If you have a pile of lemons and are wondering what to make, this Lemon Blueberry Cake and my grab-and-go Lemon Poppy Seed Muffins are two of my favorite lemon recipes.
I love lemon—probably even more than chocolate. Lemon desserts, lemon breads, and both sweet and savory lemon dishes are my weakness. The bright citrus flavor lifts everything, and this lemon loaf is no exception.
The Perfect Lemon Loaf Cake
This lemon loaf is inspired by the lemon pound cakes you might recognize from coffee shops but made at home: moist, tender, and full of lemon flavor. It’s dense without being heavy and strikes the right balance of sweetness and citrus brightness. Baking it yourself also means fewer trips out and a warm loaf straight from the oven.
Lemon Loaf Recipe Ingredients
- Flour: All-purpose flour works well for this loaf.
- Sugar: Granulated sugar.
- Eggs: Large eggs at room temperature.
- Butter: Unsalted and at room temperature so it creams smoothly with the sugar for an even texture.
- Baking Powder: This recipe uses baking powder only; it’s been tested without baking soda and produces a great rise and crumb.
- Lemons: Fresh lemon juice and plenty of lemon zest give the best bright flavor.
- Vanilla and Salt: For balanced flavor—use kosher or sea salt, or table salt if that’s what you have.
- Buttermilk: At room temperature; it helps create a very moist loaf.
Lemon Syrup and Glaze
- Confectioners’ sugar
- Fresh lemon juice
- Optional: a splash of milk for the glaze to reach the desired consistency.
How To Make This Lemon Loaf from Scratch
- Preheat the oven to 350°F and grease an 8×4 or 9×5 loaf pan.
- Whisk together the flour, baking powder, lemon zest, and salt in a bowl; set aside.
- In a stand mixer fitted with a paddle attachment (or using an electric mixer), beat the butter and sugar until light and fluffy.
- With the mixer on low, add the eggs one at a time, then stir in vanilla and lemon juice. Increase speed to medium-high and beat until combined.
- On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and bake 45–55 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for about 15 minutes, then remove the loaf to a wire rack.
- For the lemon syrup, whisk confectioners’ sugar with lemon juice until smooth. Brush the warm loaf with the syrup to soak in extra flavor.
- Make the glaze by whisking confectioners’ sugar, lemon juice, and a tablespoon of milk; add more sugar or juice to reach a thick, drizzleable consistency.
- When the loaf is completely cool, pour the glaze over the top and let it set before slicing.
Is this a Starbucks copycat?
This lemon loaf is even better than many coffee-shop versions: moist, tender, rich and bursting with citrus flavor.
Lemon Pound Cake Glaze
The glaze adds a sweet-tart finish that complements the tender cake. Aim for a thick but pourable consistency so it drizzles and sets on the loaf. Adjust with more confectioners’ sugar to thicken or a little extra lemon juice to thin.
Make Ahead and Freezing Instructions
I recommend freezing the loaf without the glaze. Once fully cooled, wrap tightly in plastic or place in an airtight container or freezer bag for up to three months. Thaw overnight in the fridge and bring to room temperature before glazing.
At room temperature, store covered for 2–3 days; refrigerated, it will keep about a week.
Lemon Loaf Recipe Tips
- Cream the butter and sugar until light and fluffy for the best texture.
- No buttermilk? Make a substitute by mixing 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice and let it sit for a few minutes.
- Use room-temperature ingredients so they combine evenly and produce a uniform crumb.
Wondering what to make with a bunch of lemons? Here are a few ideas:
- Lemon Ricotta Cookies
- Lemon Poke Cake
- Lemon Drop Martini
- Pasta with Asparagus in Lemon Cream Sauce
- Greek Lemon Roasted Chicken Thighs
Recipe adapted from Plated Cravings.
Lemon Loaf Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
For the Lemon Syrup
- 1/4 cup confectioners’ sugar
- 3 tablespoons lemon juice
For the Glaze
- 1 cup confectioners’ sugar, sifted (more if needed)
- 1 tablespoon lemon juice (adjust as needed)
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Grease an 8×4 or 9×5 loaf pan with cooking spray.
- Whisk together flour, baking powder, lemon zest, and salt; set aside.
- Beat butter and sugar until pale and fluffy, about 4–6 minutes. Add eggs one at a time, then vanilla and lemon juice. Mix on medium-high until combined. Add flour and buttermilk alternately on low speed, beginning and ending with the flour.
- Pour batter into the prepared pan and bake 45–55 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for about 15 minutes, then transfer to a wire rack.
- Whisk confectioners’ sugar and lemon juice for the syrup; brush the warm loaf with it.
- Whisk confectioners’ sugar, lemon juice, and milk for the glaze until thick and drizzleable. When the loaf is fully cooled, pour the glaze over the loaf.
Notes
- Cream the butter and sugar until light and fluffy for best texture.
- To make a buttermilk substitute, combine 1/2 cup milk with 1 1/2 teaspoons white vinegar or lemon juice and let sit a few minutes.
- Room-temperature ingredients blend more evenly and give a uniform crumb.
- Recipe adapted from Plated Cravings.