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Zesty Homemade Lemon Loaf

  • Author: Elise
  • Prep Time: 20 minutes
  • Cooling Time: 30 minutes:
  • Cook Time: 1 hour
  • Total Time: 1 hour, 50 minutes
  • Yield: 9 inch loaf 1x
  • Category: Lemon, Loaf Cake, Pound Cake, Summer, Cake
  • Cuisine: American


This Zesty Homemade Lemon Loaf Cake is so flavorful, the most refreshing, and incredibly universal. So many people are passionate about the flavor, and that makes this cake a reliable, fun, and delicious treat to serve! This cake is light as ever, bursting with flavor from lemon zest, extract, and juice, and is topped with a thick, shiny glaze!



For the Loaf Cake

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 2 tablespoons vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup sour cream, room temperature
  • 2 teaspoons lemon extract
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/3 cup buttermilk, room temperature

For the Glaze

  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons milk
  • 1/2 tablespoon lemon juice


For the Loaf Cake

  1. Preheat oven to 325 degrees Fahrenheit and line a 9×5 loaf pan with parchment paper. Spray paper with cooking spray.
  2. In a medium bowl, whisk flour, baking powder, and salt.
  3. In a large bowl, mix melted butter, vegetable oil, and granulated sugar together with a wooden spoon or whisk until combined.
  4. Add room temperature eggs to the batter, one at a time, until the batter is smooth. Stir in room temperature sour cream, lemon extract, lemon juice, and lemon zest.
  5. Add dry ingredients into the batter, making sure to not overmix. Slowly add buttermilk as you stir in the dry ingredients. Batter will be thick.
  6. Transfer batter to prepared pan. Bake for 40 minutes before checking the loaf. If the top is browning, tent the pan with aluminum foil. Continue baking until a toothpick inserted in the center comes out clean, about 12-20 minutes more depending on your oven!
  7. Allow cake to cool in the pan before removing to add the glaze.

For the Glaze

  1. In a large bowl, whisk powdered sugar, lemon juice, and milk together until smooth. The mixture will be thick and should fall off of the spoon slowly but consistently. If the mixture looks wet, thin, or watery, add powdered sugar. If the mixture is difficult to mix and does not have a consistent drizzle when lifted by the spoon, add a touch of milk until desired consistency is reached.
  2. Pour glaze over cool loaf. Store covered at room temperature for up to 4 days. Cake is best served fresh.

Keywords: Lemon, Lemon Zest, Loaf Cake, Cake, Summer