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This is my go-to lemon loaf recipe when I want something bright, tender, and bakery-level good. Made with yogurt and cake flour, it has an ultra-moist, delicate crumb and the perfect balance of sweet and tart lemon flavor.
It’s easy enough to make for brunch, spring gatherings, or anytime you want a simple, beautiful dessert. I love serving it alongside my Meyer Lemonade and Lemon Ricotta Pancakes for a fresh, citrusy spread.
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Pin ItThis is an easy lemon loaf recipe that’s ultra moist, soft, and full of fresh lemon flavor.
I’ve been developing baking recipes for over 15 years, have studied home economics, and lemon desserts are among my most-loved recipes. I’ve tested this loaf dozens of times to get the perfect balance of moisture, texture, and bright lemon flavor.
Why You’ll Love This Lemon Loaf (and Why It Works)
So moist and tender thanks to yogurt and cake flour — the yogurt adds richness and moisture, while cake flour creates that soft, delicate crumb, like my lavender cake!
Bright, tart, lemony flavor without being overpowering — fresh lemon juice adds acidity while the zest brings natural oils for depth, similar to my lemon bars and lemon olive oil cake!
Slices clean, stays moist, and tastes even better after a few hours — the yogurt helps lock in moisture so the texture stays soft and improves as it rests, just like my favorite moist banana bread!
Better than Starbucks lemon loaf — I’m not a huge Starbucks fan, but I do love their lemon loaf, and this one is better thanks to real ingredients, balanced sweetness, and a softer, fresher texture.
Lemon Loaf vs Pound Cake: What’s the Difference?
A lemon loaf is lighter and more tender than a traditional pound cake, with a soft crumb created from yogurt and cake flour. It also has a brighter, fresher flavor, thanks to the balance of lemon juice and zest.
Lemon Loaf Ingredients
Simple ingredients come together to create a soft, moist, bakery-style lemon loaf.
Cake flour: I use Swans Down cake flour, which gives this lemon loaf cake a soft, bakery-style crumb. If you don’t have cake flour on hand, you can easily make your own cake flour.
Unsalted butter: Use unsalted butter, softened to room temperature.
Fresh lemon juice: Fresh is best. I used Meyer lemons (I love making Meyer lemonade with them too), but any lemons work. Bottled juice doesn’t compare, and you can mix in a little grapefruit for a softer citrus flavor if you like.
Plain whole-milk yogurt: This is the secret to how moist this loaf is. I used White Mountain whole-milk yogurt. It’s tart and gives the best texture and flavor.
Granulated sugar + eggs: Sugar and large eggs, at room temperature.
Lemon zest: Don’t skip it. This adds that extra pop of lemon flavor.
Baking powder, baking soda: These help the loaf rise properly and balance the sweetness.
Powdered sugar (for the glaze)
If you love baking with citrus, I have a lot of lemon recipes on Sugar & Charm! Real Lemon Pie, Easy Lemon Pots, and my Lemon Gooey Butter Cake.
How to Make A Lemon Loaf Cake
1. Prep the pan and oven: Preheat oven to 350°F. Butter a 9×5-inch loaf pan. You can line it with parchment paper for easy release if you like.
2. Mix the dry ingredients: Whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Mix the yogurt and lemon juice: Stir the lemon juice and yogurt together until smooth.
4. Cream the butter and sugar: Beat butter and sugar until light and fluffy, about 2–3 minutes.
5. Add the eggs and zest: Add eggs one at a time, then stir in the lemon zest.
6. Combine: Add the dry ingredients in two additions, alternating with the yogurt mixture. Mix just until combined.
7. Bake: Transfer batter to the pan and smooth the top. Bake for about 50 minutes, until a toothpick comes out clean or with a few moist crumbs.
8. Cool: Cool in the pan for 10 minutes, then transfer to a rack to cool before glazing.
Make the Lemon Glaze
In a small microwave-safe bowl, heat the lemon juice and granulated sugar for about 20 seconds, just until the sugar dissolves. Whisk in the powdered sugar and softened butter until smooth and glossy.
Spoon the glaze over the cooled loaf, letting it drip down the sides. Let it set for about 30 minutes before slicing.
Eden’s Recipe Tips
Use cake flour. It makes a big difference and gives the loaf that soft, bakery-style crumb. If you don’t have it, you can make your own with all-purpose flour and cornstarch.
