Easy Lemon Loaf Cake
This lemon loaf cake has saved many last-minute gatherings.
When your in-laws call and say they’re dropping by for a visit within an hour, and you want to serve something nice without being chained to your kitchen, this is what you need.
This bright, zesty cake comes together quickly and is definitely worthy of company!
Why You’ll Love This Recipe
This lemon loaf cake hits all the right notes. It’s moist with a tender crumb that stays that way for days (not that it will last that long). The fresh lemon flavor comes through in every bite without being overwhelming. It’s perfect for breakfast with coffee, an afternoon snack, or dressed up with berries and whipped cream for dessert.
The recipe uses simple ingredients you probably already have in your kitchen, and it doesn’t require any special equipment—just a couple of bowls and a whisk!
Ingredients You’ll Need
For the cake:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ⅓ cup vegetable oil
- ½ cup plain Greek yogurt
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
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How to Make Lemon Loaf Cake
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the sugar and eggs until light and fluffy, about 1 minute.
- Add the oil, yogurt, lemon zest, lemon juice, and vanilla extract to the egg mixture. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover with aluminum foil.
- Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
- While the cake is cooling, make the glaze by whisking together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons of lemon juice and add more as needed to reach your desired consistency.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.
- Let the glaze set for about 15 minutes before slicing and serving.
Yummy Variations
- Blueberry Lemon: Fold in 1 cup of fresh blueberries tossed in 1 tablespoon of flour before baking.
- Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a classic combination.
- Extra Citrus: Substitute half the lemon zest and juice with orange or lime for a different twist.
Easy Lemon Loaf Cake
This moist and fluffy Lemon Loaf Cake bursts with fresh citrus flavor in every bite! It’s topped with a tangy lemon glaze that drips beautifully down the sides, making it the ultimate treat for spring and summer.
Enjoy a slice with your morning coffee or serve it as a light, bright dessert everyone will love.
- Total Time: 0 hours
- Yield: 8–10 slices
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3large eggs, room temperature
- ⅓ cup vegetable oil
- ½ cup plain Greek yogurt
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the sugar and eggs until light and fluffy, about 1 minute.
- Add the oil, yogurt, lemon zest, lemon juice, and vanilla extract to the egg mixture. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover with aluminum foil.
- Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
- While the cake is cooling, make the glaze by whisking together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons of lemon juice and add more as needed to reach your desired consistency.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.
- Let the glaze set for about 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
