Easy Lemon Loaf Cake

Bright, buttery, and bursting with citrus, this Easy Lemon Loaf is the sunshine-sweet treat your afternoons have been craving. It’s soft, moist, and deeply infused with fresh lemon flavor.

Perfect for brunch, dessert, or an anytime snack, this loaf comes together quickly with pantry staples. The tangy glaze soaks into every slice, making each bite melt-in-your-mouth delicious.

Star Players in This Easy Lemon Loaf

• Butter – Adds richness and gives the loaf a tender, melt-in-your-mouth crumb.
• Granulated sugar – Balances the tartness of lemon and helps create a golden crust.
• Eggs – Provide structure and contribute to the loaf’s airy, cake-like texture.
• All-purpose flour – Forms the base, giving body and stability to the loaf.
• Baking powder – Lifts the loaf just right, ensuring it bakes up light and fluffy.
• Milk – Keeps the loaf moist and helps blend all the ingredients smoothly.
• Fresh lemon zest – Delivers the bold, fragrant citrus aroma that defines the loaf.
• Fresh lemon juice – Poured over warm cake, it seeps into every slice for a zingy finish.
• Extra sugar for glaze – Sweetens the lemon juice topping, adding sparkle and a subtle crunch.

Let’s Bake! How to Make This Easy Lemon Loaf

Start by creaming butter and sugar together until light and fluffy. Add eggs one at a time, mixing well.

In a separate bowl, whisk the flour, baking powder, and salt. Add half of this dry mix to the butter mixture, followed by half the milk. Repeat with the rest.

Stir in fresh lemon zest, pour the batter into a parchment-lined loaf pan, and bake until golden and a toothpick comes out clean.

While the loaf bakes, stir lemon juice with sugar for a simple citrus glaze. When the loaf is done, poke it generously and pour the lemon glaze over the top. Let it absorb and cool before slicing.

Bright Ideas: Tips & Twists for Your Lemon Loaf

For a little extra flair, fold in a handful of blueberries or poppy seeds before baking. They add a playful texture and pair beautifully with lemon.

If you want a sweeter glaze, swap granulated sugar for powdered sugar and drizzle it on top instead of soaking. This will create a frosting-like finish rather than a syrup-soaked loaf.

To elevate the flavor, try adding a splash of vanilla extract or a hint of almond extract for a subtle twist. The lemon will still shine, but with a little something extra in the background.

Keeping It Fresh: How to Store Your Lemon Loaf

This lemon loaf actually gets better the next day as the citrus glaze continues to soak in. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days.

To freeze, slice the loaf and layer pieces between parchment in a freezer-safe container. Thaw slices individually at room temperature or warm in the microwave for a few seconds.

Reheat gently to revive the texture, especially if enjoying it warm with a cup of tea or coffee.

Easy Lemon Loaf

A delectably moist and tangy lemon loaf, infused with the brightness of freshly squeezed lemon juice and zest. This simple bake delivers bold citrus notes and a tender crumb, making it an irresistible treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1 medium lemon zested
• 1/4 cup granulated sugar for glaze
• 1 cup granulated sugar
• 1/4 tsp fine salt
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 2 large eggs
• Juice of 1 medium lemon

Instructions

 

• Preheat oven to 350°F and line a 1.5L (8×4.5-inch) loaf pan with parchment paper. Set aside.
• In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
• Beat in the eggs individually, ensuring each is well incorporated before adding the next.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add half of the flour mixture to the butter mixture, stirring to combine.
• Pour in half of the milk and mix until just blended.
• Add the remaining flour mixture, then incorporate the rest of the milk along with the lemon zest.
• Transfer the batter to the prepared loaf pan and smooth the top.
• Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center emerges clean.
• While the loaf bakes, mix the lemon juice with 1/4 cup of sugar in a small bowl.
• Once baked, remove the loaf from the oven and immediately use a knife to pierce holes throughout.
• Slowly pour the lemon sugar mixture over the warm loaf, allowing it to soak through.
• Let the loaf cool completely in the pan. The flavor intensifies after resting overnight.

Notes

1 medium lemon yields approximately 2 tablespoons of juice and 1 tablespoon of zest.