Lemon Loaf Cake
This lemon loaf cake has been one of my most-loved bakes, and it’s no wonder why!
It’s soft, buttery, and tangy, and makes your kitchen smell so good! What makes this recipe extra special is the lemon simple syrup it’s soaked, which brings out even more lemon flavor and keeps the cake really moist.
I first made this recipe out of curiosity. I kept seeing the Starbucks lemon loaf online, but I’ve never come across one in any of the stores near me.
Naturally, I wanted to know what the fuss was about. The foodie in me couldn’t resist!
My first version turned out a little dry and not quite lemony enough. Since I’m a big fan of anything lemon, I knew the flavor had to really shine through.
Back when I was baking and selling cakes, one of my favorite tricks for adding flavor and moisture was using simple syrup.
So I thought, why not make a lemon syrup to drizzle over the warm cake and lock in all that lemon flavor? And just like that, this dreamy lemon loaf was born.
It’s the kind of cake you’ll want to make again as soon as the last slice is gone, I swear.
Why You’ll Love This Lemon Loaf Recipe
- This lemon loaf cake recipe has big lemon flavor thanks to lemon zest, lemon juice, lemon syrup and lemon glaze, every bite is bursting with lemony goodness.
- It’s super soft and moist, made with yogurt for a tender, melt-in-your-mouth texture
- It comes together in one bowl and no mixer needed!
Ingredients You’ll Need
Loaf Ingredients
- 1 cup (200g) white sugar
- Zest of 2 lemons
- ½ cup (115g) melted butter
- 2 eggs
- 1 tsp vanilla
- 2 tbsp lemon juice
- ½ cup (110g) plain yogurt or sour cream
- 1 tbsp milk
- 1½ cups (180g) all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
Lemon Syrup
- ½ cup (100g) white sugar
- 2 tbsp lemon juice
- 2 tbsp water
Lemon Glaze
- ½ cup (65g) icing sugar
- 1 tbsp lemon juice
- 1 tbsp milk
Baking Tips for Sucess
- Cool fully before glazing so the glaze won’t melt off and set beautifully.
- Rub the lemon zest into the sugar. This step brings out all the natural oils in the zest and boosts the lemon flavor.
- Pour syrup while the loaf is hot, it soaks in best this way!
Ingredient Substitutions
- Yogurt: You can use sour cream in equal amount.
- Butter: You can use an equal amount of neutral oil if needed.
- Milk: Any milk works, even plant-based like oat or almond milk. If you don’t have milk, feel free to omit this and simply add 1 more tablespoon of yogurt/sour cream to the batter.
Frequently Asked Questions
Can I use bottled lemon juice? Fresh lemon juice is best for flavor, but bottled can work in a pinch, especially in the syrup or glaze.
What if I don’t have a microwave for the syrup? You can heat it gently in a small pot on the stovetop until the sugar dissolves.
Can I add blueberries or strawberries? Yes! That’s actually delicious, just make sure to toss your add ins in a bit of flour so they won’t sink to the bottom.
How to Store Lemon Loaf Cake
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well refrigerated for up to 5 days.
- Freezer: Slice and freeze individually. Wrap tightly and store for up to 1 month. Thaw at room temp or warm in the toaster oven.
Lemon Loaf Cake
Ingredients
Lemon Loaf
- 200 g white sugar 1 cup
- Zest of 2 lemons
- 115 g melted butter ½ cup
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 110 g plain yogurt ½ cup
- 1 tbsp milk
- 180 g all-purpose flour 1½ cups
- ½ tsp salt
- 2 tsp baking powder
Lemon Syrup
- 100 g white sugar ½ cup
- 2 tbsp lemon juice
- 2 tbsp water
Lemon Glaze
- 65 g icing sugar ½ cup
- 1 tbsp lemon juice
- 1 tbsp milk
Instructions
- Preheat oven to 180°C (350°F). Grease and line a loaf pan (8×4 or 9×5 inch).
- In a bowl, rub lemon zest into sugar for 1 minute until fragrant.
- Whisk in melted butter, eggs, vanilla, lemon juice, yogurt, and milk.
- Add flour, baking powder, and salt. Mix gently until just combined.
- Pour batter into prepared pan. Bake for 37–40 minutes (8×4 pan) Or 33–35 minutes (9×5 pan), until a toothpick comes out clean.
- While baking, combine syrup ingredients in a bowl and microwave for 40 seconds or heat in a pan until sugar dissolves.
- Pour warm syrup over the loaf immediately after baking. Let it soak while cooling in the pan.
- Once cooled, whisk glaze ingredients and drizzle over the top.
- Slice, serve, and enjoy!
