MOIST Lemon Loaf

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!).

It's great for special occasions, a weekend treat, or holidays (it's made the cut to be on our Easter Recipes).

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 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.

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 moist lemon loaf

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!

FAQs

Tips and 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!

More lemon recipes

• Lemon Curd Coffee Cake
• Lemon Quinoa with Feta
• Lemon Skillet Chicken
• Frozen Lemonade
• Crispy Honey Lemon Pepper Chicken Wings
• Lemon Broccoli Pasta
• Lemon Cheesecake Bars
• Lemon Marinade for Chicken
• Lemon Orzo Pasta Salad
• Lemon Monkey Bread