Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices

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Ingredients

For the Cake

• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 large eggs (room temperature)
• ½ cup (120g) sour cream or plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (about 2 lemons)
• 1 teaspoon vanilla extract
• ¼ cup (60ml) whole milk

Lemon Syrup (Optional)

• 2 tablespoons lemon juice
• 2 tablespoons sugar

Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional)

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Instructions

Step 1: Prepare

• Preheat oven to 350°F (175°C).
• Grease and line an 8×4-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

Whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter & Sugar

Beat butter and sugar for 3–4 minutes until light and fluffy.

Step 4: Add Eggs

Beat in eggs one at a time.

Mix in:

• Vanilla
• Lemon zest
• Lemon juice

Step 5: Add Remaining Ingredients

Alternate adding:

• Flour mixture
• Sour cream
• Milk

Mix only until combined.

Step 6: Bake

Pour batter into loaf pan.

Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Lemon Syrup (Optional)

Mix sugar and lemon juice.

Brush over the warm cake.

This makes the loaf extra moist.

Step 8: Make the Glaze

Whisk together:

• Powdered sugar
• Lemon juice

Adjust thickness by adding more sugar or lemon juice.

Pour over the cooled loaf.

Allow glaze to set for 15 minutes before slicing.

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Tips for Success

• Use fresh lemons instead of bottled juice.
• Room-temperature ingredients create a lighter texture.
• Do not overmix the batter.
• Cool completely before glazing.
• Add extra zest for stronger lemon flavor.

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Storage

Room Temperature

• Up to 3 days in an airtight container.

Refrigerator

• 5–6 days.

Freezer

• Up to 3 months.
• Wrap tightly before freezing.

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Variations

• Lemon Blueberry Loaf
• Lemon Poppy Seed Loaf
• Lemon Raspberry Loaf
• Lemon Coconut Loaf
• Almond Lemon Cake (add ½ teaspoon almond extract)

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Nut Information

This recipe contains NO nuts in its ingredients.

However, check labels for:

• Flour
• Powdered sugar
• Vanilla extract
• Yogurt or sour cream

These products may be processed in facilities that also handle:

• Almonds
• Walnuts
• Pecans
• Cashews
• Pistachios
• Hazelnuts
• Macadamia nuts
• Brazil nuts
• Peanuts (not a tree nut but a common allergen)

For anyone with a severe nut allergy, use products specifically labeled nut-free and avoid cross-contamination.

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Nutrition (Approx. Per Slice)

• Calories: 290
• Protein: 4g
• Carbohydrates: 41g
• Fat: 12g
• Saturated Fat: 7g
• Fiber: 1g
• Sugar: 27g
• Sodium: 135mg

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Frequently Asked Questions (Q&S)

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor and aroma.

Q: Can I make it ahead of time?
A: Yes. It actually tastes even better the next day.

Q: Can I freeze it?
A: Yes. Freeze glazed or unglazed for up to 3 months.

Q: Can I use oil instead of butter?
A: Yes. Use ½ cup neutral oil, though butter provides a richer flavor.

Q: Why is my loaf dense?
A: Overmixing the batter or using cold ingredients can make the loaf dense.

Q: How do I keep the cake moist?
A: Brush with the lemon syrup while warm and store it in an airtight container.

Q: Can I make muffins with this batter?
A: Yes. Fill muffin cups about ⅔ full and bake at 350°F (175°C) for 18–22 minutes.

Q: Can I reduce the sugar?
A: Yes, but reducing it by more than ¼ cup may affect the texture and moisture.

Q: Can I make it gluten-free?
A: Yes. Use a 1:1 gluten-free baking flour blend.

Q: What can I serve with lemon loaf?
A: It pairs well with tea, coffee, fresh berries, whipped cream, or vanilla ice cream.