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Classic Lemon Loaf Cake

A moist and flavorful lemon loaf cake with a soft crumb and a glossy glaze, reminiscent of your favorite bakery treat.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Bakery Style, Citrus Dessert, Classic Cake, Lemon Loaf, Moist Cake
Servings: 8 slices
Calories: 250kcal

Ingredients

For the cake

  • 1 cup granulated sugar For rubbing with lemon zest
  • 2 tablespoons lemon zest Fresh zest from about 2 lemons
  • 1/2 cup unsalted butter Room temperature, for flavor
  • 1/4 cup vegetable oil For moisture
  • 1 cup sour cream Room temperature, can substitute with buttermilk
  • 3 large eggs Room temperature
  • 1 teaspoon vanilla extract For flavor enhancement
  • 1 1/2 cups all-purpose flour For structure
  • 1 teaspoon baking powder Main leavening agent
  • 1/4 teaspoon baking soda Optional, if using tangy dairy
  • 1/2 teaspoon salt Enhances flavor

For the glaze

  • 1 cup powdered sugar For glazing the loaf
  • 2 tablespoons lemon juice Freshly squeezed

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
  • In a mixing bowl, combine the granulated sugar and lemon zest. Rub them together for about 30 seconds to release the oils.
  • Add the butter and cream together until light and fluffy.
  • Mix in the oil until well incorporated, then beat in the eggs one at a time.
  • Stir in the vanilla and lemon juice.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, ending with dry ingredients. Mix until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top.

Baking

  • Bake in the preheated oven for about 60 minutes, or until a tester comes out clean with a few moist crumbs.
  • Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack.

Glazing

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Pour the glaze over the warm loaf. Allow it to set before slicing.

Notes

For best results, be sure to use fresh lemon zest and juice. Allow the loaf to rest for at least 45 minutes before slicing to achieve the best texture.