Lemon Loaf Cake

This bright and buttery lemon loaf is soft, moist, and packed with fresh citrus flavor in every bite. Finished with a tangy lemon syrup and sweet lemon icing, it’s the perfect bakery-style loaf for breakfast, brunch, or an afternoon treat.

How to Make a Homemade Lemon Loaf

Start by preheating your oven to 350℉/175℃/Gas Mark 4 so it’s fully ready when the batter is mixed.

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and fresh lemon zest. Set this aside while you prepare the wet ingredients.

In a large mixing bowl, cream the softened butter and granulated sugar together for about 2–3 minutes until light and fluffy. With the electric beaters running, add the eggs one at a time, followed by the vanilla extract and fresh lemon juice. Continue beating for another 4–5 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and well combined.

Next, add the dry ingredients to the wet ingredients and mix on low speed until just combined.  Pour in the milk and gently mix until the lemon loaf batter comes together without overmixing, keeping the texture light and tender.

Grease a 9×5 loaf pan and pour in the lemon batter, smoothing the top.  Bake for 45–55 minutes, or until the loaf is golden brown and a knife inserted into the center comes out clean. While the loaf is baking, prepare both the lemon syrup and lemon icing.

To make the lemon syrup, simply whisk together the lemon juice and powdered sugar and set aside.

For the lemon icing, whisk the powdered sugar, lemon juice, and whole milk until smooth, then keep it chilled until ready to use.

Once the lemon loaf is out of the oven, let it sit in the pan for about 10 minutes before removing. While still warm, pour the lemon syrup over the loaf to soak in and keep it extra moist.

Allow the loaf to cool completely on a cooling rack, then finish by drizzling the lemon icing over the top. Slice, serve, and enjoy this bright, bakery-style lemon loaf

Storage

Store the lemon loaf in an airtight container at room temperature for up to 2 days.

For longer storage, keep the loaf covered in the fridge for up to 5 days.

Wrap the un-iced or fully cooled loaf tightly in plastic wrap and foil.  Freeze for up to 3 months.  Thaw overnight in the refrigerator and ice before serving if needed.

Ingredients

🍋Lemon Loaf Ingredients

All-Purpose Flour: Forms the structure of the lemon loaf, giving it a soft yet sturdy crumb that holds up beautifully to the syrup and icing.

Baking Powder: Helps the loaf rise evenly, creating a light and tender texture instead of a dense cake.

Salt: Enhances the sweetness and bright lemon flavor while balancing the overall taste.

Lemon Zest: Adds intense, fresh lemon aroma and flavor by using the natural oils from the lemon peel.

Unsalted Butter: Provides richness and moisture, creating a buttery, melt-in-your-mouth texture.  Using unsalted butter allows better control of salt levels.

Granulated Sugar: Sweetens the loaf while also helping to create a soft, tender crumb.

Eggs: Bind the ingredients together and add structure, moisture, and richness to the loaf.

Vanilla Extract: Rounds out the citrus flavor and adds depth to the overall sweetness.

Lemon Juice: Brings bright, tangy lemon flavor that gives the loaf its signature citrus taste.

Whole Milk: Adds moisture and helps create a smooth, pourable batter for even baking.

🍋 Lemon Syrup Ingredients

Lemon Juice: Infuses the loaf with extra lemon flavor while adding moisture once poured over the warm cake.

Powdered Sugar: Dissolves easily into the lemon juice to create a light syrup that soaks into the loaf.

🍋 Lemon Icing Ingredients

Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully on top of the cooled loaf.

Lemon Juice: Adds fresh citrus flavor to the icing, enhancing the lemon profile.

Whole Milk: Thins the icing to the perfect drizzle consistency for a bakery-style finish.

Lemon Cake Recipe

This homemade lemon loaf is made with fresh lemon zest and juice for bold citrus flavor, a tender buttery crumb, and a moist texture thanks to the lemon syrup soaked into the warm loaf. Once cooled, it’s topped with a smooth lemon icing that adds just the right amount of sweetness. Simple to make and full of classic lemon flavor, this loaf is perfect for lemon lovers and easy enough for everyday baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

Lemon Loaf Ingredients

• 1 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 tbsp. lemon zest
• 1/2 c. unsalted butter softened
• 3/4 c. granulated sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 tbsp. lemon juice
• 1/3 c. whole milk

Lemon Syrup

• 1/4 c. lemon juice
• 3 tbsp. powdered sugar

Lemon Icing

• 1 c. powdered sugar
• 1 tbsp. lemon juice
• 1 tbsp. whole milk

Instructions

 

• Preheat the oven to 350℉/175℃/Gas Mark 4.
• In a medium bowl, whisk the all-purpose flour, baking powder, salt, and lemon zest together. Set aside.
• In a large bowl, cream the softened butter and granulated sugar together. About 2-3 minutes.
• While the electric beaters are running, add the eggs one at a time. Then add the vanilla extract and lemon juice. Continue to beat until fully mixed together. About 4-5 minutes. Scrape the sides of the bowl as needed.
• Add the dry ingredients to the wet ingredients and beat on low until just mixed. Add the milk and incorporate.
• Grease a 9x5 loaf pan. Pour the lemon batter into the pan and bake for 45-55 minutes or until golden brown or a knife inserted comes out clean.
• While the loaf is baking make the lemon syrup and lemon icing.
• To make the lemon syrup, whisk together the lemon juice and powdered sugar. Set aside until needs.
• To make the lemon icing, whisk together the powdered sugar, lemon juice, and whole milk. Keep in the fridge until needed.
• Let sit for about 10 minutes in the loaf pan then remove and pour the lemon syrup mixture onto the lemon loaf. This keep the loaf moist and tender.
• Let the moistened loaf sit on a cooling tray until fully cool, then ice with the lemon icing.
• Serve and enjoy!

Notes

Nutritional Information                                                                               Servings 10

Calories 266               Carbs 35g                               Protein 5g                  Fat 7g

Nutritional Information is automatically calculated and should only be used as a guide.

Keyword Lemon Bread, Lemon Cake Recipe, Lemon Loaf

Author:  Sarah Young

FAQ

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

Why pour syrup on the loaf while it’s warm?
Pouring the lemon syrup over a warm loaf allows it to soak in fully, keeping the cake moist and flavorful.  Believe me, without the lemon syrup this loaf is quite dry!

Can I skip the lemon syrup or icing?
Yes, but both add moisture and flavor. The loaf will still be delicious without them, just slightly less rich.

How do I know when the lemon loaf is done baking?
Insert a knife or toothpick into the center, if it comes out clean or with a few moist crumbs, the loaf is ready.

Can I make this loaf ahead of time?
Absolutely.  This lemon loaf tastes even better the next day as the flavors continue to develop.

Why did my loaf crack on top?
This is normal for loaf cakes and doesn’t affect taste or texture.  It’s a sign of a well-risen loaf.

In this blog post, you learned how to make lemon loaf cake.

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