Moist Lemon Loaf Cake Recipe

Okay, listen. This moist lemon loaf cake? Oh wow—it’s like sunshine in every bite.

I made it one lazy Sunday, and now it’s kind of a weekly thing. It’s soft, sweet, and full of fresh lemon flavor. Not too fancy, just really, really good.

You’ll want a slice with your coffee. Or maybe two. It’s that kind of cake—simple, cozy, and hard to stop eating.

Wanna try it too? I’ve got the step-by-step right here. Let’s bake it together, one lemony bite at a time.

Why You’ll Love This Recipe

• Bakery-Style Texture: Soft, dense, and moist—just like your favorite café’s lemon loaf.
• Bright Lemon Flavor: Real lemon juice and zest bring a natural citrus punch.
• Triple Lemon Layers: Cake, syrup, and glaze each deliver lemon in a different way.
• Make-Ahead Friendly: The flavor deepens as it sits, making it even better the next day.
• Perfect for Any Occasion: Great for brunches, showers, or afternoon pick-me-ups.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: Around 1 hour, 10 minutes (including glaze + syrup)

Servings:
This recipe makes one standard 9×5-inch loaf, yielding about 8 slices. You can double it to make two loaves — it freezes well!

Difficulty:
Easy to moderate — the method is straightforward, but precise mixing is key to that perfect crumb.

Required Kitchen Tools

To make this lemon loaf with ease, you’ll want to have:

• A 9×5-inch loaf pan
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer (optional but helpful)
• Whisk and rubber spatula
• Fine grater or zester
• Measuring cups and spoons
• Toothpick (for testing doneness)
• Small saucepan (for syrup)

Ingredients for Moist Lemon Loaf Cake

Here’s everything you’ll need to make the loaf, syrup, and glaze. Full measurements are included in the recipe card below.

For the Lemon Loaf Cake

• All-purpose flour – For structure and base.
• Cornstarch (corn flour) – Helps create a tender, cake-like crumb.
• Baking powder – Gives rise and lift.
• Salt – Enhances the lemon flavor and balances sweetness.
• Warm milk – Adds moisture and richness.
• Fresh lemon juice – The star flavor; use freshly squeezed for best results.
• Unsalted butter – Adds richness and that classic buttery base.
• Vegetable oil (or canola) – Keeps the loaf moist even after a couple of days.
• Granulated sugar – For sweetness and structure.
• Lemon zest – Infuses aromatic oils right into the batter.
• Eggs – Provide structure and bind the ingredients together.

For the Lemon Syrup

• Granulated sugar – Dissolves into the juice to create a thin syrup.
• Fresh lemon juice – Soaks into the cake while it’s warm, adding extra tang and moisture.

For the Lemon Glaze

Fresh lemon juice – For that finishing zing and silky pourable glaze.

Powdered sugar (icing sugar) – Creates a smooth, glossy topping.

Variations for Lemon Loaf Cake

Want to personalize this lemon loaf? Try one of these easy swaps or additions:

• Add Blueberries: Fold ½ cup of fresh or frozen blueberries into the batter for a lemon-blueberry twist.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of regular flour.
• Lemon-Poppy Seed: Stir in 1 tablespoon of poppy seeds for texture and a bakery-style flair.
• Double Citrus: Add orange zest or juice to the batter or glaze for a lemon-orange variation.
• Yogurt Swap: Replace half of the milk with plain yogurt or sour cream for a richer crumb and extra moisture.
• No Glaze: Skip the glaze if you prefer a more subtle lemon finish — the syrup alone adds plenty of flavor.

How to Make Moist Lemon Loaf Cake – Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• 1½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1½ teaspoons baking powder
• ¼ teaspoon salt

Set this aside — it forms the base of your batter.

3. Combine Wet Ingredients

In a large mixing bowl, add:

• ½ cup unsalted butter, melted and slightly cooled
• ¼ cup neutral vegetable oil
• ¾ cup granulated sugar
• 2 tablespoons fresh lemon zest
• 2 large eggs

Use a whisk or mixer to blend until smooth and creamy. Then stir in:

• ½ cup warm milk
• 2 tablespoons fresh lemon juice

4. Fold Wet + Dry Together

Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined — don’t overmix. The batter should be smooth and slightly thick.

5. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, lightly tent with foil during the last 10–15 minutes.

6. Make the Lemon Syrup

While the loaf bakes, combine:

• ¼ cup granulated sugar
• 3 tablespoons fresh lemon juice

Warm in a small saucepan until the sugar dissolves completely, then set aside.

7. Soak with Syrup

Once the loaf is out of the oven, let it cool for 10 minutes in the pan. While still warm, poke a few holes in the top with a skewer or toothpick, then slowly spoon the syrup over the cake. Let it absorb fully.

Serving and Decoration

How to Serve Moist Lemon Loaf Cake

This lemon loaf tastes great plain, but you can elevate it depending on the occasion:

• Glazed and Simple: Let the glaze set fully, then slice and serve with tea or coffee.
• With Berries and Cream: Serve each slice with a dollop of whipped cream and fresh berries like raspberries or blueberries.
• Toasted: Lightly toast a slice and spread with softened butter or lemon curd for a cozy breakfast.
• As Dessert: Pair with vanilla bean ice cream or drizzle with extra lemon glaze for a sweet finish.

Storing Moist Lemon Loaf Cake

Room Temperature: Store in an airtight container for up to 3 days. The flavor actually improves after the first day!

• Refrigerator: Can be stored up to 1 week. Let it come to room temp before serving for best texture.
• Freezer: Wrap tightly in plastic wrap and freeze (whole or sliced) for up to 3 months. Thaw in the fridge or at room temperature before serving.

Tips and Tricks for Success

• Don’t Overmix: Mix until just combined to keep the loaf tender and avoid a dense texture.
• Use Fresh Lemons: Fresh zest and juice make a big difference in both fragrance and taste.
• Check for Doneness Early: Ovens vary—start checking at the 48-minute mark.
• Cool Before Glazing: Let the syrup soak in while the loaf is still warm, but glaze only when fully cooled to avoid melting.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice (1/8 loaf)	~310 kcal	14g	43g	27g	4g

(Values are approximate and will vary based on specific ingredients used.)

Moist Lemon Loaf Cake FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor and brightness. Bottled lemon juice can taste muted or slightly bitter, but it can be used in a pinch.

Why did my lemon loaf sink in the middle?
This usually happens if the batter was overmixed, the oven temperature was too low, or the loaf was underbaked. Always check doneness with a toothpick and avoid opening the oven early.

Can I make this recipe in mini loaf pans or as muffins?
Yes! Reduce the bake time to 20–25 minutes for mini loaves or 18–20 minutes for muffins. Check with a toothpick for doneness.

How do I get the perfect glaze consistency?
Start with the listed lemon juice amount, then add more (½ teaspoon at a time) to thin or extra powdered sugar to thicken. It should drizzle slowly off a spoon.

Can I skip the syrup or glaze?
Yes — but the syrup adds extra moisture, and the glaze provides that bakery-style finish. Both elevate the overall flavor, so skipping them will yield a more subtle cake.

Conclusion

This Moist Lemon Loaf Cake brings comfort in every slice. It’s the kind of recipe you’ll keep returning to — simple ingredients, bright citrus flavor, and a texture that stays soft for days. Whether you’re making it for guests or enjoying a quiet moment with tea, this loaf is always the right choice.

Give it a try and let your kitchen smell like sunshine. 🍋