This Lemon Loaf recipe is exceptionally moist, bursting with fresh lemon flavor, and topped with a luscious lemon glaze icing. It’s made with oil and yogurt instead of butter for a perfectly tender, fluffy cake every time. Plus it’s super easy to make - no mixer required - and tastes better than Starbucks!
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If you’re looking for a classic, make-on-repeat, never-goes-wrong kind of dessert recipe... this is it! This Lemon Loaf Cake recipe gets rave reviews and never has leftovers. Whether you call it lemon loaf, lemon cake, or lemon bread, it’s that elusive recipe that never fails to impress (even for beginner bakers!).
We simplified the original recipe from Ina Garten and added our favorite Lemon Glaze. If you want more recipes for lemon lovers, check out our Homemade Lemonade Concentrate, Creamy Key Lemon Pie, or this Lemon Loaf Cake. If you are more of an orange person, we've also made this cake into an amazing Orange Loaf Cake and Creamy Orange Glaze.
Why this recipe is the best
- It's super moist and fluffy. Not too dense, perfectly tender. This is thanks to the yogurt and oil, plus a lemon syrup that soaks in after baking.
- The lemon glaze is thick, creamy, and flavorful. It doesn't sink in or fall off!
- No stand mixer required! This is a simple cake recipe that's done before you know it.
- It tastes better than Starbucks (and honestly... better than the copycat Starbucks lemon loaf recipes). It has that REAL, tangy lemon flavor instead of lemon extract.
- It fits every occasion, whether a dinner party, bridal shower, picnic, pool party, weekend breakfast, midday snack, and the list goes on.
Tools for making this cake
This recipe mostly requires basic baking tools. The only special tools you may need are a standard 9 x 5-inch loaf pan (affiliate), a microplane zester (affiliate), a cooling rack (affiliate), and baking spray that includes flour in the ingredients (affiliate).
Ingredients for lemon cake
- Flour: Use all-purpose flour and measure it with a light hand or the spoon and level method.
- Baking powder: Make sure yours isn't expired.
- Whole-milk yogurt: The extra fat is a key ingredient for adding moisture to the cake. Don't use low-fat substitutes or sour cream.
- Sugar: Just regular granulated sugar.
- Eggs: Bring these to room temperature before using. If you’re in a hurry, place them in a shallow bowl with warm water to speed up the process.
- Vegetable oil: Some lemon loaf cakes are made with butter, but they tend to be more dense or dry. Use vegetable or canola oil to keep it moist. Do not use olive oil instead.
- Lemon zest and juice: Only use fresh lemons. Bottled juice is not the same as fresh lemon juice! For zesting, my favorite tool is this specific microplane (affiliate).
- Vanilla extract: That extra tough of flavor.
- Butter: A tiny bit of softened butter makes the glaze extra creamy.
- Powdered sugar: For the simple lemon glaze.
- Cream: You can substitute half and half, but don't use milk. It doesn't have enough fat to cut through the sugar and keep it creamy.
How to make lemon loaf (step-by-step)
Prep: Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.
Wet and dry ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla. Then in a medium bowl, whisk together the flour, baking powder, and salt.
Combine: Slowly and gently mix the dry ingredients into the wet ingredients until just combined. Scrape the sides of the bowl as needed, being careful not to overmix.
Bake: Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Lemon syrup: While the lemon loaf is baking, microwave the lemon juice and sugar in a microwave-safe bowl, stirring often, until the sugar is dissolved and the mixture is translucent. When the cake is finished and still warm, use a fork or wooden skewer to poke holes in the cake about ¾ of the way down the cake. Leave the cake in the pan and pour the syrup on the cake, letting it soak in until fully cooled.
How to make lemon icing
While the lemon loaf is cooling, combine the glaze ingredients in a small bowl until smooth. Once the cake is cooled completely, remove it from the pan and place on a wire rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).
For a crowd
If you are making this lemon loaf for a crowd, I highly recommend making each batch one at a time instead of doubling or tripling the batter in the same bowl. The more batter in the bowl, the more you will need to mix it. The more mixing, the tougher the cake. So play it safe and make each loaf on its own.
Variations and toppings
Like I mentioned above, lemon loaf can be made a few different ways depending on the occasion. Baking instructions for each of these can be found in the recipe card.
- Full Loaf Pan: Great for dinner parties, casual gatherings, and serving a crowd.
- Mini Loaf Pans: Great for serving small groups of 2-4, displaying at a party, or giving as gifts.
- Mini Bundt Cakes: Makes the cutest single serving dessert and is a fantastic option for special occasions such as bridal/baby showers, Easter, or Mother's Day. We use this mini bundt cake pan (affiliate).
Although the lemon glaze is delicious on it's own, you can also add extra toppings to make this cake next level!
- Fresh berries: Strawberries, blueberries, raspberries, blackberries - you name it!
- Berry topping: Try a drizzle of this mixed berry sauce or a heaping of shortcake topping (chopped strawberries, sugar, and a squeeze of lemon juice).
- Whipped cream: Homemade is my favorite way to go.
