After countless trials, I am thrilled to share the Best Lemon Loaf Cake recipe you'll ever try! I know the internet is full of recipes, many of which claim to be Starbucks copycats, but I highly recommend giving this one a try. This Lemon Loaf Cake has the most beautiful, perfectly balanced flavor, an incredibly soft and moist texture that actually gets better with time, and a beautiful golden crust.
My friends who tried this cake agreed with me that it is actually better than Starbucks, and the recipe is incredibly simple.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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WHAT MAKES THIS THE BEST LEMON LOAF CAKE?
I believe a great lemon loaf cake should have four characteristics, and this recipe checks all the boxes:
- A strong but balanced lemon flavor. You taste this cake and there's no doubt that it is a lemon cake. However, it is also not overpowering. The flavor is perfectly balanced between the tanginess and freshness of lemon, and the sweetness from the sugar
- Soft and moist melt-in-your-mouth texture. This cake is incredibly tender and moist, and only gets better with time. I was surprised to see that on days two and three, the cake felt even more moist, while many cake recipes get drier with time
- Beautiful to look at. Man, does this loaf cake deliver in the beauty department! It has the perfect height to it, so it doesn't feel too flat, forms a nice little dome with a crack down the middle, and has a stunning light golden crust all around. And that's before the lemon icing is drizzled on!
- A simple, fuss-free recipe. This recipe is not challenging at all, and most ingredients should already be in your pantry
HOW TO ACHIEVE A STRONG LEMON FLAVOR
After a lot of testing, I have learned that the punchy lemon flavor comes from two important ingredients, and lemon juice is NOT one of them!
- Lemon zest. This loaf cake has the zest of three large lemons (if your lemons are smaller, you can do 4-5). That's a lot of zest, but zest is where the lemon flavor and scent are concentrated in the form of natural oils. The zest is rubbed into the sugar to help release these oils and really extract that flavor
- Lemon extract. Before you get mad at me, let me admit: I avoided lemon extract for the longest time. For some reason, I was convinced it would be too artificial tasting, and I don't like purchasing ingredients just for one specific recipe. But no matter how much lemon juice I'd add, the flavor was never strong enough (and the batter would get too runny), so I finally submitted. And it was totally worth it - just 1-2 teaspoon of lemon extract will add a lot more lemon flavor than even ½ a cup of lemon juice. That's because lemon extract is made from the oil inside lemon peels, where the lemon flavor is much more concentrated! This is the exact one I used from Whole Foods, and it costs less than $5
We do add lemon juice as well, but that serves a different purpose, which I've explained in the next section! 😉
HOW TO ACHIEVE A SOFT AND MOIST TEXTURE
There are a few different ways we get the perfect texture in this lemon loaf cake:
- Vegetable oil. Oil is a liquid at room temperature, and adding it alongside butter results in much more moist cakes
- Addition of cornstarch. Instead of using just all purpose flour, this loaf cake uses a combination of all purpose flour and cornstarch, which, together, result in something closer to cake flour. Cornstarch lowers the gluten content in the cake, making it more tender and close textured - which is exactly what we want!
- Addition of sour cream and lemon juice. Sour cream is a magic ingredient - it adds moisture and richness (thanks to its fat content), and has acidity which reacts with baking soda to help the cake rise better. Lemon juice helps react with baking soda too, and the combination gives the best rise while still keeping the cake very moist. Both of these ingredients are added at the end, which helps ensure that most of the reaction with baking soda happens inside the oven
- Baking low and slow. Instead of baking at the usual 350F, this cake is baked at 325F. Baking at a lower temperature for longer gives the cake more time to rise before it forms a crust on top, resulting in a nicer, lighter texture!
BEST LOAF PAN
Your choice of a loaf pan will actually make a big difference on the outcome of this cake, and I highly recommend using this 8.5 x 4.5" loaf pan from USA pan. I love this loaf pan because it has a really good height (while others are usually too long or too wide) and has perfectly straight edges, which give the loaf cake a professional, neat look.
HOW TO MAKE THE BEST LEMON LOAF CAKE
Here's a quick video tutorial for you:
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Now let's quickly go over the steps:
First, zest the lemons into the sugar, and rub the zest in using your hands to release the flavor and aroma. The end result should be a fluffy looking sugar mixture.
Add the eggs, vanilla and lemon extract, and use a stand mixer or electric mixer to whisk for 3-4 minutes until very light in color and ribbony. This step helps incorporate air into the batter, which leads to a light and fluffy texture.
Heat the butter, oil and milk until the mixture starts to simmer. Pour the hot mixture into the egg and sugar mixture slowly while whisking. This step is similar to a hot milk cake - the heat helps temper the eggs and stabilize the fluffy consistency!
Sift in the dry ingredients and fold very gently until combined. It's normal for some lumps to form - you can use a hand whisk to gently break them down but don't mix aggressively!
Lastly, fold in the sour cream and lemon juice. Adding them last ensures they don't start reacting with the baking soda too soon.
