If there’s one cake that never fails to put me in a good mood, it’s this lemon loaf. There’s just something so happy about lemons, isn’t there? They’re bright, refreshing, and when you add them to cake, they do this magical thing where tart meets sweet in the best way possible. This lemon cake has quickly become one of those “make it again!” recipes in our house—not too fussy, not too sweet, but just right with that fresh citrusy punch.

I originally whipped this up on a whim one weekend when I had a few lemons on their last leg and needed something to bring to a brunch. That first slice was a total game-changer. The crumb was soft and perfectly moist, the flavor so vibrant, and that lemon glaze? Let’s just say there wasn’t a single crumb left on the plate. Whether you’re baking this for a brunch, a spring gathering, or just because you’re craving something homemade and cozy, this lemon cake is a no-fail, always-delicious kind of treat.

Let’s get into the details so you can make it, too.

WHAT MAKES THIS LEMON CAKE SO SPECIAL?

This isn’t your average lemon cake. It’s rich and soft thanks to Greek yogurt, but still light and fresh because of the citrus. The real secret? We’re using both the zest and juice of the lemons, so you get double the lemon flavor. The glaze is the finishing touch—it soaks slightly into the top of the cake and adds the perfect zingy sweetness that keeps you coming back for another slice.

And don’t worry, the recipe is super straightforward. If you’ve got a mixing bowl, a loaf pan, and a couple of lemons, you’re already halfway there.

INGREDIENTS YOU’LL NEED

Here’s everything that goes into this beautifully moist lemon loaf:

For the cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs, room temperature

• Zest and juice of 2 lemons (about 2–3 tbsp zest and ¼ cup juice)

• ½ cup plain Greek yogurt (or sour cream or buttermilk)

• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• Optional: ½ tsp lemon zest for extra zing

STEP-BY-STEP: LET’S GET BAKING

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy cleanup. I love using parchment because it guarantees you won’t be scraping cake out of the corners later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures everything is evenly distributed so you don’t end up with a salty bite here or an overly fluffy pocket there.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes until it’s light and fluffy. This step really helps get that airy texture we want in a loaf cake. Don’t rush it!

Step 4: Add the Eggs and Lemon

Beat in the eggs one at a time. Then stir in the lemon zest, lemon juice, and vanilla extract. Your kitchen will already start to smell amazing at this point. That fresh lemon aroma is everything.

STEP 5: COMBINE WET AND DRY INGREDIENTS

Start adding your dry mixture to the wet mixture gradually. Do it in three parts, alternating with the Greek yogurt. So, begin with a third of the dry ingredients, then add half the yogurt, and repeat until everything is combined—always ending with the dry mix.

Important tip: Mix gently. Once you add the flour, overmixing can lead to a dense loaf. Use a spatula or a mixer on low speed, just until the flour disappears into the batter. It’s totally fine if the batter looks a little lumpy—that’s actually a good sign that you didn’t overdo it.

STEP 6: BAKE TO GOLDEN PERFECTION

Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Then, gently tap the pan on the counter a couple of times. This helps release any air bubbles that might be trapped inside.

Slide it into the preheated oven and bake for 50 to 60 minutes. Every oven is a little different, so start checking around the 50-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean—or with just a few moist crumbs.

Quick tip: If the top is browning too fast but the center still isn’t done, loosely tent the loaf with a piece of foil and continue baking. This keeps the top from over-browning while the middle catches up.

Once it’s done baking, let it cool in the pan for about 10 minutes, then carefully lift it out and transfer to a wire rack. Make sure the cake is completely cool before glazing—this is key. If it’s still warm, the glaze will melt into the cake instead of sitting prettily on top.

STEP 7: MAKE THAT GLAZE GORGEOUS

In a small bowl, whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of fresh lemon juice. Start with 2 tablespoons and add more if you want a thinner glaze. You’re aiming for a texture that’s pourable but not watery.

If you want to dial up the lemon even more (and I usually do), toss in a little extra lemon zest. It gives the glaze a bit of color and even more citrus pop.

Once the cake is fully cool, drizzle the glaze generously over the top. You can spoon it over in a zig-zag pattern or go for full coverage—whatever you prefer. Let the glaze set for about 15 minutes before slicing.

STEP 8: SLICE AND SERVE

Now comes the best part—slice and serve! This lemon loaf is lovely on its own, but it also pairs beautifully with:

• A dollop of whipped cream

• A scoop of vanilla ice cream

• Fresh berries (blueberries or raspberries are my go-to)

• A cup of tea or a latte

Honestly, I’ve even had a slice for breakfast more times than I’d like to admit. It’s just that good.

