Go Back
–+ servings
lemon loaf cake sliced

Sweet & Moist Lemon Loaf Recipe

Source: donuts2crumpets
This lemon loaf cake has a super soft, moist texture, plenty of lemon flavor from lemon juice and zest, and a thin lemony glaze running over the top of it!
Servings: 8
Prep Time 15 minutes
Cook Time 50 minutes
5 from 19 votes

Ingredients
  

  • 1-1/2 cups AP flour
  • 1 Tbsp cornstarch
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp lemon zest
  • 1 cup sugar
  • 1/2 cup butter, (room temp)
  • 2 whole eggs plus 1 extra yolk (room temp)
  • 1 Tbsp canola oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup half and half

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp half and half

Instructions
 

  • Preheat the oven to 350 degrees.  Spray a loaf pan with non-stick baking spray (with the flour in it.)  (You could alternatively line with parchment paper.)
  • In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
  • In your mixer bowl, mix the sugar and lemon zest together for a minute.  Add the butter and cream it with the lemon sugar mixture for 3-4 minutes.
  • Add your eggs and the extra yolk one at a time, beating after each addition.
  • Add in the canola oil, lemon juice and vanilla extract and mix until well combined.
  • Turn the mixer to low, add half of the flour, then all of the half of the half, then the other half of the flour, mixing until just combined.
  • Remove the bowl from your mixer and gently stir, scraping the bottom to make sure everything is combined, then spread the batter in to the prepared loaf pan.
  • Bake the loaf for 45-50 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.)
  • Remove the loaf from the oven, let it cool for 10-15 minutes, then loosen the loaf around the edges, remove the loaf from the pan and place it on a cooling rack until it is cool.

To make the glaze:

  • In a small mixing bowl add the powdered sugar, then whisk in the lemon juice and half and half. Drizzle the icing over the loaf and let set for 15-30 minutes before serving.  (I like to garnish with additional lemon zest!)

Notes

 
A couple of tips for this recipe:
  • You can substitute full fat milk or buttermilk for the half and half in a pinch.
  • Use fresh lemons for this loaf.  Using lemon juice from a bottle or any lemon extract is going to affect the flavor and quality of your final product. Two large lemons usually give me all the juice and zest I need!
  • If you forget to take your eggs out of the refrigerator early to get them room temp, just place them in a bowl of warm water for 1-2 minutes before cracking.
  • If you forget to take your butter out to get to room temp, just microwave it on power level 4 for 30 seconds at a time until it is soft but not melted.
  • This is a thin glaze - just how I like it.  If you want a thicker icing type of topping, just add additional powdered sugar to the glaze and stir together well until it is the right consistency for you.
  • Let the glaze sit on the cake for 30 minutes to set before serving.