Moist Lemon Loaf Cake Recipe | Ultra Soft Lemon Dessert That Melts in Your Mouth
Ultra-soft lemon loaf with bright citrus flavor, made with sour cream and oil for a tender crumb and finished with a glossy lemon glaze. Simple whisk-only method for a bakery-style cake at home.
Ingredients
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup (150 g) granulated sugar
- Zest of 2 large lemons (about 2 tbsp, finely grated)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1/3 cup (80 ml) neutral oil (canola or light olive oil)
- 1/3 cup (80 g) sour cream or full-fat Greek yogurt, room temperature
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- Pinch of salt
- Optional: 1–2 tsp lemon zest
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9x5-inch loaf pan with parchment overhanging the long sides and lightly grease.
- Rub the lemon zest into the granulated sugar with your fingers until fragrant and slightly damp.
- Whisk in the eggs, oil, sour cream, milk, lemon juice, and vanilla until smooth and glossy.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Sprinkle the dry ingredients over the wet mixture and whisk gently or fold just until no dry streaks remain, avoiding overmixing.
- Pour the batter into the prepared pan, smooth the top, and tap once on the counter to release large bubbles.
- Bake 45–55 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs, tenting with foil if the top browns too quickly.
- Cool in the pan for 10 minutes, then lift the loaf onto a rack and cool completely before glazing.
- Whisk powdered sugar with 2 tbsp lemon juice and a pinch of salt, adding more juice a few drops at a time until thick but pourable.
- Pour the glaze over the cooled loaf, letting it drip down the sides, and optionally sprinkle with lemon zest.
- Let the glaze set for 20–30 minutes before slicing.
Notes
Room temperature dairy and eggs help create a smooth batter and tender crumb. Do not overmix to avoid a tough texture. Start checking doneness at 45 minutes and tent with foil if browning too quickly. Variations: fold in 1 cup blueberries tossed with 1 tbsp flour; add 1 1/2 tbsp poppy seeds and 1/2 tsp almond extract; swap 1/4 cup flour for fine shredded coconut; enrich the glaze with 1 tbsp melted butter and extra zest. For gluten-free use a 1:1 baking blend with xanthan gum; for dairy-free use plant milk and dairy-free yogurt. Store wrapped at room temperature up to 3 days, refrigerated 5–6 days, or freeze up to 2 months.