Introduction

This Moist Lemon Loaf Cake is a bright and tangy treat perfect for any time of day. With a tender crumb soaked in lemon syrup and topped with a zesty glaze, it offers a delightful balance of sweetness and citrus. It’s simple to make and sure to impress your family and friends.

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 for easy removal.
Step 2: In a 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. Stir in the warm milk and lemon juice.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
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: Once the cake is out of the oven, let it cool for 10 minutes. Poke holes all over the top using a skewer or fork, then spoon the warm lemon syrup over the cake so it soaks in.
Step 8: When the loaf has fully cooled, whisk together the powdered sugar and 1½ tablespoons fresh lemon juice to make the glaze. Drizzle it over the loaf and let it set before slicing and serving.

Tips & Variations

For a more intense lemon flavor, add a bit more lemon zest to the batter or increase the lemon juice in the glaze slightly.
You can substitute buttermilk for warm milk to add extra moisture and a subtle tang.
If you prefer a dairy-free version, try using almond milk and coconut oil in place of milk and butter.
For a decorative touch, garnish the glazed loaf with thin lemon slices or candied lemon peel.

Storage

Store the lemon loaf covered tightly in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze it wrapped in plastic wrap and foil for up to 3 months. Reheat slices gently in the microwave before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor and brightness, but bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice without additives.

How can I tell when the lemon loaf is done baking?

The loaf is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven frequently to prevent it from sinking.

Moist Lemon Loaf Cake Recipe

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★★★★★

4.9 from 67 reviews

This Moist Lemon Loaf Cake is a bright and tender treat, perfectly balancing the tangy zest and juice of fresh lemons with a soft, buttery crumb. Ideal for a springtime dessert or afternoon tea, this loaf features a luscious lemon syrup soak and a glossy lemon glaze that enhance its vibrant citrus flavor and moist texture.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 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

Lemon Syrup

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

Lemon Glaze

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

Instructions

Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper to ensure easy removal of the cake after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside to keep the dry mixture ready for folding into the wet ingredients.
Mix Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter, vegetable oil, granulated sugar, lemon zest, and eggs together until the mixture is smooth and slightly fluffy. Then, stir in the warm milk along with the fresh lemon juice to create a light lemon-infused batter.
Combine: Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until the flour disappears and the batter is uniform, to avoid overmixing which can toughen the cake.
Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating the cake is fully baked.
Prepare Syrup: While the cake bakes, combine the granulated sugar and lemon juice in a small saucepan and heat gently over medium heat, stirring until the sugar dissolves completely to make a lemon syrup.
Soak: Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, gently poke holes throughout the top of the warm loaf and spoon the lemon syrup evenly over it, allowing the syrup to soak deeply into the cake for enhanced moisture and flavor.
Glaze: After the loaf has cooled completely, whisk together the powdered sugar and lemon juice, adjusting the lemon juice to achieve a smooth, drizzleable consistency. Drizzle this lemon glaze generously over the top of the loaf and let it set before slicing and serving.

Notes

You can substitute buttermilk for warm milk to add a slight tang and additional moisture.
Make sure not to overmix the batter to keep the cake tender and soft.
Use fresh lemons for zest and juice to maximize flavor brightness.
The lemon syrup and glaze add extra moisture and a sweet-tart finish—don’t skip these steps!
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: lemon loaf cake, moist lemon cake, lemon dessert, homemade lemon cake, citrus cake, lemon glaze cake