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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.
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 tsp of lemon extract will add a lot more lemon flavor than even 1/2 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
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!!!
If you like this recipe, you will also love these:
Orange Olive Oil Cake
The Best Layered Lemon Cake With Cream Cheese Frosting
Easy Lemon Blueberry Muffins Recipe
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.
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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 tsp lemon extract (if you like a strong lemon flavor, go for 2 tsp!)
- 5 tbsp unsalted butter (70g)
- 1/4 cup vegetable oil (55g)
- 1/4 cup whole milk (60g)
- 1 2/3 cup all purpose flour (215g)
- 1/4 cup cornstarch (40g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream (120g) – check out my recipe for homemade sour cream
- 1/4 cup fresh lemon juice (60g)
- Optional: 1-2 tbsp 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 8.5×4″ 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!
Video Tutorial
Notes
- Using room temperature eggs will yield best results
- Make sure your baking powder and baking soda are not stale / expired
If you try this recipe, I’d love to hear from you! Leave your reviews below.
Comments
Suchita
Loved the recipe….can I add blueberries and a crumble topping to turn it into a lemon blueberry loaf
Zoha Malik
Also check out https://bakewithzoha.com/blueberry-coffee-cake/
Zoha Malik
Sure – maybe do that as a round 9″ cake?
Noor
The lemon cake turned out sooo good! It was moist, super fluffy and had the most perfect lemon flavour. I didn’t use lemon extract because I didn’t have any at the moment, but the lemon flavour was still absolutely amazing!
After Zoha’s banana bread recipe, this is definitely my new favourite! 🍋💕
Zoha Malik
Thank you for the kind review, Noor! Made my day x
Zainab
I have made it so many times and it Always comes out perfect. thank you Zoha for this amazing recipe. it’s flavor is sooo good so lemony 🍋 and amazing.
Zoha Malik
Aw thank you Zainab!
jasjeev kaur
Hi again,
Since I totally love this recipe and don’t want to find some new recipe for my vegan friends. So I just want to know how can we convert this one into an eggless version. Do you have any idea? It would be very helpful.
Zoha Malik
Hi Jasjeev – usually you can replace eggs with flax seed eggs but I haven’t tried it personalyl and therefore can’t give you a good recommendation
Zainab
It turned out good but the cake was extremely moist and crumbly. Even after chilling in fridge, the cake was falling apart. I feel like it might me due to cornstarch? Can we reduce it a bit?
Zoha Malik
Hi Zainab! If it was moist, I wouldn’t say “crumbly” (that implies dry), just that it was soft and therefore breaking. Where do you live? That might impact the ingredients you are using. Happy to help troubleshoot 🙂
Zainab Waseem
yes, it was like falling apart cause too soft.
I am from pakistan.
Zoha Malik
Hi Zainab! ok, noted. it’s possible there’s a difference in flour. I’d recommend using only plain all purpose flour next time (I.e., replace the cornstarch with more flour)
Tehzeeb Wasim
the best recipe
Zoha Malik
Thank you!
Asma Rubb
My absolute go to recipe for lemon loaf cake. Comes out perfect each time
Zoha Malik
Yay, thank you Asma!
Alifiya
Loved this recipe!
Asma @ Bake with Zoha
So grateful that you tried and loved this recipe. ❤️
Marium Ali
Excellent recipe. 10/10 recommended
Wafaa
what changes to make if I don’t have electric beater and I need a otg version..
Lola
Did not turn out good at all. I love lemon cake and was disappointed when I make this for a birthday.
Zoha
Hi Lola. If you can share more about what exactly went wrong I can help troubleshoot!
Lola
Hi! So I’m not sure what exactly went wrong. It was a strong “lemony” flavor, some comments saying it was “gummy” and that maybe an icing would have made it better. I made the icing/glaze you had for it but it just did not taste right. I followed everything step by step. I was surprised to not like it when I tried it and others agreed as well. We had to unfortunately dump it.
Antonia
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
AWW thank you SO much!
Frankie
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
Fatima
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.
Faryal Saleem
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♥️
Ramsha Khalid
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
yes, absolutely. the temperature will be the same but timing depends on the size of the cupcakes.
Maya
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 ?
Afrah
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
Hi Afrah! It sounds like you put too much baking powder. Was it kind of soapy tasting?
N
Turned out perfect! I used Greek yogurt instead of sour cream, omitted the lemon extract. Thank you!
Zoha
Glad it worked out well for you!
Jasjeev Kaur
OMG! I came here, read the recipe, tried and conquered. The cake came out perfect. Such balanced flavours. I love your recipes and I keep getting back on them. Thankyou for this marvel of the recipe.
Zoha Malik
You’re so kind, thank you Jasjeev!
Muna
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
YAY! Thank you so much Muna 🙂
Jes
This cake came out perfect. I even got the crack without piping butter. my new go to loaf cake!
Zoha
Aww, thank you Jes!