Say hello to your new favorite loaf cake: a buttery, citrusy homemade lemon loaf with a tender crumb, bright lemon zest, a tangy lemon syrup, and a sweet lemon glaze. This bakery-style loaf is simple to make at home and has more flavor and freshness than most coffee-shop versions.
This lemon loaf comes together quickly: the batter takes just about 25 minutes to prepare before it goes into the oven. Fresh lemon zest folded into the batter releases bright citrus oils, while sour cream and 2% milk keep the cake moist and rich. After baking, a warm lemon syrup soaks into the top for extra flavor and moisture. Finish with a drizzle of lemon glaze for a glossy, sweet-tart finish.
Overview: How to Make Lemon Loaf
Start by combining lemon zest and granulated sugar and pulsing them together: this releases the zest’s oils and infuses the sugar with bright lemon flavor. Cream the butter with that lemon-scented sugar until light and fluffy, then add vanilla and the eggs, one at a time. Alternate adding the dry ingredients with the sour cream-milk mixture, beginning and ending with the dry ingredients, until just combined.
The batter will be thick and slightly dense, similar to a pound cake batter. Spoon it into a prepared 9 x 5-inch loaf pan lined with parchment, smooth the top, and tap the pan to release large air bubbles.
Bake until the top springs back and a toothpick inserted in the center comes out with a few moist crumbs, about 52 to 55 minutes. While the loaf bakes, make a simple lemon syrup by heating fresh lemon juice with a little granulated sugar until the sugar dissolves and the mixture thickens slightly. Brush the warm syrup over the hot loaf as soon as it comes from the oven to lock in moisture and deepen the lemon flavor. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
When the loaf is cool, drizzle with a simple lemon glaze and allow it to set before slicing. For an extra-special serving, add a dollop of whipped cream and fresh berries on each slice.
More favorite lemon cakes:
- Lemon Olive Oil Cake
- Soft Lemon Layer Cake
- Glazed Lemon Pound Cake
Homemade Iced Lemon Loaf (Bakery Style)
Description
This homemade iced lemon loaf is bright, moist, and full of fresh lemon flavor. The combination of lemon-scented sugar, a tender, sour-cream-enriched crumb, lemon syrup, and a glossy glaze makes for a classic, crowd-pleasing dessert.
Ingredients
Cake
- 2 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/4 tsp baking soda
- 3/4 tsp (5 g) salt
- 1 cup (200 g) granulated sugar
- 3 Tbsp (9 g) fresh lemon zest
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 tsp (4 g) vanilla extract
- 2 large eggs (100 g), at room temperature
- 3/4 cup (180 g) sour cream, at room temperature
- 1/2 cup (120 g) 2% milk, at room temperature
Lemon Syrup
- 2 Tbsp (30 g) fresh lemon juice
- 2 Tbsp (25 g) granulated sugar
Topping
- lemon glaze
Instructions
- Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick spray and line it with parchment paper.
- Make the cake: whisk together the flour, baking powder, baking soda, and salt. Place the granulated sugar and lemon zest in a food processor and pulse until the sugar is fragrant. Beat the butter and lemon-sugar until light and fluffy, about 3 minutes. Add vanilla, then reduce the mixer speed and add eggs one at a time. Combine the sour cream and milk in a small bowl. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream mixture, beginning and ending with the flour mixture, and mix until just combined.
- Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to remove large air pockets.
- Bake for 52 to 55 minutes, until the top springs back and a toothpick inserted into the center comes out with a few moist crumbs.
- Make the lemon syrup: in the last five minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat and simmer until the sugar dissolves and the syrup thickens slightly, about 4 minutes. Remove the cake from the oven and immediately brush the top with the warm syrup. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan and cool completely.
- Once cool, drizzle the lemon glaze over the loaf and allow it to set before slicing.
- Store leftovers tightly covered at room temperature overnight or in the refrigerator up to 3 days. Bring to room temperature before serving for best texture and flavor.
Equipment
Loaf pan
Stand mixer (or hand mixer)
Photography by Saltwater Studio