Easy Lemon Loaf: A Zesty, Moist Cake Perfect for Any Occasion
This Easy Lemon Loaf is a bright, citrusy delight that brings sunshine to any table. With its tender crumb and tangy glaze, this simple yet elegant cake is perfect for brunches, afternoon tea, or a sweet treat after dinner. The fresh lemon flavor shines through in every bite, balanced by just the right amount of sweetness.
What makes this lemon loaf cake truly special is its moist texture and versatility. Whether you’re a baking novice or a seasoned pro, this recipe delivers consistent results every time. The golden crust gives way to a soft interior infused with natural lemon zest and juice, while the optional glaze adds an extra burst of citrus flavor.
Quick Recipe Highlights
- Flavor Profile: Bright, tangy lemon balanced with subtle sweetness and a hint of vanilla.
- Texture: Moist, tender crumb with a delicate crust that holds up well to slicing.
- Aroma: Fresh citrus notes with warm undertones from the baked batter.
- Visual Appeal: Golden exterior with a glossy lemon glaze and optional zest garnish.
- Skill Level Needed: Perfect for beginners with straightforward mixing techniques.
- Special Equipment: Just a standard loaf pan and basic mixing bowls required.
Recipe Overview
- Difficulty Level: This easy lemon loaf recipe is beginner-friendly with simple steps and common ingredients.
- Category: Perfect for breakfast pastries, afternoon tea cakes, or dessert options.
- Cuisine: Inspired by classic American and British tea cake traditions with a citrus twist.
- Cost: Budget-friendly using pantry staples and fresh lemons.
- Season: Ideal for spring and summer but enjoyed year-round.
- Occasion: Great for brunches, bake sales, or as a homemade gift.
Why You’ll Love This Easy Lemon Loaf
The first thing you’ll notice about this lemon loaf cake is its incredible aroma as it bakes – filling your kitchen with the bright scent of fresh citrus. The texture strikes the perfect balance between sturdy enough to slice neatly yet tender enough to melt in your mouth. Each bite delivers a burst of natural lemon flavor that’s refreshing rather than overpowering.
What sets this recipe apart is its foolproof method. Unlike finicky sponge cakes, this easy lemon loaf is forgiving and adaptable. The simple creaming method ensures consistent results, while the addition of sour cream or yogurt guarantees moisture even if slightly overbaked. It’s the kind of recipe you’ll return to again and again.
Nutritionally, this lemon pound cake offers a lighter alternative to traditional butter-heavy versions. By balancing the ingredients, we’ve created a treat that satisfies your sweet tooth without being overly rich. The citrus provides natural flavor that reduces the need for excessive sugar.
Socially, this loaf is a crowd-pleaser. Its sunny appearance and approachable flavor make it perfect for sharing. Whether served at book club meetings, office gatherings, or family dinners, it always sparks conversation and recipe requests.
Economically, this simple lemon cake makes the most of affordable ingredients. Lemons are typically inexpensive year-round, and the other components are pantry staples. You can easily double the batch to make two loaves – one to enjoy now and one to freeze for later.
The Recipe
Easy Lemon Loaf
Serves: 10
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Kitchen Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Zester or fine grater
- Juicer or fork
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat sugar and eggs until pale and fluffy, about 2 minutes.
- Mix in yogurt, lemon juice, zest, oil, and vanilla until well combined.
- Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
- Pour batter into prepared pan and bake for 45-55 minutes until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.
Recipe Notes
- For extra lemon flavor, poke holes in the warm loaf and brush with lemon syrup before glazing.
- Substitute buttermilk for yogurt if desired.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
