The Ultimate Moist Lemon Loaf Cake: Glazed Perfection Made Easy

Indulge in the bright, tangy flavors of a homemade Moist Lemon Loaf Cake with Glaze. This recipe promises a perfectly tender crumb, bursting with fresh lemon zest and juice, all crowned with a sweet, zesty glaze. Perfect for breakfast, dessert, or an afternoon treat, it's surprisingly easy to make and guaranteed to be a crowd-pleaser. Learn the secrets to achieving that irresistible moistness and vibrant lemon flavor that will have everyone asking for more.

A delectable moist lemon loaf cake with a shiny, thick lemon glaze, garnished with fresh lemon slices and mint leaves, ready to be served.

Why This Lemon Loaf Cake Recipe is a Must-Try

There's something incredibly comforting and yet refreshingly vibrant about a good lemon loaf cake. It strikes the perfect balance between sweet and tart, making it an ideal treat for any time of day. This particular recipe stands out for its exceptional moisture, thanks to a combination of yogurt (or sour cream) and a generous amount of fresh lemon juice in both the cake and the glaze. Unlike many dry loaf cakes, this one stays incredibly moist for days, developing even more flavor as it sits. The bright citrus notes are uplifting, making it a perfect pick-me-up on a gloomy day or a celebratory dessert for a sunny afternoon.

Baking a lemon loaf cake from scratch might seem daunting, but it's surprisingly simple, even for novice bakers. The ingredients are common pantry staples, and the process is straightforward. Plus, the aroma that fills your kitchen while it's baking is utterly divine. Forget those store-bought versions; once you taste this homemade gem, you'll never go back. It's not just a cake; it's an experience of pure lemon bliss.

Essential Ingredients for Your Lemon Loaf Cake

The beauty of this lemon loaf cake lies in its simple yet high-quality ingredients. Using fresh lemons is paramount for achieving that vibrant, authentic citrus flavor. Don't skimp on the zest, as it holds most of the lemon's aromatic oils.

Ingredient	Quantity	Purpose / Tip
All-Purpose Flour	1 ½ cups (180g)	Provides structure. Spoon and level for accuracy.
Granulated Sugar	1 cup (200g)	Sweetness and moisture.
Baking Powder	1 ½ teaspoons	Leavening agent for rise.
Salt	½ teaspoon	Balances flavors.
Large Eggs	2	Binder and adds richness. Room temperature is best.
Unsalted Butter, melted	½ cup (113g)	Flavor and moisture.
Plain Whole Milk Yogurt or Sour Cream	½ cup (120g)	Key for moisture and tender crumb.
Fresh Lemon Juice	¼ cup (60ml) + 2 tablespoons (for glaze)	Provides tanginess. Use freshly squeezed.
Fresh Lemon Zest	2 tablespoons	Intense lemon flavor and aroma.
Vanilla Extract	1 teaspoon	Enhances overall flavor.
Powdered Sugar (for glaze)	1 ½ cups (180g)	Forms the smooth, sweet glaze.

Kitchen Equipment You'll Need

Having the right tools makes the baking process smoother and more enjoyable. Here's what you'll need:

Standard Loaf Pan: A 9x5-inch (23x13 cm) metal loaf pan is ideal.
Mixing Bowls: One large bowl for dry ingredients, another for wet, and a small one for the glaze.
Whisk: For combining dry ingredients and whisking wet.
Rubber Spatula: For folding and scraping the bowl.
Measuring Cups and Spoons: For accurate ingredient measurement.
Zester/Microplane: Essential for getting fine lemon zest.
Citrus Juicer: To extract fresh lemon juice efficiently.
Wire Rack: For cooling the cake evenly.

💡 Tip: Always prepare your loaf pan before you start mixing the batter. Grease it thoroughly and line it with parchment paper, leaving an overhang on the longer sides. This makes removal much easier and prevents sticking.

Step-by-Step Guide to Baking the Perfect Lemon Loaf

Follow these detailed instructions to create a moist and flavorful lemon loaf cake that will impress everyone.

1. Prepare Your Pan and Preheat Oven

Preheat your oven to 350°F (175°C).
Grease a 9x5-inch (23x13 cm) loaf pan with butter or cooking spray. Line it with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.

A properly greased and parchment-lined metal loaf pan, ready for lemon cake batter.

2. Whisk Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined.
Add the lemon zest to the dry ingredients and rub it with your fingertips to release its fragrant oils. This step helps infuse the flour with lemon flavor.

3. Combine Wet Ingredients

In a separate medium bowl, whisk together the eggs, melted butter, plain yogurt (or sour cream), ¼ cup of fresh lemon juice, and vanilla extract until smooth.
Ensure all wet ingredients are at room temperature for better emulsion and a smoother batter.

Wet ingredients for lemon loaf cake, including eggs, butter, yogurt, and lemon juice, being whisked in a bowl.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients.
Using a rubber spatula, gently fold the ingredients together until just combined. Do not overmix! Overmixing develops gluten, leading to a tough cake. A few small lumps are fine.

5. Bake the Loaf Cake

Pour the batter evenly into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached.
If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.

A warm, golden-brown lemon loaf cake cooling in its pan, just out of the oven.

6. Cool and Prepare the Glaze

Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes.
While the cake cools slightly, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth and thick but pourable. If it's too thick, add a tiny bit more lemon juice; if too thin, add a tiny bit more powdered sugar.

A creamy lemon glaze being whisked in a small bowl, ready to top the cake.

7. Glaze and Serve

After cooling in the pan, carefully lift the cake out using the parchment paper overhang and transfer it to a wire rack set over a baking sheet (to catch drips).
While the cake is still slightly warm, generously pour the lemon glaze over the top, letting it drip down the sides.
Allow the glaze to set for about 15-30 minutes before slicing and serving. This allows the glaze to firm up and the flavors to meld.

Lemon glaze being poured generously over a warm lemon loaf cake on a wire rack.

Expert Tips for a Flawless Lemon Loaf

Room Temperature Ingredients: Ensure eggs, yogurt, and butter are at room temperature. This helps them combine more smoothly and creates a more uniform batter, leading to a lighter, more tender cake.
Don't Overmix: Mix wet and dry ingredients only until just combined. Overmixing develops gluten, which can make the cake tough and dry. A few small lumps are perfectly fine.
Fresh Lemon Power: Always use fresh lemon juice and zest. Bottled juice lacks the vibrant flavor and zest provides most of the aromatic lemon oils. Zest your lemons before juicing them!
Yogurt/Sour Cream is Key: Don't skip the yogurt or sour cream. It's a secret ingredient for incredible moisture and a tender crumb. Whole milk yogurt or full-fat sour cream works best.
Parchment Paper Slings: Lining your loaf pan with parchment paper that overhangs the sides creates