Bakery-Style Lemon Loaf Cake – Easy and Delicious
When life gives you lemons… You make Lemon Loaf Cake! This recipe is a family favorite that brings sunshine to any day with its bright citrus flavor and buttery, soft crumb. The sour cream makes it extra moist, while the olive oil adds richness and depth. Topped with a quick and creamy lemon glaze using a store-bought cream cheese frosting, this loaf is perfect for brunch, dessert, or your afternoon coffee break.
Why You’ll Love This Recipe
- Soft and Moist Texture – Thanks to sour cream and olive oil, every bite is tender.
- Bursting with Lemon Flavor – Fresh lemon juice adds zing without being overpowering.
- Easy Glaze Shortcut – Betty Crocker cream cheese frosting makes glazing a breeze.
Ingredients
Servings: 8–10 slices
Prep time: 15 minutes
Bake time: 50–60 minutes
Cool time: 15–20 minutes
Total time: 1 hour 15 minutes
For the Lemon Loaf Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
For the Lemon Glaze
- ½ tube Betty Crocker cream cheese frosting
- 2–3 tbsp hot water
Substitutions:
- Swap sour cream for Greek yogurt.
- Use a homemade glaze with powdered sugar, lemon juice, and milk if you don’t have frosting on hand.
- Add lemon zest to the batter for extra citrus flavor.
Step-by-Step Instructions
- Preheat the Oven – Set your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar – In a large bowl, beat softened butter and granulated sugar until light and fluffy (2–3 minutes).
- Add Eggs and Vanilla – Beat in eggs one at a time, then add vanilla extract and mix well.
- Combine Everything – Alternate adding the dry ingredients with sour cream, olive oil, and lemon juice. Begin and end with the dry mix. Stir just until combined.
- Bake – Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake – Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze – In a small bowl, stir 2–3 tbsp of hot water into half a tube of Betty Crocker cream cheese frosting until pourable.
- Glaze and Serve – Drizzle glaze over cooled cake and top with lemon zest if desired.
Tip: For a bakery-style finish, let the glaze drip slightly over the sides for a pretty presentation.
Expert Tips
- Room temperature ingredients mix more smoothly and evenly.
- Don’t overmix the batter to keep the loaf tender.
- Store in fridge for a chilled, dense slice that’s perfect with coffee.
Variations
- Add blueberries for a lemon-blueberry loaf.
- Top with sliced almonds before baking for a crunchy twist.
- Make it gluten-free with a 1:1 all-purpose GF flour blend.
Storage
- Room Temperature – Keep in an airtight container for up to 2 days.
- Refrigerate – Store covered for up to 5 days.
- Freeze – Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best, but bottled will work in a pinch.
Q: Can I make this as muffins instead?
A: Yes! Bake in muffin tins for 18–22 minutes.
Q: What’s the best way to get clean slices?
A: Use a serrated knife and let the cake cool fully before slicing.
Final Thoughts
This Lemon Loaf Cake is the kind of recipe that brightens your table and your mood. With its citrusy tang, velvety crumb, and sweet glaze, it’s the perfect treat for springtime gatherings, Easter brunch, or everyday indulgence. One slice, and you’ll be hooked!
Lemon Loaf Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or you can use plain ogurt
- 1 lemon fresh lemon juice
- 1 tablespoons olive oil
For the Lemon Glaze:
- cream cheese frosting (store-brought) Half of container
Instructions
Prepare the Oven:
- Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, using an electric mixer, beat the eggs and granulated sugar together until light and fluffy (about 2-3minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, olive oil, and lemon juice. Start and end with the flour mixture. Mix just until combined.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Prepare the Glaze:
- Mix 2-3 tablespoons of hot water with half of the tube of cream cheese frosting
Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top. You can garnish with additional lemon zest if desired.
