You know that super moist lemon cake from the bakery down the street—the one that’s soft, fluffy, and bursting with fresh lemon flavor?
Well, after years of working in bakeries and testing this recipe five times, I can confidently say this incredible lemon loaf cake is even better. Seriously. It’s also so easy to make from scratch!
Like my lemon bar cake, it’s made with fresh lemon juice and zest for a bright lemon flavor, plus the perfect sweet-tart lemon icing on top.
With over 8 years of pastry experience, I know a bakery-worthy lemon cake, and trust me—this is the only recipe you’ll ever need!
Enjoy it as a breakfast treat, Easter dessert, or even a Mother’s Day brunch!
Plus, it’s freezer-friendly and can be made ahead—so you can always have a slice ready when you need a little lemony pick-me-up.
If you’re all about sweet lemon desserts, you’ve got to try my soft lemon rolls—a lemony twist on cinnamon rolls, or my super easy lemon raspberry muffins—light, zesty, and packed with raspberry goodness!
How to Make It
1
Rub the lemon and sugar together. This step releases the natural oils in the lemon zest, which is key to a vibrant lemon flavor!
2
Mix the butter into the dry ingredients in a stand mixer. The reverse creaming method is a technique I learned in pastry school. It coats the flour in fat so minimal gluten develops, resulting in a super moist and tender texture!
3
Mix in half of the wet ingredients. The batter should have a thick, pasty consistency, which is normal! Scrape down the bowl well before moving on.
4
Mix in the remaining wet ingredients. You should have a pancake-like batter. It’s okay if it’s not perfectly smooth!
5
Pour the cake batter into a 9×5 loaf pan. Remember to drag a knife through the center—this is what bakeries do to help the loaf crack down the center!
6
Spread the crumb topping over the batter. You can skip the crumb topping, but I love the texture it gives the top of the loaf!
Do you love this recipe? What if I told you I also have a blueberry lemon loaf version stuffed with fresh blueberries?!
7
Let the cake cool on a wire rack. This is what it should look like after baking.
To keep it from sinking in the center, ensure that a toothpick comes out mostly clean, with some crumbs attached but no wet batter!
8
Pour the lemon glaze over the top. Once the loaf is cool, pour the icing over the top.
You can wait for it to set for clean slices…or cut it sooner and let the glaze drip in between the slices!
Can’t get enough of lemons? Try my lemon and raspberry cupcakes—light, fluffy, and bursting with fresh lemon flavor!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Better Than Bakery Lemon Loaf Cake
Equipment
- metal 9×5 loaf pan
Ingredients
Lemon Cake Batter
- 1 cup + 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon zest, packed
- 1 3/4 cups cake flour, *See notes below for measuring*
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons baking powder
- 12 tablespoons unsalted European butter (like Kerrygold), cubed room temperature
- 4 large eggs, room temperature
- 1/3 cup heavy cream, room temperature
- 3 tablespoons vegetable oil
- 3 tablespoons fresh lemon juice
Crumb Topping
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted European butter (like Kerrygold), melted and cooled slightly
- 2 1/2 teaspoons granulated sugar
Lemon Icing
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350F/180C. Lightly grease and line a 9×5 loaf pan with parchment paper so that it hangs over the sides of the pan and set aside.
- In a stand mixing bowl, rub the lemon zest and sugar together. Then mix in the flour, salt, and baking powder, and combine.1 cup + 2 tablespoons (225 g) granulated sugar, 1 tablespoon fresh lemon zest, 1 3/4 cups (220 g) cake flour, 1 teaspoon fine sea salt, 1 1/2 teaspoons baking powder
- Mix in the cubed butter on low speed until the mixture resembles coarse sand.12 tablespoons (168 g) unsalted European butter (like Kerrygold)
- In a separate bowl, whisk together the eggs, heavy cream, vegetable oil, and lemon juice. Mix half of the wet ingredients into the mixing bowl on low speed until the flour is just moistened, then scrape down the bowl4 (200 g) large eggs, 1/3 cup (78 g) heavy cream, 3 tablespoons (36 g) vegetable oil, 3 tablespoons (36 g) fresh lemon juice
- Mix in the remaining wets, mixing until just combined.
- Pour the lemon batter into the prepared loaf pan, dragging a butter knife through the center.
- Then, mix together the flour, melted butter, and sugar until crumbly. Cover the top of the batter with the crumb topping.1/2 cup (65 g) all-purpose flour, 3 tablespoons (42 g) unsalted European butter (like Kerrygold), 2 1/2 teaspoons granulated sugar
- Bake the loaf cake for 50-60 minutes or until a toothpick or skewer inserted into the center comes out covered in a few moist crumbs. Tent the loaf with foil at the 30-40 minute mark to keep the top from getting too dark!
- Once cooled, whisk together the powdered sugar and lemon juice and pour it over the top. Slice and enjoy!1 cup (120 g) powdered sugar, 2 tablespoons fresh lemon juice
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Can the lemon loaf cake be made into an Angel food pan??
Hi Lyn! I can’t say for sure if it will work but I’d love to hear how it turns out if you try it!