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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://bitesizedbenny.com/moist-lemon-loaf-cake-recipe-2/