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A close-up of a glazed lemon loaf cake on a white plate with a missing bite, revealing its light and airy texture.

Lemon Loaf

Chef Jenn
This moist and zesty Lemon Loaf is bursting with bright citrus flavor and topped with a sweet lemon glaze. Perfectly tender and easy to make, this bakery-style treat is ideal for brunch, dessert, or an afternoon pick-me-up. Inspired by the popular coffee shop favorite, it's a delightful balance of tangy and sweet that lemon lovers will adore.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 10 servings
Calories 423 kcal

Ingredients
  

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup lemon juice
  • ⅓ cup whole milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Glaze:

  • 2 ¾ cups powdered sugar
  • 4 tablespoons lemon juice or to taste

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving extra on the sides for easy lifting.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Combine the sugar and lemon zest in a large bowl. Rub them together with your fingers until the mixture is fragrant.
  • Add the eggs one at a time, beating well after each to make the mixture light and airy.
  • Stir in the sour cream, lemon juice, milk, oil, and vanilla until the batter is smooth.
  • Gently fold in the dry ingredients until just incorporated—avoid overmixing.
  • Pour the batter into the prepared pan and level the top.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan for 20 minutes. Then, use the parchment to lift it out and transfer to a wire rack to cool completely.
  • Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the lemon juice for your desired glaze consistency.
  • Drizzle the glaze over the top once the loaf is cool. Let it set for about 30 minutes before slicing.

Notes

Chef Jenn's Tips

  • Don’t skip rubbing the zest into the sugar—it unlocks the best lemon flavor.
  • Fresh lemon juice makes a noticeable difference—avoid bottled juice.
  • Let the glaze harden before cutting for cleaner slices.
  • Store any leftovers wrapped tightly or in an airtight container to keep it moist.

Nutrition

Serving: 1sliceCalories: 423kcalCarbohydrates: 70gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 89mgSodium: 254mgPotassium: 111mgFiber: 1gSugar: 54gVitamin A: 266IUVitamin C: 9mgCalcium: 74mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword easy lemon cake, glazed lemon bread, lemon loaf, lemon pound cake
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