- Lemon curd: This recipe already has tons of lemon flavor, but can you really have too much?
- Ice cream: A simple scoop of vanilla is reminiscent of a creamsicle.. but better!
Questions & answers
Store leftover cake in an airtight container at room temperature or in the fridge. It may last longer in the fridge, but I doubt you'll have leftovers that long 😉
You sure can. Bake the cake, complete the syrup step, and cool the cake thoroughly without the glaze. Then wrap it tightly in plastic wrap and a layer of tinfoil. Freeze for up to 3 months. Thaw the cake overnight in the fridge or for several hours on the countertop. Prepare and pour fresh glaze on top once the cake is fully thawed.
If you want to freeze a glazed cake, flash freeze it for 1-3 hours without any wrapping (this way you don’t destroy the glaze). Then wrap in plastic wrap and tinfoil, freeze for up to 3 months, and thaw. The glaze won’t look perfect but will still taste delicious.
Wait until the lemon loaf is fully cooled so it doesn't melt off the cake, then pour on the glaze. You can serve it right away or allow it to set for an 30-60 minutes.
The best way to make a loaf cake moist is to use oil and yogurt instead of butter. The oil doesn't solidify like butter, which makes for an extra tender, moist crumb.
Tips & tricks
- Use fresh lemons for the best flavor.
- Zest the lemons before juicing.
- Use room temperature eggs and yogurt. It helps them to fully incorporate into the batter and helps the cake rise evenly.
- Use whole-milk yogurt instead of fat-free or reduced. The extra fat makes the cake more moist.
- Don’t skip poking holes in the cake because this helps it absorb the syrup more evenly. The syrup is well worth your time!
Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
Recipe
MOIST Lemon Loaf
Equipment
- loaf pan 9x5x3
- Microplane for zesting
- Non-stick baking spray with flour
Ingredients
Lemon Loaf
- 1 cup plain whole-milk yogurt room temperature
- 3 large eggs room temperature
- 1 cup sugar
- ½ cup vegetable oil
- 2 teaspoon lemon zest
- ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
Lemon Syrup
- ⅓ cup sugar
- ⅓ cup lemon juice freshly squeezed
Lemon Icing
- 1 tablespoon butter softened
- 1 cup powdered sugar
- 3-4 tablespoon heavy cream or half and half
- ¼ teaspoon vanilla
- 1-2 tablespoon lemon juice freshly squeezed
- 1 tablespoon lemon zest
Instructions
Cake
- Preheat oven to 350°F. Grease a standard loaf pan (approx. 9 x 5 x 3) with non-stick baking spray.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla.1 cup plain whole-milk yogurt, 3 large eggs, 1 cup sugar, ½ cup vegetable oil, 2 teaspoon lemon zest, ½ teaspoon vanilla
- In a medium bowl, whisk together the flour, baking powder, and salt in a small bowl. Slowly mix the dry ingredients into the wet ingredients until just combined. Scrape the sides of the bowl as needed, being careful not to overmix. The batter will be slightly lumpy.1 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon kosher salt
- Pour batter into prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Lemon Syrup
- While the cake is baking, microwave the sugar and lemon juice in a microwave safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.⅓ cup sugar, ⅓ cup lemon juice
- Remove the cake from the oven and allow it to cool for 10 minutes. Use a fork or wooden skewer to poke holes ¾ of the way down the cake. Leaving the cake in the loaf pan, pour on the lemon syrup and allow it to soak. Cool completely in the pan.
Glaze
- While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling wrack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).1 tablespoon butter, 1 cup powdered sugar, 3-4 tablespoon heavy cream, 1-2 tablespoon lemon juice, ¼ teaspoon vanilla, 1 tablespoon lemon zest
Notes
- Use fresh lemons for the best flavor.
- Zest the lemons before juicing.
- Use room temperature eggs and yogurt. It helps them to fully incorporate into the batter and helps the cake rise evenly.
- Use whole-milk yogurt instead of fat-free or reduced. The extra fat makes the cake more moist.
- Don’t skip poking holes in the cake because this helps it absorb the syrup more evenly. The syrup is well worth your time!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Cindy Marlow says
Turned out excellently! Used a mini bundt pan instead of loaf pan for my Mom's bridge club. Served with strawberry puree and a smidge of whipped cream (mostly for looks).
Misty says
The strawberries and whipped cream sound amazing! We're so glad you enjoyed it.
Suhaya Bhandary-Tandon says
Can I make this cake a day ahead? Will I need to put it in the fridge - our temperatures are 7-8 degrees celcius at the moment.
Danielle says
Absolutely! Like most cakes and quick breads, it gets even more moist when refrigerated.
Aspen says
Woooow, this cake is so good. I added some strawberries on top to use it like shortbread in strawberry shortcake... this is on my favorites list!
Misty says
That is one of my favorite ways to serve this cake. I love hearing how you mix it up!
Kimberly A Jones says
Pretty sure I just found dessert for Easter!
Misty says
Yes! Such a good one for Easter. Hope you love it!