Don’t overmix! Once the flour goes in, mix just until combined to keep the loaf tender.
Oven temperatures vary. Every oven (and location) is different, so start checking a little early and add more time as needed until it’s done.
Let the loaf cool before glazing. If it’s warm, the glaze will melt right off.
Let the glaze thicken slightly before pouring. I didn’t wait in the photos (still tasted amazing), but if you wait, the glaze shows up more.
For a fun twist, you can add a little finely chopped fresh rosemary to the batter, or even a touch of culinary lavender. Both pair beautifully with lemon.
How to Store Lemon Loaf Cake
• Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days
• Refrigerator: Store up to 5 days, but bring to room temperature before serving for the best texture
• Freezer: Wrap slices individually and freeze for up to 2 months
Pro Tip: This loaf actually tastes even better the next day as the moisture settles and the lemon flavor deepens.
FAQs
Fresh lemon juice is best. Bottled juice won’t give the same bright, fresh lemon flavor.
Yes. You can make it a day ahead. Just let it cool completely, wrap it well to lock in moisture, and store it covered until ready to serve.
To make cake flour: For every 1 cup of cake flour, remove 2 tablespoons from 1 cup all-purpose flour and replace with 2 tablespoons cornstarch, then whisk and sift well.
This usually happens if the loaf is underbaked, overmixed, or your leavening is old. Start checking early and bake until a toothpick comes out with just a few moist crumbs.
Using ingredients like yogurt, butter, and proper mixing techniques keeps the loaf soft and tender. Avoid overbaking and store it properly to lock in moisture.
Yes, but the texture will be slightly less soft. To substitute, remove 2 tablespoons from each cup of all-purpose flour and replace with cornstarch, then sift well.
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Moist Lemon Loaf Cake
Ingredients
- 3/4 cup unsalted butter, organic
- 2 cups cake flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, organic
- 1/4 cup lemon juice, fresh-squeezed
- 1/2 cup plain whole-milk yogurt
- 1 cup granulated sugar
- 2 tsp lemon zest
Lemon Glaze
- 3/4 cup powdered sugar
- 3 tbsp lemon juice
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter, room temp
Instructions
- Preheat oven to 350°F. Butter a 9×5-inch loaf pan. For easy removal, line with parchment paper, then butter the parchment as well.
- In a medium bowl, whisk together 2 cups cake flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a small bowl or measuring cup, stir together 1/4 cup fresh lemon juice and 1/2 cup whole-milk yogurt until smooth. Set aside.
- In a large bowl or stand mixer, beat 3/4 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add 3 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons lemon zest.
- Add the dry ingredients in three additions, alternating with the yogurt mixture in two additions, beginning and ending with the dry ingredients. Mix just until combined and smooth.Do not overmix — overmixing develops gluten and makes the loaf dense rather than soft and tender.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until the top is golden, the center springs back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before glazing.
Lemon Glaze
- In a small microwave-safe bowl, heat 3 tablespoons lemon juice and 3 tablespoons granulated sugar for about 20 seconds, just until the sugar dissolves.
- Whisk in 3/4 cup powdered sugar and 2 tablespoons softened butter until smooth. The glaze should be thick, smooth, and pourable.
- Let the glaze thicken slightly, then spoon it over the cooled loaf, letting it drip down the sides. Allow it to set for about 30 minutes before slicing.
Notes
- Cake flour gives this lemon loaf cake the softest, bakery-style texture. If you don’t have cake flour, you can make your own cake flour using all-purpose flour and cornstarch.
- Fresh lemon juice is best for flavor. Bottled lemon juice won’t give the same bright, fresh taste.
- Let the loaf cool completely before glazing so the glaze sets instead of melting off.
- Letting the glaze thicken slightly before pouring gives a more visible finish, but it’s optional. The cake is still delicious even without the glaze.
- This lemon loaf cake tastes best about 30 minutes to 1 hour after baking, when it’s still slightly warm and extra moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have read this recipe through several times and cannot find any sugar in the loaf recipe, only in the glaze. Can you tell me how much sugar to add please? Thank you.
Hi Katie! So sorry about that! The post was updated recently as was the recipe card and it wasn’t in there. Good catch! It’s in there now, 1 cup granulated sugar 🙂