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Lemon Loaf Cake.

Moist & Tangy Lemon Loaf Cake

  • 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 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup canola or vegetable oil


  • 1/3 cup freshly squeezed lemon juice
  • 1/4 teaspoon fresh lemon zest
  • 1/3 cup granulated sugar


  • 1 cup powdered sugar
  • 1/4 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, 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. Invert the cake onto a wire rack placed over a cookie sheet.  Turn the cake upright and follow Lemon Simple Syrup step #2 below.


  1. While the cake is baking, add the lemon juice, zest, and sugar to a small saucepan.  Cook over medium heat until the sugar has dissolved and the mixture is clear.  Set aside.
  2. While the cake is still warm, pour the lemon simple syrup over the entire top of the cake and allow it to soak into the cake.  Allow cake to completely cool before pouring the glaze over it.


  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 5 days if covered or wrapped tightly.  It also freezes beautifully!  I don’t recommend freezing it for over 2 months for best freshness.

Recipe adapted from Ina Garten’s Lemon Yogurt Cake recipe.

Keywords: lemon loaf cake, lemon cake, lemon pound cake, cakes, Spring desserts, lemon desserts,