If you are a lemon lover, you’ll love this delicious lemon loaf recipe that is soft and moist! You need only a few simple ingredients! No mixer needed!
It is an easy recipe with simple steps and a delicious result.
You can eat this lemon loaf cake plain or turn it into an iced lemon loaf with a 2 ingredient glaze recipe. You can also cover top with candied lemon slices.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Lemons-I use the zest and lemon juice. You shouldn’t lower the amount of zest as it makes this lemon loaf lemony. This recipe doesn’t have lemon extract so lemon zest is pretty important. If you want to make a glaze, you also need lemon juice.
- Sugar-I use granulated sugar.
- Eggs-They provide structure.
- Butter-I use unsalted melted butter. Besides flavor, it adds moisture.
- Yogurt-I use plain yogurt. It enhances the flavor and makes this cake moist.
- Milk-Milk gives moisture as well. I tried two versions of this recipe: one with only yogurt and the other one with a combination of yogurt and milk. The latter version was a bit better. But if you don’t have milk you can use all yogurt. You’ll find the necessary information in the recipe card.
- Flour-I use all-purpose flour that gives structure to this cake.
- Baking powder-It helps this loaf rise.
- Salt-It brings the flavors out but if you omit salt, you can leave it out.
*If you prefer adding a lemon glaze, you need powdered sugar along with lemon juice.
Step by step instructions
First I place the flour, baking powder and salt (optional) in a medium bowl and stir with a whisk. I set aside the bowl.
Next, I mix the lemon zest and sugar in a large bowl with a whisk to increase the lemon flavor. Usually, I use a fork or rub with my fingertips for this step but I realized using a whisk makes this process easier.
Then I add the eggs and mix with a whisk until just combined.
I mix in the melted butter, yogurt, milk and lemon juice.
Finally, I add the flour mixture in 2 batches and stir. I pour the batter into a parchment paper lined loaf pan and bake for almost 47 minutes or until the toothpick that is inserted to the center comes out clean.
After I remove the pan from the oven, I keep the cake in the pan for 40 minutes.
Then I place the cake on a wire rack to let it cool completely.
While the cake is almost cool, I make the glaze by mixing powdered sugar and lemon juice just like I do in my lemon poppy seed muffins.
Using a spoon, I pour the lemon glaze over the cooled cake. I place a parchment paper (to make this process clean) below the wire rack so the glaze will drop there.
You can keep the completely cooled lemon cake in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days. Before serving let it come to room temperature.
You should cover lemon loaf with a plastic film first and then with aluminum foil. You can thaw in the fridge overnight. Let it come to room temperature before serving.
Other lemon recipes you may enjoy!
- Lemon Blueberry Cookies
- Honey Lemonade
- Lemon Mousse Recipe
- Lemon Biscotti
- Lemon Coconut Bars
- Lemon Slice and Bake Cookies
Other cake loaf recipes you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Loaf Recipe
Lemon Loaf Batter
- 210 grams (1 and ½ cups) all-purpose flour, dip and sweep
- 2 teaspoons baking powder
- ⅛ teaspoon salt (optional)
- 150 grams (¾ cup) granulated sugar
- 18 grams (packed 2 tablespoons-zest of 3 large lemons) lemon zest*
- 2 large eggs, room temperature
- 115 grams (½ cup) unsalted butter, melted**
- 60 grams (¼ cup) milk, room temperature***
- 125 grams (½ cup) plain yogurt, room temperature
- 30 grams (2 tablespoons) fresh lemon juice, sieved
Lemon Glaze (optional)
- 85 grams (9 tablespoons /3 oz) powdered sugar
- 15 grams (1 tablespoon) fresh lemon juice, sieved
Lemon Loaf Batter
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Place the flour, baking powder and salt (if using) in a medium bowl and stir with a whisk. Set aside.
- Stir the sugar and lemon zest in a large bowl with a whisk.
- Add the eggs and whisk until just combined for almost 20 seconds.
- Mix in the melted butter, milk, yogurt and lemon juice.
- Pour the dry ingredients (flour mixture) over wet ingredients (egg mixture) and mix until just combined. Don’t overmix.
- Pour the batter into the loaf pan.
- Bake for 45 minutes or until a toothpick that is inserted into the center of the cake comes out clean. Let the cake stay in the pan for 30 minutes before transferring to a wire rack to cool completely.
- While the cake is almost cool, prepare the glaze. Place the powdered sugar and 1 tablespoon of lemon juice in a small bowl and stir with a spoon or a small whisk. The glaze should be thick but pourable. If you think it needs more lemon juice add gradually, if you find the mixture too liquid you can gradually add powdered sugar. Once the lemon loaf is completely cooled, you drizzle the glaze over the cake with a spoon.