Pour the batter into the lined loaf pan, and here's a fun little trick I like to do: take a little softened butter in a piping bag, cut a small opening, and pipe a thin line down the middle of the loaf cake. This will ensure the cake cracks along this line as it rises, which will make it look really professional! With that, it's time to bake.
Make the icing by simply mixing together the ingredients.
Once the cake has cooled down, remove it from the pan and decorate with the icing and lemon zest.
Serve & enjoy!!!
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FREQUENTLY ASKED QUESTIONS
If you can't find sour cream, you can actually make it at home very easily! Check out my foolproof recipe here.
Eggs are important in this recipe because they are whisked to aerate the batter. Therefore, I don't recommend substituting them. However, if you must, you can replace them with flax-seed eggs but you don't need to whisk the eggs and sugar mixture for 3-4 minutes; only until combined.
I strongly recommend using lemon extract as it is very challenging to get the strong lemon flavor without it. However, if you can't find it, you can skip it and add more lemon zest.
This lemon loaf cake can be kept in an airtight container at room temperature (as long as it's not too hot) for 3-5 days. If storing for longer, please keep in the fridge and allow it to come to room temperature before eating.
THE BEST LEMON LOAF CAKE RECIPE
- Total Time: 65 min
- Yield: 8-10 servings
Description
The most incredible lemon loaf cake you'll ever have: tender, moist, and easy to make with a beautiful strong lemon flavor!
Ingredients
Loaf Cake:
- 1 cup sugar (220g)
- Zest of 3 large lemons (or 4-5 small ones)
- 2 large eggs
- 1 tsp vanilla
- 1-2 teaspoon lemon extract (if you like a strong lemon flavor, go for 2 tsp!)
- 5 tbsp unsalted butter (70g)
- ¼ cup vegetable (55g)
- ¼ cup whole milk (60g)
- 1 ⅔ cup all purpose flour (215g)
- ¼ cup cornstarch (40g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup sour cream (120g) - check out my recipe for homemade sour cream
- ¼ cup fresh lemon juice (60g)
- Optional: 1-2 tablespoon butter to pipe down the middle of the loaf
Lemon icing:
- 1 cup icing sugar, sifted
- 2 tbsp lemon juice
- 1 tbsp cream
Instructions
- Pre-heat oven to 325F (conventional) and prepare a 8.5x4" loaf pan with butter and parchment paper
- Add the sugar and lemon zest to a bowl, and rub them together for 1-2 minutes until the mixture starts to look fluffy
- Add the eggs, vanilla and lemon extract and whisk using an electric hand mixer or stand mixer for 3-4 minutes until the mixture is very light in color and thick and ribbony in consistency
- Add the butter, oil and milk to a saucepan and heat on medium heat until the butter melts and the mixture starts to simmer
- Pour the hot butter mixture into the egg and sugar mixture slowly while continuing to whisk
- Sift the flour, cornstarch, baking powder, baking soda and salt into the batter, and gently fold using a hand whisk or rubber spatula until combined
- Lastly, add the sour cream and lemon juice and gently fold until combined. Avoid overmixing
- Pour the batter into the prepared loaf pan
- Optional: Add the softened butter to a piping bag or ziploc bag. Snip a small hole and pipe a thin line down the middle of the loaf pan. This will help control the crack as the cake rises
- Bake for 45-55 minutes, checking at the 45 minute mark with a toothpick. It should come out with moist crumbs attached (not wet batter). Timing will vary depending on your oven and pan
- Let the cake cool down for 20 minutes
- In the meanwhile, prepare the icing by mixing together the ingredients
- Once the cake has cooled, remove it from the pan carefully. Spread on the lemon icing, and garnish with some more lemon zest
- Slice in and enjoy!
Notes
- Using room temperature eggs will yield best results
- Make sure your baking powder and baking soda are not stale / expired
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Cuisine: American
If you try this recipe, I'd love to hear from you! Leave your reviews below.
Anju says
Chef made the instructions for this recipe incredibly easy. This is the perfect lemon cake...easy to put together..with fantastic results. A soft moist cake bursting with lemon flavor! It is perfection!?
Zoha says
Thank you so much Anju!! Really really happy to hear that.
Sana says
Amazing recipe! so moist and excellent flavor!
Zoha says
YAY!! Thank you Sana 🙂
Faiza says
If I use a 9 by 5 pan, will that work or will the cake look smaller?
Zoha says
It will be wider and not as tall, also baking time might be less.
Faiza says
Ok thank you! Also what kind of cream did you use for the icing?
Zoha says
Heavy cream, but you can also just use milk 🙂
Soha says
Hi Zoha!
i made your recipe for the first after getting new baking equipment😉
Loved it! i halved the recipe but have to tweak the baking time a little since it turned out a bit more moist than in your reference pictures. baked it for 40 mins in a tray only slightly smaller than yours.
We don't eat too much sugar in my home so i was panicking seeing the amount of sugar that went Into this thing😂 I reduced the sugar to almost half in the batter and the icing and it was absolutely delicious! personally i can't imagine putting in more sugar😂
its a preference♥️
Thank you so much for sharing this! can't wait to try more of your desert recipes🌷
Big hug!
