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Moist & Tangy Lemon Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
  • Category: cake
  • Method: baked
  • Cuisine: American


This lemon loaf cake is a lemon lover’s dream.  It’s tangy & moist and packed full of fresh lemon flavor and it gets drizzled with a tart/sweet lemony glaze.  It’s undeniably delicious!


Units Scale


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup sour cream
  • 1/2 teaspoon pure lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted and cooled


  • 1 cup powdered sugar
  • 1/2 teaspoon fresh lemon zest
  • 2 tablespoons freshly squeezed lemon juice


Preheat oven to 350 degrees.  Grease the bottom of a 9″ x 5″ loaf pan.  Cut and place a piece of parchment paper in the bottom of the pan.  Grease and flour the insides of the pan, including the parchment paper, and set aside.


  1. Mix the flour, salt, baking soda, and baking powder together in a medium bowl and set aside.
  2. Add the wet ingredients and sugar together in the bowl of a stand mixer, using the paddle attachment. Add the dry ingredients and the lemon zest and mix just to incorporate. Do not over mix.
  3. Pour batter into the greased loaf pan.
  4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out with fine moist crumbs on it.
  5. Cool for five minutes. Run a sharp knife around the inside edges of the pan. Gently shake the pan to loosen the cake from the bottom of the pan. Transfer the cake to a wire rack to cool completely.


  1. Sift the powdered sugar into a small mixing bowl.
  2. Add the lemon zest and lemon juice. Add additional powdered sugar if needed.
  3. Drizzle the glaze over the top of the cake, allowing it to run down the sides.
  4. Let cake sit until the glaze has time to set up. Store cake in an airtight container.


  • This cake will stay fresh for up to 3 days if placed in an airtight container.