Go Back
–+ servings
Print

Lemon Loaf Cake

Soft and moist lemon loaf cake with a sweet glaze. This easy recipe is perfect for tea time, brunch, or a simple homemade dessert.

Course Dessert
Cuisine American/Canadian
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 239 kcal

Ingredients

For the Lemon Loaf Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain yogurt
  • fresh lemon juice about 1 lemon
  • 2 tbsp olive oil

For the Lemon Glaze:

  • Betty Crocker cream cheese frosting about half tube
  • Lemon slices to garnish

Instructions

Preheat the Oven

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan

Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Sugar and Eggs

  1. In a large bowl, using an electric mixer, beat the eggs and granulated sugar together until light and fluffy (about 2-3 minutes).
  2. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract

Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the batter mixture, alternating with the sour cream, olive oil and lemon juice. Start and end with the flour mixture. Mix just until combined.

Bake the Cake

  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

  1. Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

Prepare the Glaze

  1. Mix 2-3 tablespoon of hot water with half tube Betty Crocker cream cheese frosting to make it easier to pour.

Glaze the Cake

  1. Once the cake is completely cooled, drizzle the lemon glaze over the top. You can garnish with additional lemon zest if desired.

Recipe Notes

Use fresh lemon juice for the brightest flavor

Don’t overmix the batter—this keeps the loaf soft

Let the cake cool completely before glazing so it doesn’t melt off

If you like a stronger lemon flavor, add a little lemon zest to the batter

Nutrition Facts
Lemon Loaf Cake
Amount Per Serving
Calories 239 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 43mg14%
Sodium 165mg7%
Potassium 116mg3%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 75IU2%
Vitamin C 0.1mg0%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.