Lemon season is here and we’re celebrating with this Lemon Loaf Cake. It’s super moist on the inside and topped with a sweet and tangy lemon glaze.
Lemon Loaf Cake
I love a good loaf cake. My usual go-to’s are pumpkin bread and banana bread, but there’s something about a lemon loaf cake in the spring and summer that just… works. I actually made this recipe for a neighborhood cookout we had a couple weeks back – let’s just say the entire thing was eaten between a few of us…
So, whether you’re hosting a backyard pool party, a cookout between friends, or just a family dinner night – this Lemon Loaf Cake is the perfect option for dessert. Keep reading and you’ll see why!
What is a loaf cake?
Loaf cakes are simply some of the best baked goods around. I think it’s because you can make them savory or sweet, for breakfast or dessert, and in big pans or large pans. Most of the loaf cake recipes you’ll see here on the blog are baked in a 9×5-inch loaf pan, but you can use 2 small ones instead if you’d like. You can also bake most of the recipes in regular cake pans or 8-inch/9-inch pans as well. They’re so versatile, and they’re just the perfect shape.
Loaf cakes are easy to work with when it comes to serving because you can simply make a parchment sling before you add the batter to the pan – which allows you to easily lift the cake from the pan – slice, and serve. There’s no struggle with deciding how far apart each slice should be so they’re all even (the headaches of 8-inch or 9-inch pans), you just slice and serve.
Some equipment you may need…
- Loaf pan: I love these from USA pan because they’ve got nice slick corners and they’re a light color, but use what you have! Remember, you can use 1 9-x-inch pan or 2 smaller loaf pans.
- Stand mixer: this is the one I have and I love it! I’ve had it for years now and I’ve never had any trouble with it. You definitely don’t “need” a stand mixer for this recipe, but it sure does make life a lot easier.
- Offset spatula: the best little utensil for almost any baking project. I find myself reaching for this one allll the time in the kitchen. It’s so helpful to use when spreading the batter into an even layer.
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
Ingredients for Lemon Loaf Cake
- Unsalted butter
- Granulated sugar
- Lemons
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Sour cream
- Powdered sugar
My Kitchen Tips:
- Make a parchment paper sling. One of the easiest ways to ensure you can lift your cake from the pan once it’s finished baking is to make a sling out of parchment paper. You’ll just need to cut a piece of parchment paper (just about in half lengthwise) so it can fit across the bottom of the pan. Spray the pan with baking spray then drop the paper into the pan, pressing it against the sides. Make sure to leave about a 2-inch overhang of paper so you can lift it out. Then fold the edges of the paper down so they don’t fall in onto the cake.
- Don’t overbake! In my experience, overbaking this lemon loaf cake can lead to a dry cake. I feel like with loaf cakes there’s sort of a dance you do between underbaking and overbaking. It’s always good to avoid underbaking, but we’re looking for a super moist cake here, so we really want to be careful towards the end of the bake time and watch carefully.
- Make the glaze. Lemon glazes are way too easy. You’ll just combine powdered sugar and your desired amount of lemon juice in a bowl. I like to start with a couple tablespoons of juice, and add more, 1 Tbsp at a time, until my desired consistency is reached. Some people like thicker glazes, some like thinner ones – you get to choose!
How to Store
Once your cake cools completely at room temperature, you can store the whole thing in an airtight container in the refrigerator for 5 to 7 days. I’d recommend storing the glaze separately and using it whenever you serve a slice (so dont’ glaze and then refrigerate).
You can also store it in an airtight container at room temperature, but it will only be good for a couple days.
This cake also freezes well – you can bake the whole loaf cake, let it cool to room temperature, wrap it tightly in plastic wrap, and freeze it for up to 3 months. Remove the cake from the freezer and place it in the refrigerator to thaw overnight. You can then warm up the slices the next day and serve it with the glaze.
I hope you all love this cake as much as I (and my family) does. Feel free to always reach out to me via email (sarah@sarahsdayoff.com), through my Instagram DMs (@sarahsday0ff), or by leaving a comment on one of these posts. I’m happy to answer any questions I can!
If you make this recipe be sure to tag me @sarahsdayoff so I can see them!
“She is clothed with strength and dignity; she can laugh at the days to come. She speaks with wisdom, and faithful instruction is on her tongue.” – Proverbs 31: 25-26 –
Lemon Loaf Cake
Ingredients
For the Lemon Loaf Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup granulated sugar
- zest of 2 large lemons
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/4 cup vegetable oil
- 4 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sour cream at room temperature
- 3 tsp lemon juice
For the Lemon Glaze
- 2 cups powdered sugar
- 3 to 5 Tbsp lemon juice
Instructions
For the Lemon Loaf Cake
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and line it with parchment paper. Combine flour, baking powder, and salt, whisking to combine.
- Combine the sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Rub the sugar and zest in between your fingers (the sugar granules will cut into the lemon zest, causing it to release more lemon oils).
- Add butter and oil to the sugar mixture and cream on high for 2 minutes. Scrape down the bowl.
- Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine sour cream and lemon juice in a small bowl, stirring to combine. Alternately add the flour mixture and sour cream mixture to the stand mixer, in 3 additions, starting and ending with the dry ingredients. Beat only until just combined.
- Scrape down the bowl, and beat for an additional 15 seconds. Transfer batter to the prepared loaf pan. Bake 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake completely in the pan before transferring to a wire rack to cool completely.
For the Lemon Glaze
- Whisk powdered sugar and 3 Tbsp lemon juice in a large bowl. Add additional lemon juice, 1 Tbsp at a time, if desired, to reach desired consistency.
- Spread glaze over cooled cake; slice and serve.
