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    Easy Moist Lemon Loaf

    This lemon loaf cake is soft, velvety, super moist and is bursting with lemon flavour. Best part is, it’s super easy to make! A soft lemon loaf is coated with a lemon syrup and topped with a thick lemon glaze – YUM!

    lemon loaf recipe

    How to Make Lemon Loaf

    This lemon loaf has three elements, which are all super easy to make (I promise!). You start off with your lemon loaf, then lemon syrup which you brush all over your lemon loaf once it’s done (don’t skip it – it really takes the loaf to the next level!). Finally, you finish off with a wonderful lemon glaze.

    A lemon loaf is basically a cake in loaf form, but a little more sturdy. For a wonderful soft layer cake, check out my soft lemon cake and lemon cupcakes.

    Lemon Loaf

    For the lemon loaf, you want to start off by preheating your oven to 160 °C (320°F) with the fan on (see note 1 on recipe card at the end of the blog post if you don’t have a fan function) and line an 8.5×4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).

    If your loaf tin is slightly smaller than mine, then you may have a little too much batter. If you do, then you can use any left over batter to make some muffins 🙂

    Next in a bowl sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.

    lemon loaf

    Next, in a small bowl combine warm milk and lemon juice. Mix until well combined and then set aside for now. It will start to curdle, which is normal.

    In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until it’s light and fluffy.

    lemon loaf

    Next add in the eggs one at a time, mixing well in between each addition.

    Next add in half of the milk/lemon juice mixture from earlier and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.

    Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/lemon juice mixture, and fold that in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 2).

    lemon loaf

    Pour the batter into the loaf tin, evenly spread it out and then bake for 1 hour, or until a skewer or butter knife comes out clean.

    Once baked, allow it to cool for 15 minutes in the loaf tin, and in the meantime prepare the lemon syrup.

    lemon loaf

    Lemon Syrup

    In a small saucepan combine sugar and lemon juice. Heat over a medium heat until the sugar is completely dissolved. Once done take it off the heat.

    After 15 minutes, take the lemon loaf out of the loaf tin and place it on a tray. Cover the entire cake in the lemon syrup, including the bottom. Be gentle when moving the lemon loaf as it will still be warm at this stage and you don’t want it to break. See video demonstration below for how I cover my loaf in the syrup to prevent it from breaking.

    lemon loaf

    Once coated in the syrup, let the lemon loaf completely cool. Once cooled make the lemon glaze.

    Lemon Glaze

    In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency (see note 3 on recipe card below for different consistencies).

    Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional – the lemon zest is for decoration purposes).

    lemon loaf

    And that is it! Enjoy 🙂

    lemon loaf recipe

    Easy Moist Lemon Loaf

    This lemon loaf cake is soft, velvety, super moist and is bursting with lemon flavour. Best part is, it's super easy to make! A soft lemon loaf is coated with a lemon syrup and topped with a thick lemon glaze - YUM!
    5 from 39 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Cooling Time: 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 10

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Lemon Loaf

    • cups (210 g) all purpose flour
    • 2 tbsp (14 g) cornstarch - also known as cornflour in some countries
    • tsps baking powder
    • ½ tsp salt - omit if using salted butter
    • ½ cup (120 g) warm milk - full fat milk
    • 3 tbsp (42 g) lemon juice - freshly squeezed
    • ¾ cup (170 g) unsalted butter - room temperature
    • 2 tbsp (26 g) unflavoured vegetable oil - I use canola oil
    • 1 cup (200 g) white granulated sugar
    • tbsp lemon zest - about the zest of 1 and 1/2 medium sized lemons
    • 3 large eggs - room temperature, size 7

    Lemon Syrup

    • ¼ cup (50 g) white granulated sugar
    • ¼ cup (55 g) lemon juice - freshly squeezed

    Lemon Glaze

    • 1 cup (125 g) icing sugar - also known as powdered or confectioners sugar
    • tbsp (21 g) lemon juice - freshly squeezed
    • 1 tbsp lemon zest for decorating the top - OPTIONAL

    Instructions

    Lemon Loaf

    • Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).
    • In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.
    • In a small bowl combine the warm milk and lemon juice. Mix until well combined and then set aside for now. It will start to curdle, which is normal.
    • In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until it's light and fluffy.
    • Next add in the eggs one at a time, mixing well in between each addition.
    • Next add in half of the milk/lemon juice mixture from earlier and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.
    • Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/lemon juice mixture, and fold that in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 2).
    • Pour the batter into the loaf tin, evenly spread it out and then bake for 1 hour, or until a skewer or butter knife comes out clean.
    • Once baked, allow it to cool for 15 minutes in the loaf tin, and in the meantime prepare the lemon syrup.

    Lemon Syrup

    • In a small saucepan combine the sugar and lemon juice. Heat over a medium heat until the sugar is completely dissolved. Once done take it off the heat.
    • After 15 minutes, take the lemon loaf out of the loaf tin and place it on a tray. Cover the entire cake in the lemon syrup, including the bottom. Be gentle when moving the lemon loaf as it will still be warm at this stage and you don't want it to break. See video demonstration for how I cover my loaf in the syrup to prevent it from breaking. It may seem like a lot of syrup but be sure to use it all up!
    • Once coated in the syrup, let the lemon loaf completely cool. Once cooled make the lemon glaze.

    Lemon Glaze

    • In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency (see note 3 for different consistencies).
    • Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional - the lemon zest is for decoration purposes).

    Video

    YouTube video

    Notes

    Note 1. In this recipe I use an oven with the fan function turned on, also known as convection mode. The fan forced function cooks baked goods faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the loaf bakes at the same rate as mine 🙂
    Note 2. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 3. If your glaze is too watery, you can add more icing sugar. If it's too thick and won't spread you can add more lemon juice. You can also adjust the quantities of each ingredient if you want a thicker/thinner or sweeter/less sweet glaze. 
    Note 4. If your loaf tin is slightly smaller than mine, then you may have a little too much batter. If you do, then you can use any left over batter to make some muffins 🙂

    Nutrition

    Calories: 378kcal | Carbohydrates: 61g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 212mg | Potassium: 85mg | Fiber: 1g | Sugar: 27g | Vitamin A: 553IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: lemon cake recipe, lemon loaf, lemon loaf cake, lemon pound cake, soft lemon loaf recipe
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

     

     

     

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    89 Comments

    • Shorna Powell

      5 stars
      Hi MK, about to make this and I wanted to ask, can I add blueberries this and if I can, how much can I add please?

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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