Lemon Loaf Cake Recipe

Lemon Loaf Cake is an easy, moist lemon cake made from scratch with fresh lemon juice, lemon zest, and a sweet and tangy lemon glaze. This homemade glazed lemon loaf is bursting with fresh citrus flavor and makes a delicious dessert, breakfast, brunch treat, or Starbucks lemon loaf copycat you can make right at home!

Calling all lemon lovers! This Lemon Loaf Cake is one of those easy homemade cake recipes you’ll want to make again and again. It’s moist, sweet, packed with fresh lemon flavor, and topped with a simple lemon glaze that drizzles down the sides.

This recipe is from my cookbook, Kid Chef Bakes, and it got rave reviews from friends and family the numerous times I made it. It was even a hit at a local bake sale.

Check out some of my other recipes from the cookbook, including Fluffy Buttermilk Chive Biscuits, Soft Pretzel Sticks, Blueberry Muffin Tops, and Mini Blueberry Peach Crostatas. 

If you’ve ever had the Starbucks Iced Lemon Loaf, this homemade Lemon Loaf Cake may look a little familiar. It’s a moist lemon cake baked in a loaf pan and topped with a sweet glaze, but you get to enjoy this version fresh from YOUR oven.

And because this cake is baked in one loaf pan, there’s no stacking cake layers, fancy decorating, or complicated frosting involved. My kind of cake! Can I say it might even be better than Starbucks since it’s fresh and homemade? Yep, I think I did.

One of the secrets to all that bright lemon flavor is using fresh lemons. I strongly recommend fresh lemon juice and freshly grated lemon zest instead of bottled lemon juice or dried lemon zest. It makes a difference!

The recipe also uses an easy homemade “sour milk” made by combining milk with fresh lemon juice. Add a buttery homemade cake batter and quick lemon glaze, and you have one seriously delicious lemon dessert.

What I Love About This Recipe

• This Lemon Loaf Cake is homemade from scratch but doesn’t require complicated cake decorating skills. Everything bakes in one loaf pan, which can feel a lot less intimidating than making a layer cake. Once the cake cools, simply spoon the lemon glaze over the top and let it drizzle down the sides. Easy AND pretty!
• Fresh lemon juice and lemon zest give this cake plenty of bright citrus flavor. I highly recommend using fresh lemons rather than bottled lemon juice or dried lemon zest. You use fresh lemon juice in the cake and glaze, while fresh zest goes right into the batter. It’s a great homemade cake for anyone who LOVES lemon desserts.
• The homemade lemon glaze is quick and easy to adjust. Start with powdered sugar, fresh lemon juice, and just a little milk, then add more milk as needed. If the glaze gets too thin, add more powdered sugar. If it’s too thick, add a little more milk until you get that perfect thick-but-spreadable consistency.
• This glazed lemon loaf works for so many occasions. Serve it for dessert, add it to a breakfast or brunch spread, bring it to a bake sale, or enjoy a slice with coffee or tea. It’s delicious at room temperature, but I have to admit that I also like it a little warm, even if that means the glaze melts a bit. Add fresh berries on the side, and you’re good to go!

What Is Lemon Loaf Cake?

Lemon Loaf Cake is essentially a homemade lemon cake baked in a loaf pan rather than a traditional round or square cake pan. Think of it as somewhere between a classic homemade cake and a sweet quick bread in appearance.

This version has fresh lemon juice, fresh lemon zest, butter, sugar, eggs, and vanilla, plus a sweet lemon glaze on top.

Because you only need one loaf pan, it’s also a great cake when you don’t want to deal with layers or decorating. Just bake, cool, glaze, and EAT!

Equipment You May Need

• Loaf Pan – I used an 8 1/2 x 4 1/2 x 2 1/2 loaf pan. A different size may change the baking time.
• Small Mixing Bowl – Use this to combine the milk and fresh lemon juice for the homemade sour milk.
• Medium Mixing Bowls – Helpful for mixing the dry ingredients and making the lemon glaze.
• Large Mixing Bowl – You’ll need a larger bowl for creaming the butter and sugar and finishing the cake batter.
• Electric Mixer – Makes quick work of creaming the softened butter and sugar until light and fluffy.
• Microplane Zester – Great for getting that fresh, finely grated lemon zest without too much of the bitter white pith.
• Citrus Juicer – Optional but handy since you’ll need fresh lemon juice for both the cake and glaze.
• Whisk – Use it to make the powdered sugar lemon glaze.
• Wire Cooling Rack – Lets the Lemon Loaf Cake finish cooling before you add the glaze.