Ammara Ali says
amazing recipe!! I did not have any lemons, so substituted oranges for the lemons and it turned out absolutely delicious. super moist, tender and great punch of flavor. will definitely make this on a repeat.
Zoha says
OOH yumm!!!! I have a feeling I'll like the orange version more than the lemon myself 😉
Veena Nambiar says
Hi Zoha,
Thank you for developing and sharing this recipe of perfection. It's been my best lemon cake so far. I baked it for a lemon loving colleague and he loved it. I'd like to share some modifications I made:
1. I did not have sour cream nor did I have the ingredients to make it, so I used regular mayo instead. Also, I only had 60 grams so I only used that much. It still worked.
2. I used 3 small eggs as I did not have 2 large ones
3. I baked in a silicone pan
4. I added a pinch of turmeric for that sunshiny yellow colour
It just was perfect in every way possible. So thank you again. You now have a new fan!
Zoha says
LOVE this review so much, thank you Veena! I am really happy the recipe worked for you even with the modifications. And the turmeric tip is 5 stars - if there's one thing I could change about this recipe, it would be making the cake yellow-er 😉
Anna says
Hi Zoha, thank you for sharing your recipe can it be baked in a round 8 or 9 inch pan?
Thank yo
Veena Nambiar says
Another thing, I did not pipe the butter either, but surprisingly there was not a hair of a crack...not sure if it's a good thing or not but it worked. I think the fact that your recipe suggests baking it at a lower temperature, was also super valuable for the perfect end result. Unfortunately I was so eager to slice it, I did not take any pics. I'm sure to bake another soon and I will share it with you.
Zoha says
Really really glad the recipe worked out well for you, and love to hear the cake rose well without cracking. you're right that the lower temp helps with that 🙂
Nina says
My new favorite! Thank you!
Zoha says
YAY!
Areeba says
Such a good recipe. Thank you for this Zoha! It is hard to choose a favourite dessert recipe of yours but this would be up there. I made this a couple of times for my family and they keep asking me to make this again and again.
I hope you continue to develop amazing recipes.
Zoha says
Aww, thank you so so much, Areeba! Means the world to me :')
Ainul says
I have baked this cake twice and will never use any other recipes and methods no more, and that’s final! It’s delicious, soft, moist and easy to make. What more can you ask.
I have a question though. Can I use the same recipe and method for a marble cake but minus the lemon zest, lemon extract, icing sugar glaze and divide in half with one with cocoa powder?
Thanks Zoha for your lovely creation. Your lemon cake, brownies and choc chip cookies are my treasured recipes. They are always a hit when mama’s baking!
Zoha says
Thank you so much, Ainul!! I actually have a marble cake recipe on the blog that I recommend using instead. It has a pecan topping but you cann just skip that
Jennifer McCoy says
will this recipe hold up in a bundt cake pan?
Zoha says
Yeah I don't see why not!
Jes says
This cake came out perfect. I even got the crack without piping butter. my new go to loaf cake!
Zoha says
Aww, thank you Jes!
Muna says
Just baked this and omg it is the best lemon loaf cake I've ever had. Thanks for such an amazing and easy to follow recipe!
Zoha says
YAY! Thank you so much Muna 🙂
Afrah says
Hi Zoha,
I have made this recipe a couple times now and it’s a big hit at home but the last time I made it, the cake had a weird sour/chemical aftertaste? i don’t remember doing anything differently this time 🙁
Zoha says
Hi Afrah! It sounds like you put too much baking powder. Was it kind of soapy tasting?
N says
Turned out perfect! I used Greek yogurt instead of sour cream, omitted the lemon extract. Thank you!
Zoha says
Glad it worked out well for you!
Maya says
Amazing texture, the lemon zest smell is divine. Best recipe ever for Lemon cake. How long does it keep for and where is best to store the cake ? In the fridge or out of the fridge ?
Ramsha Khalid says
Hi Zoha,
I tried this loaf cake and it turned out super delicious. I was wondering if this recipe can be used for cupcakes?
If yes, then can you suggest the temperature to bake them?
Zoha says
yes, absolutely. the temperature will be the same but timing depends on the size of the cupcakes.
Faryal Saleem says
The best lemon loaf ever! My kids are huge fans. My daughter who is 4, loves to watch your instagram videos with me, and then we decide on one thing and bake together. In her sweet voice she tells me to put ‘bake with zoya’ page. This time it was this lemon loaf that caught her eye, and it turned out just perfect. Thank you for sharing your amazing talent with us♥️
Fatima says
Can I swap the vegetable oil with butter and leave out the cornstarch? Made your chocolate cake and I’m sold you have the best recipes! Really want to give this one a go.
Frankie says
Kinda disappointed, what professional cook or baker is going to put out the ingredients for recipe and not get it right. You mentioned butter then Vegetable, vegetable what? Vegetables, vegetable? Ugh
Antonia says
I made it last night! I cannot believe how good this is! By far the best lemon cake I have made or tasted! So light and fluffy and buttery and lemony! Thank you Zoha for this wonderful recipe!
Zoha says
AWW thank you SO much!