BAKER’S TIPS FOR A PERFECT LEMON CAKE

1. Use room temperature ingredients. This helps everything blend more smoothly, especially the butter, eggs, and yogurt.

2. Don’t skip the zest. It’s where most of the lemon flavor lives. A microplane zester makes this part quick and easy.

3. Want more lemon punch? Add a tiny splash of lemon extract (about ¼ teaspoon) to the batter for a stronger citrus note.

4. Make it ahead. This loaf actually tastes even better the next day once the flavors have had time to settle.

5. Freezer-friendly. You can freeze the whole loaf (unglazed) or individual slices. Wrap tightly and freeze for up to 2 months. Just thaw at room temp and glaze before serving.

FREQUENTLY ASKED QUESTIONS

1. Can I use bottled lemon juice instead of fresh?

Technically, yes—but I highly recommend sticking with fresh lemons. Bottled juice just doesn’t have the same brightness or flavor depth, and you’ll miss out on the zest, which is a key part of the recipe.

2. What’s the best way to store this lemon cake?

Store it tightly wrapped or in an airtight container at room temperature for up to 3 days. If you’re in a warmer climate, refrigerate it to help the glaze stay set and the cake stay fresh. Just let it come to room temp before serving.

3. Can I freeze this lemon loaf?

Absolutely! You can freeze it whole or sliced. Wrap it in plastic wrap and then foil, or place slices in a zip-top freezer bag. It’ll keep in the freezer for up to 2 months. Thaw at room temperature and glaze after thawing for the best texture.

4. How can I make this cake gluten-free?

You can swap the all-purpose flour with a 1:1 gluten-free flour blend (make sure it includes xanthan gum). Keep in mind the texture might be slightly different, but it still works beautifully.

5. Can I turn this into muffins or a layer cake?

Yes! For muffins, fill muffin cups ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean. For a layer cake, divide the batter into two small 6-inch pans and reduce baking time slightly—start checking around the 25–30 minute mark.

6. Is there a dairy-free option?

You can substitute the butter with a dairy-free alternative (like Earth Balance sticks) and use coconut yogurt or another plant-based yogurt in place of Greek yogurt. The flavor will be slightly different but still delicious.

7. Why did my loaf sink in the middle?

A few things could be the culprit—overmixing the batter, underbaking, or using too much liquid. Always check with a toothpick, and make sure the loaf is fully baked before removing it from the oven.

FINAL THOUGHTS: GIVE IT A TRY AND SHARE THE LOVE

There’s something so timeless and comforting about a good lemon cake. It’s simple enough for a weekday treat, yet special enough to serve at a gathering or celebration. And honestly, the fact that it comes together with just a handful of pantry staples makes it all the more loveable.

This lemon loaf is one of those recipes you’ll want to keep in your regular rotation—whether you’re baking for guests, sharing with friends, or just making something special for yourself. It’s bright, tender, and every bite feels like a little burst of sunshine.

So go ahead—zest those lemons, whip up that batter, and treat yourself (and your kitchen) to the sweet, tangy joy of homemade lemon cake. And if you do try it, I’d love to hear how it turned out. Leave a comment, share your twist on the recipe, or tag your bake online. There’s nothing better than seeing your creations come to life.

Happy baking!

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LEMON CAKE

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• Author: Mark's Recipe
• Total Time: 1 hour 10 minutes

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Description

A bright and zesty lemon loaf that’s perfectly moist, bursting with citrus flavor, and finished with a tangy-sweet glaze. Perfect for brunch, dessert, or an afternoon treat.

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Ingredients

Scale 1x2x3x

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• Zest and juice of 2 lemons (about 2–3 tbsp zest and ¼ cup juice)
• ½ cup plain Greek yogurt (or sour cream/buttermilk)
• 1 tsp vanilla extract

For the lemon glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: ½ tsp lemon zest for extra zing

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Instructions

1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2️⃣ Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3️⃣ Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 2–3 minutes until light and fluffy.

4️⃣ Add eggs and lemon: Beat in the eggs one at a time. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.

5️⃣ Combine wet and dry: Gradually add the dry ingredients in three parts, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix gently—do not overmix.

6️⃣ Bake: Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

7️⃣ Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust thickness as needed. Drizzle over the completely cooled cake. Add a sprinkle of lemon zest if you like.

8️⃣ Serve: Slice and enjoy plain or topped with whipped cream, vanilla ice cream, or fresh berries for an extra treat!

Notes

• Lemons: Use fresh lemons for the best flavor. Bottled juice works in a pinch, but fresh zest and juice give the cake its signature zing.
• Greek yogurt substitute: Sour cream or buttermilk can be used in place of Greek yogurt for a slightly different texture but the same moisture level.
• Room temperature ingredients: Make sure the butter, eggs, and yogurt are at room temperature before mixing. This helps the batter blend more smoothly and evenly.

• Prep Time: 15 minutes
• Cook Time: 55 minutes

Nutrition

• Serving Size: 8 slices