Lemon Loaf Cake Ingredients

For the Lemon Cake

• Milk – Use 2% or whole milk. The milk combines with fresh lemon juice to make the sour milk used in the cake batter.
• Fresh Lemon Juice – Fresh is highly recommended! Lemon juice goes into the homemade sour milk and provides fresh citrus flavor.
• All-Purpose Flour – Forms the base of this homemade lemon cake.
• Baking Powder – Helps the loaf cake rise.
• Baking Soda – Works with the other ingredients to help give the cake its texture and lift.
• Salt – A small amount helps balance all the sweetness.
• Unsalted Butter – Soften the butter before mixing so it creams smoothly with the granulated sugar.
• Granulated Sugar – Sweetens the cake and gets beaten with the butter until light and fluffy.
• Eggs – Add the large eggs one at a time, beating after each addition.
• Vanilla Extract – Adds a little extra flavor that complements the lemon.
• Fresh Grated Lemon Zest – One tablespoon of fresh lemon zest packs lots of bright lemon flavor into the cake batter.

For the Lemon Glaze

• Powdered Sugar – Creates the sweet base of the easy lemon glaze.
• Fresh Lemon Juice – Gives the glaze extra lemon flavor and a little tartness.
• Milk – Add it gradually until the glaze is thick but spreadable.

How to Make Lemon Loaf Cake

Step One: Prepare the Oven and Loaf Pan
Preheat the oven to 350 degrees F. Lightly grease and flour a 8 1/2 x 4 1/2 x 2 1/2 loaf pan.

Step Two: Make the Sour Milk
In a small bowl, combine 1/3 cup milk and 2 tablespoons lemon juice. Stir and let the mixture sit for about 10 minutes.

Step Three: Mix the Dry Ingredients
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

Step Four: Cream the Butter and Sugar
In a large bowl, beat the butter with an electric mixer on medium for about 10 seconds or until smooth, then beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla and lemon zest.

Step Five: Finish the Lemon Cake Batter
Alternate adding the flour mixture and sour milk mixture to the butter mixture. Beat on low after each addition just until the cake batter is combined.

Step Six: Bake the Lemon Loaf
Pour the batter into the prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted into the middle comes out clean. Cool slightly, then remove the cake from the pan and finish cooling on a wire rack.

Step Seven: Make the Lemon Glaze
Whisk together the powdered sugar, 2 teaspoons lemon juice, and 1 tablespoon milk in a medium bowl. Add more milk as needed until thick but spreadable, then spoon the glaze over the cake so it drizzles down the sides.

(Full printable recipe card with full details is at bottom of post.)

Is Lemon Loaf Cake the Same as Pound Cake?

Not exactly. Although a lemon loaf cake and lemon pound cake can look very similar, especially when both are baked in loaf pans and topped with glaze, the ingredient ratios and preparation methods can vary.

This particular recipe isn’t a traditional pound cake formula. It does, however, have that moist cake texture and glazed loaf appearance that may remind you of an iced lemon pound cake.

Why Use Fresh Lemons?

If you only take one piece of advice from this post, use fresh lemons! Freshly squeezed lemon juice and fresh grated lemon zest provide the bright citrus flavor that makes this homemade Lemon Loaf Cake shine.

The zest is especially important because it packs a lot of lemon flavor into a small amount. When zesting your lemon, try to remove just the yellow outer layer rather than digging deeply into the bitter white pith underneath.

Since you’re using both the juice and zest, zest your lemon first and then cut and juice it. Much easier!

Lemon Loaf Cake Variations

Lemon isn’t your only citrus option. You can substitute lime or orange for the lemon juice and lemon zest. That gives you an easy way to turn the basic recipe into an orange loaf cake or lime loaf cake.

Whichever citrus you choose, I’d stick with fresh juice and zest for the best flavor.

You can also serve the finished loaf with fresh berries. Blueberries, raspberries, or strawberries would all be delicious with lemon cake.

