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This lemon loaf cake? It’s the one people ask about after the party and text me for the recipe the next day.
It’s incredibly moist, perfectly tart, bright and lemony, with a soft crumb thanks to cake flour and yogurt. It’s easy enough to make for brunch, spring gatherings or alongside other simple favorites like my Meyer Lemonade and Lemon Ricotta Pancakes.
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Pin ItWhy You’ll Love This Lemon Loaf Cake
- So moist and tender thanks to yogurt and cake flour, like my lavender cake!
- Bright, tart, lemony flavor without being overpowering, similar to my lemon bars.
- Slices clean, stays moist, and tastes even better a few hours after baking, 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!
Lemon Loaf Ingredients
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 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.
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.
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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 the cake flour, baking powder, baking soda, and salt. Set aside.
- In a measuring cup or small bowl, stir together the lemon juice and yogurt until smooth. Set aside.
- In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the 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.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for about 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Lemon Glaze
- To make the glaze, microwave 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. Let the glaze thicken slightly, then spoon over the cooled loaf.
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 🙂