Moist Citrus Loaf Cake

This bright, moist lemon loaf cake delivers the perfect balance of sweet and tart flavors with a smooth lemon glaze that puts coffee shop versions to shame. The combination of fresh lemon zest, juice, and extract creates a triple threat of citrus flavor that permeates every crumb.

I first made this lemon loaf during a rainy spring weekend when I was craving something bright and cheerful. The aroma of lemon filled my kitchen and instantly lifted my mood. Now it has become my go to recipe whenever friends come over for afternoon tea.

Ingredients

• For the Lemon Loaf
• 1⅓ cup flour forms the structure while keeping the crumb tender
• 1¾ teaspoon baking powder gives the perfect rise without being too cakey
• ½ teaspoon salt enhances all the flavors especially the lemon
• ½ cup butter softened properly for optimal creaming with sugar
• ⅔ cup sugar just enough sweetness to balance the tartness
• 3 eggs provide richness and structure
• 1 cup sour cream creates incredible moisture and tenderness
• 1½ tablespoons lemon zest the essential oils here provide true lemon flavor
• 2 tablespoons lemon juice adds brightness and acidity
• 1 tablespoon lemon extract deepens the citrus flavor throughout

• For the Lemon Glaze
• 1 cup powdered sugar creates a smooth glossy finish
• 1 tablespoon lemon juice adds tartness to balance the sweet glaze
• 1 tablespoon milk creates the perfect pourable consistency
• 1 tablespoon butter melted adds richness and helps the glaze set properly

Step-by-Step Instructions

Prepare Your Baking Space:

Preheat your oven to 325°F to ensure a gentle even bake. Thoroughly grease a loaf pan making sure to get into all corners. I prefer using butter for greasing as it adds a subtle flavor to the crust.

Mix Dry Ingredients:

Whisk together flour baking powder and salt in a bowl until completely combined. This prevents any pockets of salt or baking powder in the final loaf. Set aside while you prepare the wet ingredients.

Create The Base:

In a separate mixing bowl cream butter and sugar together for at least 3 minutes until light and fluffy. The mixture should be pale in color and have increased in volume. This incorporates air which helps create a tender crumb.

Build The Batter:

Beat in eggs one at a time ensuring each is fully incorporated before adding the next. Then mix in sour cream lemon zest lemon juice and lemon extract until the mixture looks smooth and uniform. The batter may look slightly curdled which is completely normal.

Combine Wet And Dry:

Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon. Mix just until you no longer see dry flour stopping immediately when combined. Overmixing will develop gluten and create a tough loaf.

Bake To Perfection:

Pour the batter into your prepared loaf pan smoothing the top with a spatula. Bake for 60 minutes rotating the pan halfway through for even browning. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool Strategically:

Let the loaf rest in the pan for exactly 10 minutes. This allows it to set while not steaming in the pan too long. Run a butter knife around the edges to loosen then carefully invert onto a wire rack to cool completely.

Create The Glaze:

Whisk powdered sugar lemon juice milk and melted butter in a bowl until perfectly smooth. If needed adjust consistency by adding tiny amounts of milk to thin or powdered sugar to thicken. The glaze should coat the back of a spoon but still flow easily.

Finish With Flair:

Once the loaf is completely cool drizzle the glaze over the top allowing it to cascade down the sides. Use the back of a spoon to spread it evenly. Let the glaze set for 5 to 10 minutes before slicing to avoid a messy cutting experience.

Save

The lemon zest is truly the secret star of this recipe. I always take extra time to zest my lemons carefully avoiding the bitter white pith. My grandmother taught me that rubbing the zest into the sugar with your fingertips before creaming with butter releases even more of the essential oils for a more pronounced lemon flavor.

Perfect Storage Methods

This lemon loaf maintains its moisture beautifully when stored properly. For short term storage wrap the completely cooled loaf in plastic wrap or place in an airtight container at room temperature for up to 3 days. The flavor actually improves after the first day as the lemon notes deepen and meld. For longer storage refrigerate for up to a week but always bring to room temperature before serving to revive the soft texture and full flavor profile.

Smart Substitutions

Dont worry if you dont have every ingredient on hand. Greek yogurt works beautifully in place of sour cream with an almost identical result. No lemon extract? Increase the zest to 2 tablespoons and the juice to 3 tablespoons for a still vibrant lemon flavor. For a dairy free version substitute plant based butter coconut oil or even olive oil though the texture will be slightly different. The versatility of this recipe makes it accessible even when your pantry isnt perfectly stocked.

Seasonal Variations

While classic lemon is perfect year round this base recipe welcomes seasonal adaptations. In summer fold in a cup of fresh blueberries or raspberries before baking for a fruity twist. For fall add 1 teaspoon of cinnamon and substitute orange zest for the lemon. During winter holidays incorporate cranberries and a touch of rosemary for a festive version. Spring calls for adding fresh edible flowers like violets pressed into the glaze for a beautiful presentation at Easter or Mother's Day brunches.

Save

Recipe FAQs

→ Can I substitute the sour cream in this lemon loaf?

Yes, you can substitute the sour cream with an equal amount of Greek yogurt for similar moisture and tanginess. In a pinch, you could also use buttermilk, though the texture might be slightly different.

→ Why is lemon extract used instead of just lemon juice?

Lemon extract provides concentrated flavor without adding additional liquid that could affect the texture. It gives a deeper lemon flavor that juice alone can't provide. Be sure to use extract, not lemon oil, which is much more potent.

→ Can I make this lemon loaf ahead of time?

Absolutely! This lemon loaf actually improves in flavor the day after baking. It will stay fresh in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. You can also freeze it for up to 3 months.

→ What's the best way to zest a lemon?

Use a microplane or fine grater and only remove the yellow outer layer of the lemon peel, avoiding the white pith underneath which can be bitter. Rotate the lemon as you zest to avoid digging too deep into one spot.

→ How do I know when my lemon loaf is done baking?

Insert a toothpick into the center of the loaf - it should come out clean or with a few moist crumbs. The top should be golden brown, and the edges will begin to pull away from the sides of the pan. The internal temperature should reach about 200°F if using a thermometer.

→ Can I make this lemon loaf without glaze?

Yes, the lemon loaf is delicious even without glaze. For a simpler finishing touch, you could dust it with powdered sugar just before serving. However, the glaze does add an extra layer of lemony flavor and moisture that complements the loaf beautifully.