There’s something about the bright and zesty flavor of lemon that makes this Lemon Loaf Cake a favorite in Southern kitchens. Whether it’s served as a morning treat or at the end of a family meal, this cake brings a burst of sunshine with every bite.
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I first learned to make it from my grandmother, who always had a loaf cooling on the kitchen counter. The combination of tart lemon and sweet glaze always makes everyone who tries it smile.
A Southern food classic
Southern food is more than just a collection of recipes — it celebrates family, tradition and memories. Growing up, I remember my grandmother making this cake for special occasions, the smell filling the whole house.
The zesty lemon paired with a sugary glaze symbolizes comfort and joy in our home. This Lemon Loaf Cake is a perfect example of how Southern food can bring people together, making every bite a reminder of cherished moments.
Ingredients
How to make Lemon Loaf Cake
Making this cake is simple and enjoyable. First, you’ll preheat your oven and prepare the loaf pan. While that’s warming up, mix the dry ingredients. Then, it’s all about blending the lemon zest with the sugar, then adding eggs and other wet ingredients to create a smooth batter. After that, the cake is baked to golden perfection, and the glaze is made while the cake cools.
The key to a successful Lemon Loaf Cake is not overmixing once you combine the wet and dry ingredients. A little bit of mixing goes a long way!
Serving suggestions
This cake is perfect on its own, but it pairs well with a hot cup of tea or coffee. For a real Southern experience, enjoy a slice alongside a fresh fruit salad or some buttery biscuits. It’s the kind of treat you can serve at breakfast, dessert or even an afternoon snack with friends and family.
Storage tips
Keep your leftover cake in an airtight container to keep it fresh for up to two days at room temperature. If you need to store it for longer, refrigerate it for up to a week or freeze it for up to three months. When you’re ready to enjoy it again, simply let it come to room temperature or pop it in the microwave for a few seconds to warm it up.
Southern farewell
This Lemon Loaf Cake holds a special place in my heart. It’s one of those recipes that reminds me of family gatherings and moments spent around the kitchen table. I hope it brings you the same joy as it has to me. Give it a try, and I’m sure it will become a favorite in your kitchen too!
Lemon Loaf Cake
Equipment
- Mixing bowls
- Electric Mixer or Hand Whisk
- Loaf pan
- Measuring Cups and Spoons
- Rubber spatula or spoon
- Zester or grater
- Cooling Rack
- Oven
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest from about 2 lemons
- 4 large eggs
- 1 cup sour cream 8 ounces
- ½ cup fresh lemon juice
- ⅓ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the glaze:
- 2 ¾ cups powdered sugar
- 4 tablespoons fresh lemon juice or to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until it becomes fragrant and moist.
- Add the eggs one at a time to the lemon-sugar mixture, beating well after each addition until the mixture is light and fluffy.
- Stir in the sour cream, lemon juice, milk, vegetable oil and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined — don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 20 minutes. Use the parchment paper overhang to lift the cake from the pan and transfer it to a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you want a thinner glaze.
- Once the cake has cooled completely, drizzle the glaze evenly over the top, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing and serving. Enjoy your Lemon Loaf Cake!
