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lemon loaf cake on a round marble serving board. cake has a beautiful color and is covered with lemon icing. 2 slices have been cut and are falling down showing the soft and moist interior. close up picture from the top


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Zoha
  • Total Time: 65 min
  • Yield: 8-10 servings


The most incredible lemon loaf cake you'll ever have: tender, moist, and easy to make with a beautiful strong lemon flavor!


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 (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



  • 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!


  • 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