Lemon Loaf Cake

Name: Easy Lemon Loaf Cake Recipe
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 eggs; 1 cup sugar; Zest of 1 lemon; 3 tbsp lemon juice; ½ cup heavy cream; 1 113g stick of butter, melted; 1 ¾ cups flour; 2 tsp baking powder; pinch of salt; ¼ cup water; 3 tbsp lemon juice; ⅓ cup sugar; ½ cup powdered sugar; 1 tbsp lemon juice

Jump to Recipe

This bright and zesty Lemon Loaf Cake brings a burst of sunshine to any table, whether paired with morning coffee or served as a sweet treat after dinner. One bite of this moist loaf cake with its layers of fresh lemon flavor will instantly brighten your day!

Lemon loaf cake with a glaze and fresh lemon on top with two slices off the end.

Why We Love This Easy Lemon Loaf Cake Recipe

This lemon loaf strikes the perfect balance between simplicity and wow-factor. The lemon flavor is added in three ways: the zest in the batter, a syrup soaked into the warm cake, and a tart glaze drizzled on top, to create layers of citrus goodness that make this loaf completely irresistible.

Another thing I love about this lemon cake recipe is it’s incredibly easy to whip up at home with basic ingredients you likely already have in your pantry! Unlike the Starbucks lemon loaf that requires a trip out and $4-5 per slice, this homemade loaf costs a fraction to make and stays fresh all week when properly stored. The texture is actually more tender than the coffee shop favorite, with a more authentic, zesty lemon flavor!

Lemon loaf cake on a plate with a slice off the end and fresh lemon on the top.

Ingredients You Need

Eggs: Eggs add structure and give the cake some lift in the oven!
Sugar: For the perfect touch of sweetness.
Lemon Zest: Lemon zest lends the most lemon flavor here. I recommend rubbing it into the sugar to release all the flavor!
Heavy Cream: Adds richness and a tender crumb.
Butter: Melt and cool slightly before using!
Flour: All-purpose flour works great here. If you need to make a gluten free lemon loaf, you can replace the flour with a gluten-free all purpose flour.
Baking Powder: To help the cake rise in the oven.
Salt: To balance out all the flavors!
Syrup: For the lemon syrup, you will combine water, lemon juice and sugar. This will add moisture to the cake before adding the glaze on top.
Glaze: For a quick glaze, combine powdered sugar and fresh lemon juice!

How to Make Lemon Loaf Cake

Preheat & Prep: Preheat the oven to 325°F Grease and line a 8×4 inch loaf pan with parchment paper.
Combine Sugar & Zest: In a large bowl, combine sugar with lemon zest and rub together with your fingertips to release the oils in the zest.

Hand rubbing the lemon zest and sugar together.

Add Additional Wet Ingredients: Whisk together eggs and sugar until pale and slightly thickened. Add lemon juice, and heavy cream, mixing until well combined. Slowly pour in the melted butter while whisking continuously.

Using an electric hand mixer to combine the lemon sugar with the eggs in a bowl.

Melted butter being poured into the cake batter in a bowl.

Prep Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt.
Combine: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Bake: 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.

Cake batter in a glass bowl being mixed with an electric hand mixer.

Pouring the lemon cake batter into a prepared loaf pan.

Make the Syrup: While the cake bakes, combine water, lemon juice, and sugar in a small saucepan. Heat over low, stirring until the sugar dissolves. Remove from heat.
Cool: Once the cake is out of the oven, let it cool for 5 minutes in the pan.
Pour Syrup Over the Cake: Pour the lemon syrup over the top. Let the cake absorb the syrup and cool completely.
Prep the Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Glaze Cake & Enjoy: Once the cake is fully cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing. Enjoy!

Lemon loaf cake on a serving plate with two slices off the end.

Tips for Success

Don’t overmix the batter! After you add the flour, beware of overmixing. This can cause a tough, dense cake. Just mix until everything is combined!
If you aren’t sure if your lemon loaf cake is done baking, I recommend the toothpick test. Look for a few moist crumbs (not wet batter) for perfect doneness!
Pour the warm syrup over the cake while it’s still in the pan and slightly warm, which helps with absorption. Then, take it out of the pan before glazing.
Line your loaf pan with parchment paper with overhanging edges for easy removal. This will ensure the cake doesn’t stick!
If the glaze is too thick, add a few drops of freshly squeezed lemon juice or water. If too thin, add more powdered sugar until you reach the desired consistency.

Serving Suggestions

This easy lemon loaf recipe can be served as a breakfast treat alongside a hot cup of coffee or tea, or turned into a dessert with a dollop of lightly whipped cream or a drizzle of creme anglaise. This cake also travels beautifully for picnics or potlucks and stays moist for days, making it perfect for gifting to neighbors, teachers, or friends needing a pick-me-up!

Side view of the lemon loaf cake with a slice off the end to show the inside texture.

Frequently Asked Questions

How do I store this lemon loaf?

Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the unglazed loaf for up to 3 months, wrapped well in plastic and foil. Thaw overnight in the refrigerator and add the glaze before serving.

Why is my lemon loaf dry?

If it is dry, it is probably over baked. Keep an eye on the cake and test the doneness at 45 minutes. If your oven runs warm, you might need to take it out sooner!