How do I keep my Lemon Loaf Cake moist?

To keep your Lemon Loaf Cake moist, use a combination of oil and butter, as both contribute to a tender texture. Adding sour cream also helps retain moisture. Be careful not to overbake, and store the cake in an airtight container once it has cooled.

Can I make Lemon Loaf Cake without lemon extract?

Yes, you can make Lemon Loaf Cake without lemon extract, but the flavor may be less intense. To compensate, increase the amount of lemon zest, as it contains concentrated citrus oils that enhance the overall taste.

Why did my Lemon Loaf Cake turn dense?

A dense Lemon Loaf Cake is usually caused by overmixing the batter or using expired leavening agents. Mix gently after adding dry ingredients and ensure your baking powder and baking soda are fresh for the best ris

Can I freeze Lemon Loaf Cake?

Yes, Lemon Loaf Cake freezes very well. Allow it to cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature before serving for the best texture and flavor.

Lemon Loaf Cake – Best Moist Recipe

Name: Lemon Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup (220g) sugar; Zest of 3 large lemons; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 2 teaspoons lemon extract; 5 tablespoons (70g) unsalted butter; 1/4 cup (60ml) vegetable oil; 1/4 cup (60ml) whole milk; 1 2/3 cups (215g) all-purpose flour; 1/4 cup (40g) cornstarch; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (120g) sour cream; 1/4 cup (60ml) fresh lemon juice; 1 cup (120g) powdered sugar (for glaze); 2 tablespoons (30ml) lemon juice (for glaze); 1 tablespoon (15ml) cream (for glaze)

Description

This Lemon Loaf Cake is a moist, tender, and flavorful citrus dessert made with fresh lemon zest, lemon juice, and a soft buttery crumb. Perfect for brunch, dessert, or an afternoon treat, it delivers a bright and balanced lemon flavor with a sweet glaze on top.

Ingredients

Scale

1 cup (220g) sugar
Zest of 3 large lemons
2 large eggs (room temperature)
1 teaspoon vanilla extract
2 teaspoons lemon extract
5 tablespoons (70g) unsalted butter
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) whole milk
1 2/3 cups (215g) all-purpose flour
1/4 cup (40g) cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120g) sour cream
1/4 cup (60ml) fresh lemon juice
1 cup (120g) powdered sugar (for glaze)
2 tablespoons (30ml) lemon juice (for glaze)
1 tablespoon (15ml) cream (for glaze)

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Instructions

Preheat the oven to 325°F (165°C) and line a loaf pan with parchment paper and butter.
In a bowl, combine sugar and lemon zest, rubbing them together until fragrant and slightly fluffy.
Add eggs, vanilla extract, and lemon extract. Whisk for 3–4 minutes until pale and thick.
Heat butter, oil, and milk in a saucepan until melted and slightly simmering. Slowly pour into the batter while whisking.
Sift in flour, cornstarch, baking powder, baking soda, and salt. Gently fold until just combined.
Add sour cream and fresh lemon juice. Fold gently until smooth without overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes or until a toothpick inserted comes out with moist crumbs.
Let the cake cool for 20 minutes, then transfer to a wire rack.
Mix powdered sugar, lemon juice, and cream to make the glaze, then drizzle over the cooled cake.

Notes

Use fresh lemon zest for the best flavor and aroma.
Do not overmix the batter to keep the cake soft and tender.
Room temperature eggs help create a smoother batter.
Bake at a lower temperature for an even rise and moist texture.
The cake tastes even better the next day as flavors develop.
Store in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 65 mg