Introduction

This moist lemon loaf cake is a bright and refreshing treat, perfect for any time of day. With a tender crumb and a zesty lemon glaze, it’s a delightful balance of sweet and tart that’s sure to please your taste buds.

Moist Lemon Loaf Cake Recipe - Recipe Image

Ingredients

1½ cups (188g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, melted
¼ cup (60ml) vegetable oil
¾ cup (150g) granulated sugar
2 tbsp lemon zest
2 large eggs
½ cup (120ml) warm milk
2 tbsp fresh lemon juice
¼ cup (50g) granulated sugar (for syrup)
3 tbsp fresh lemon juice (for syrup)
¾ cup (90g) powdered sugar (for glaze)
1½ tbsp fresh lemon juice (for glaze; adjust for thickness)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 3: In a large bowl, whisk the melted butter, vegetable oil, granulated sugar, lemon zest, and eggs until smooth. Then stir in the warm milk and 2 tablespoons of fresh lemon juice.
Step 4: Gently fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
Step 5: Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: While the cake bakes, prepare the lemon syrup by heating ¼ cup granulated sugar and 3 tablespoons fresh lemon juice in a small saucepan until the sugar dissolves completely.
Step 7: When the cake is done, let it cool in the pan for about 10 minutes. Poke holes all over the top using a skewer or fork, then spoon the warm lemon syrup evenly over the cake to soak in.
Step 8: Once fully cooled, whisk together the powdered sugar and 1½ tablespoons fresh lemon juice (adjust the lemon juice amount to achieve your desired glaze thickness). Drizzle the glaze over the loaf and allow it to set before slicing and serving.

Tips & Variations

For extra texture, fold in ½ cup of chopped poppy seeds or blueberries before baking.
If you prefer a less tangy glaze, reduce the lemon juice or add a little milk to thin it out without adding more tartness.
Use room temperature eggs for better batter consistency and rise.
Make sure not to overmix the batter to keep the loaf tender and moist.

Storage

Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm a slice gently in the microwave for 15 seconds for a fresh-baked feel. The glaze and syrup keep the cake moist and flavorful during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Yes, you can substitute fresh lemon juice with lemon extract, but start with about 1 teaspoon since it is more concentrated. Keep in mind the fresh juice adds both flavor and acidity that affects texture.

How do I prevent the lemon glaze from running off the loaf?

Make sure the cake is completely cool before glazing. Adjust the glaze thickness by adding more powdered sugar if it’s too runny or thinning it with a small amount of lemon juice if it’s too thick, so it drizzles nicely but sticks to the loaf.

Moist Lemon Loaf Cake Recipe

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★★★★★

4.9 from 111 reviews

This Moist Lemon Loaf Cake is a delightful, tangy treat featuring a soft, tender crumb infused with fresh lemon zest and juice. Perfectly balanced with a sweet lemon glaze and a zesty syrup soak, this cake is ideal for afternoon tea or a refreshing dessert.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf cake (approximately 8–10 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1½ cups (188g) all-purpose flour
1½ tsp baking powder
¼ tsp salt

Wet Ingredients

½ cup (113g) unsalted butter, melted
¼ cup (60ml) vegetable oil
¾ cup (150g) granulated sugar
2 tbsp lemon zest
2 large eggs
½ cup (120ml) warm milk
2 tbsp fresh lemon juice

Syrup

¼ cup (50g) granulated sugar
3 tbsp fresh lemon juice

Glaze

¾ cup (90g) powdered sugar
1½ tbsp fresh lemon juice (adjust for thickness)

Instructions

Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures a uniform leavening effect in the batter.
Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and lemon zest until the sugar begins to dissolve and the mixture is smooth. Add the eggs one at a time, beating well after each addition. Stir in the warm milk and fresh lemon juice to incorporate moisture and a bright citrus flavor.
Combine: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing to keep the cake tender and moist.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
Syrup: While the cake bakes, prepare the lemon syrup by heating the granulated sugar and lemon juice in a small saucepan over low heat. Stir until the sugar dissolves completely to create a simple syrup.
Soak: Once the cake is baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Using a skewer or fork, poke holes all over the top of the loaf, then spoon the warm lemon syrup evenly over the surface to soak into the cake, enhancing its moisture and flavor.
Glaze: After the cake has completely cooled, whisk together the powdered sugar and lemon juice to create a smooth glaze. Drizzle this glaze evenly over the top of the loaf and allow it to set before slicing and serving for a sweet, tangy finish.

Notes

Ensure the warm milk is not too hot to avoid cooking the eggs when mixed.
Poking holes before applying syrup helps the moisture penetrate deeply for extra softness.
You can adjust the lemon juice in the glaze for desired thickness and tartness.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Bring cake to room temperature before serving if refrigerated.

Keywords: Lemon loaf cake, moist lemon cake, lemon glaze cake, easy lemon cake, citrus dessert