon lemon juice
- Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 75-90 minutes or until a cake tester or toothpick comes out clean.
- Note: If the baking is larger or smaller loaf pan, it can affect the baking time, therefore bake it until a cake tester or tooth pick comes out clean.
- Let the loaf cake cool on a cooling rack. After 10 minutes, gently remove the loaf cake from the cake tin and let it cool down completely.
LEMON GLAZE
- Place the lemon loaf cake on a serving dish. Mix all the ingredients together for the glaze and pour it over the loaf cake. Optionally, decorate it with lemon slices once the icing has fully set.150 g powdered sugar, 4-5 teaspoon lemon juice, ½ teaspoon heavy cream, Fresh lemons slices for decoration