How To Lemon Loaf Cake Recipe | Soft, Moist & Zesty! 🍋

Lemon Loaf Cake Recipe | Soft, Moist & Zesty! 🍋

If you love bright, citrusy flavors and a cake that melts in your mouth, this Lemon Loaf Cake is exactly what you need. It is incredibly soft, perfectly moist, and packed with a tangy punch that pairs beautifully with your evening tea or coffee.

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If you love bright, refreshing flavors and a cake that literally melts in your mouth, this Lemon Loaf Cake is exactly what you need. It is incredibly soft, perfectly moist, and packed with a tangy citrus punch that pairs beautifully with your morning coffee or evening tea. Skip the bakery and make this café-style loaf right in your own kitchen!

Why You’ll Love This Recipe

• Super Moist: The addition of yogurt ensures the cake stays soft for days.
• Double Citrus Punch: Packed with both fresh lemon zest and juice.
• Easy to Bake: Simple ingredients that you likely already have in your pantry.

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Ingredients

For the Cake:

• All-Purpose Flour: 1.5 cups
• Baking Powder: 1.5 teaspoons
• Salt: 1/2 teaspoon
• Unsalted Butter: 1/2 cup (softened at room temperature)
• Granulated Sugar: 1 cup
• Eggs: 3 large (at room temperature)
• Lemon Zest: 1 tablespoon (finely grated)
• Fresh Lemon Juice: 2 tablespoons
• Vanilla Extract: 1 teaspoon
• Sour Cream or Plain Greek Yogurt: 1/2 cup

For the Lemon Glaze:

• Powdered Sugar: 1 cup
• Fresh Lemon Juice: 2 to 3 tablespoons

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Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter or cooking spray, and line it with parchment paper for easy removal.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color (about 3 to 4 minutes).
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the finely grated lemon zest, fresh lemon juice, and vanilla extract.
5. Combine Wet and Dry: Alternate adding the dry flour mixture and the sour cream (or yogurt) into your butter mixture. Start and end with the flour. Mix gently on low speed just until combined. Do not overmix, or the cake will become dense.
6. Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool and Glaze: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. In a small bowl, whisk the powdered sugar and fresh lemon juice together until smooth. Pour the glaze over the completely cooled cake before slicing.

Baker’s Tips for Success

• Room Temperature Ingredients: Make sure your eggs, butter, and yogurt are at room temperature before you start. This helps the batter emulsify smoothly without curdling.
• Don't Overmix: Stop mixing as soon as the last streaks of flour disappear to keep the texture light and airy.
• Cool Before Glazing: If the cake is even slightly warm, the glaze will melt right off instead of forming that beautiful white layer.