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Lemon Loaf Cake Recipe
5 from 30 votes

Lemon Loaf Cake Recipe

This lemon loaf cake combines all-purpose flour, baking agents, oil, sour cream, and fresh lemon juice and zest to create a moist, tender quick bread with bright citrus flavor. A syrup brushed on warm loaf adds extra lemon sweetness and moisture, while a simple lemon zest glaze finishes the cake with a delicate tang and slight sweetness.

Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 260 kcal
Course: Bread
Cuisine: American

Ingredients

Loaf Cake
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/4 cup sour cream
  • 1 cup granulated sugar
  • 2 egg large
  • 1/2 cup lemon juice fresh
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon zest
Syrup
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon water
Icing
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 tablespoon lemon zest

Instructions

    Cup of Yum
  1. Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
  4. Whisk in eggs.
  5. Add lemon juice and vanilla extract; whisk until well-combined.
  6. Whisk in dry ingredients until combined.
  7. Pour batter into prepared pan.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let loaf cool in pan for 10 minutes.
  10. While loaf is cooling, whisk together sugar, lemon juice, and water.
  11. Bring to a boil, whisking constantly.
  12. Boil for 2-3 minutes, or until sugar has dissolved.
  13. Remove to wire rack, and lightly brush syrup over warm bread.
  14. Let bread cool to room temperature.
  15. Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
  16. Add in additional milk as needed to get thick but pourable consistency.
  17. Pour over the top of cooled bread.
  18. Let icing set before slicing.

Notes

  • Measure flour carefully by weighing or sifting and lightly spooning it into measuring cups for accurate results.
  • Neutral oils like canola can be used instead of vegetable oil without affecting texture.
  • Regular or low-fat sour cream works well, but fat-free sour cream is not recommended for this recipe.
  • Lemon flavor in the loaf intensifies as it rests after baking.
  • Nutrition values provided are estimates and may vary based on ingredients used.

Nutrition Information

Serving 1serving Calories 260kcal (13%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 5g (25%) Cholesterol 29mg (10%) Sodium 165mg (7%) Potassium 77mg (2%) Sugar 28g (56%) Vitamin A 60IU (1%) Vitamin C 5.3mg (6%) Calcium 26mg (3%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 260

% Daily Value*

Serving 1serving
Calories 260kcal 13%
Carbohydrates 46g 15%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 165mg 7%
Potassium 77mg 2%
Sugar 28g 56%
Vitamin A 60IU 1%
Vitamin C 5.3mg 6%
Calcium 26mg 3%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.