clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of lemon loaf cake on a white speckled plate on top of a blue stripped linen on a light pink surface

Lemon Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Delicious and moist Lemon Loaf Cake is made with kitchen staples. Topped with a tangy lemon glaze this loaf cake is hard to put down. Great for a breakfast treat, brunch platter or afternoon pick me up! This is Lemon Loaf Cake is also the perfect Sunday afternoon bake.

  • Total Time: 55 minutes
  • Yield: 8-10 Slices 1x


Units Scale

Lemon Loaf Cake

  • 188 grams (1 1/2 Cups) All-Purpose/ Plain Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 250 grams (1 1/4 Cups) Granulated/ Caster Sugar
  • 6oz (3/4 Cup/ 1 1/2 sticks) Unsalted Butter, softened to room temperature
  • 1 Heaping Tablespoon Lemon Zest
  • 3 Large Eggs, at room temperature
  • 3 Tablespoons Fresh Lemon Juice
  • 4oz (1/2 Cup) Greek Yogurt or Sour Cream

Lemon Glaze

  • 188 grams (1 1/2 Cups) Powdered/ Confectioner's Sugar, sifted
  • 3 Tablespoons Lemon Juice
  • 1 Teaspoon Lemon Zest
  • Splash of Milk


Lemon Loaf Cake

  1. Preheat the oven to 350F/180C and grease a 9X5 loaf pan.
  2. In a medium bowl combine flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer combine sugar, butter, and lemon zest for 3-4 minutes, make sure to scrape the bowl down halfway through, we want a really light and fluffy mixture.
  4. Add in the eggs one at a time, mixing well after each addition. In a small bowl mix together the lemon juice and Greek yogurt or sour cream.
  5. Gently fold the in dry mixture until just almost combined then fold in Greek yogurt. Pour into prepared pan.
  6. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool on a wire rack until completely cool.

Lemon Glaze

  1. While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and a splash of milk. Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container at room temperature for up to 5 days. 
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 40
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Recipe Card powered byTasty Recipes
confessions of a baking queen logo

Weekend Baking Projects

free email series

Tips & recipes for delicious weekend

baking projects

Dulce de Leche Millie Feuille on a white plate