Serving Suggestions

• Serve Lemon Loaf Cake at room temperature for an easy dessert or sweet snack.
• Enjoy a slice slightly warm if you don’t mind the glaze melting a little.
• Add fresh berries, such as blueberries, raspberries, or strawberries. Or even a simple fruit salad.
• Serve with coffee or tea for breakfast, brunch, or an afternoon treat.
• Add the glazed lemon loaf to a brunch buffet alongside muffins, pastries, and fresh fruit.
• Serve slices with a little whipped cream and berries for a simple plated dessert.
• Make it for bake sales, parties, showers, holidays, or family gatherings when you need an easy homemade cake.

Quick Tips for Best Results

• Use fresh lemons. Fresh lemon juice and zest will give your Lemon Loaf Cake much better citrus flavor than bottled juice and dried zest.
• Zest before juicing. It’s much easier to zest a whole lemon than one you’ve already cut and squeezed.
• Use the right loaf pan. The recipe uses an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
• Adjust for other pan sizes. A different loaf pan size may require a different baking time.
• Grease and flour the pan. This helps the baked cake release from the loaf pan.
• Don’t worry about lumpy sour milk. The milk and lemon juice mixture may look curdled after sitting for 10 minutes. That’s okay.
• Cream the butter and sugar well. Beat them until well blended, light, and fluffy, about 2 minutes.
• Add eggs one at a time. Beat after adding each egg before moving on.
• Don’t overmix the finished batter. Beat on low just until everything is combined.
• Use the toothpick test. The cake is done when a toothpick inserted into the middle comes out clean.
• Cool before glazing. A warm cake can cause the glaze to melt into the loaf.
• Add glaze liquid gradually. It’s easier to thin a thick glaze than rescue one that’s way too runny.

Lemon Loaf Cake FAQ

How should I store Lemon Loaf Cake?
Keep the cake well covered so it doesn’t dry out. It should stay well for a few days at room temperature or longer in the refrigerator.

Can you freeze Lemon Loaf Cake?
Consider freezing the loaf without the glaze and adding fresh glaze after thawing. It should be ok in the freezer if well wrapped for a few months.

How long will the Lemon Loaf Cake last?
It should last a few days at room temperature or a few months frozen.

Substitutions?
Instead of lemon juice and lemon zest, you can substitute lime or orange. That makes it easy to use the same basic recipe for another citrus loaf cake.

Can I use low-fat ingredients?
You can try skim milk, but it may change the cake’s texture and taste.

Is Lemon Loaf Cake the same as Pound Cake?
Not exactly. Although a lemon loaf cake and lemon pound cake can look very similar, especially when both are baked in loaf pans and topped with glaze, the ingredient ratios and preparation methods can vary. This particular recipe isn’t a traditional pound cake formula. It does, however, have that moist cake texture and glazed loaf appearance that may remind you of an iced lemon pound cake.

How do you know when the Lemon Loaf Cake is done?
Since ovens and loaf pans can vary, don’t rely only on the clock. Insert a toothpick into the center of the loaf. When the toothpick comes out clean, your Lemon Loaf Cake is done. Cool it slightly in the pan, then remove the cake and transfer it to a wire rack to finish cooling.

What else can I add to this recipe?
Fresh berries are a delicious addition for serving. Blueberries, strawberries, and raspberries all pair well with lemon. You could also switch up the citrus and make an orange or lime version.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – Use vegan-friendly substitutes for the butter, milk, and eggs.

Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.

Low-Carb – This would be a tough one to make low-carb, but you can try a sugar substitute for a slightly lower-carb option.

Gluten-Free – You can try a gluten-free flour blend, but I have not tried so I cannot guarantee results.

Other Recipes You May Enjoy

• One-Bowl Chocolate Cake – An easy homemade chocolate cake when you’re looking for another simple cake recipe without a lot of fuss.
• Panera Pumpkin Muffins – Big, moist homemade pumpkin muffins with a crumb topping that make a fun bakery-style breakfast or snack.
• Banana Zucchini Bread – A moist homemade quick bread that’s great for breakfast, brunch, snacks, or using up ripe bananas and zucchini.
• Banana Bread Doughnut Twists – A fun baked banana bread-inspired treat topped with cream cheese frosting glaze and cinnamon nuts.
• Blueberry Dump Cake – A quick and easy blueberry dessert for when you’re craving a simple fruity cake.

This homemade answer to a Starbucks lemon loaf craving is one easy lemon dessert worth keeping around. Fresh lemons, a moist homemade cake, and that sweet-tart lemon glaze are a pretty fabulous combination!