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

Easy Lemon Loaf Cake 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!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Cake Batter

  • 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

Syrup

  • ¼ cup water
  • 3 tbsp lemon juice
  • ⅓ cup sugar

Glaze

  • ½ cup powdered sugar
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 325°F Grease and line a 8x4 inch loaf pan with parchment paper.
  • In a large bowl, combine sugar with lemon zest and rub together with your fingertips to release the oils in the zest.
  • 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.
  • In a separate bowl, sift together flour, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not 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.
  • 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.
  • Once the cake is out of the oven, let it cool for 5 minutes in the pan.
  • Pour the lemon syrup over the top. Let the cake absorb the syrup and cool completely.
  • In a small bowl, whisk together powdered sugar and lemon juice until smooth.
  • Once the cake is fully cooled, drizzle the glaze over the top.
  • Let the glaze set for a few minutes before slicing. Enjoy!

Video

Notes

To store: 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.
Keyword lemon loaf cake
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