Lemon Loaf Cake

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Bright, citrusy, and perfectly moist, this Lemon Loaf Cake is an easy homemade treat that’s bursting with fresh lemon flavor in every bite.

Finished with a creamy glaze made from cream cheese frosting, it’s the perfect cake for brunch, afternoon coffee, dessert, or anytime you’re craving a simple yet irresistible sweet treat.

Why This Recipe is a Winner!

• Simple pantry ingredients you probably already have on hand.
• Easy to make with no complicated baking techniques.
• Soft, moist crumb thanks to the sour cream (or yogurt).
• Perfect for breakfast, brunch, dessert, or an afternoon snack.
• The perfect balance of sweet and tart, making it hard to stop at just one slice.

Ingredients You’ll Need

• For the Lemon Loaf Cake:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt
• fresh lemon juice (about 1 lemon)
• 2 tablespoon olive oil
• For the Lemon Glaze:
• Betty Crocker cream cheese frosting ( half of a pouch )
• 2 – 3 tablespoons hot water
• Optional Garnish
• fresh lemon slices

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!   

 Step by Step Instructions

 STEP 1: 

I poured flour, baking soda, baking powder and salt into a medium mixing bowl and whisked them together well.

 STEP 2: 

I poured an and sugar into a separate large mixing bowl.

I used an electric mixer to beat them together until light and fluffy.

I continued adding eggs one at a time mixing well each time and then I added some vanilla extract.

 STEP 3: 

I gradually added the dry ingredients to the wet ingredients along with sour cream, olive oil and lemon juice.

 STEP 4: 

I greased and floured a 9 x 5 inch loaf pan and poured my batter into the pan.

 STEP 5: 

I baked the loaf until a toothpick inserted in the center came up clean and then allowed it to cool in the pan for 15 minutes.

Then I carefully remove the loaf from the pan and transferred it to a wire rack to finish cooling.

 STEP 6: 

Once the loaf was cooled, I mixed half a pouch of Betty Crock cream cheese frosting with some hot water to thin it out and make glaze.

I drizzled the glaze over the loaf.

Every slice is incredibly soft and moist, with bright lemon flavor and a rich, creamy glaze that melts into every bite.

Whether you enjoy it with your morning coffee or as an after-dinner treat, this Lemon Loaf Cake is the kind of homemade dessert you’ll find yourself craving again and again.

If you are looking for a delicious brunch treat that’s easy to make, then you need to try this Lemon Loaf Cake!

FREQUENTLY ASKED QUESTIONS

How should I store Lemon Loaf Cake?

• Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let it come to room temperature before serving for the best texture.

Can I freeze Lemon Loaf Cake?

• Yes! Wrap the cooled loaf tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator or at room temperature.

Can I use bottled lemon juice?

• Fresh lemon juice is recommended for the brightest, freshest flavor, but bottled lemon juice will work if that’s what you have on hand.

Can I use Greek yogurt instead of sour cream?

• Yes. Plain Greek yogurt is an excellent substitute for sour cream and will still produce a moist, tender loaf.

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