Name: Easy Lemon Loaf Cake
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 ¾ cup Plain Flour; ½ cup Caster Sugar; 1 tsp Baking Powder; ¼ tsp Salt; 2 Eggs (Room Temperature); ½ cup Yoghurt (See Notes); 150 g Unsalted Butter (Room Temperature); 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; ¼ cup Cooking Oil (See Notes); 1 cup Icing Sugar; 1 tbsp Lemon Juice

This easy lemon loaf cake is one of the most delicious and foolproof cakes you’ll ever make! It’s incredibly moist, fluffy, and bursting with fresh lemon flavor, then finished with a zesty lemon glaze that makes every bite irresistible.

The best part? This lemon loaf cake recipe from scratch takes less than 10 minutes to prepare. It’s perfect for afternoon tea, a light breakfast treat, or even as a quick homemade dessert with citrus flavor. Trust me—once you try it, you’ll be baking it again and again. In my house, it rarely lasts more than a day!

Unlike dense pound cakes, this moist lemon loaf is surprisingly light. The combination of yogurt, oil, and butter creates a tender crumb while keeping it rich and flavorful. The sweetness perfectly balances the tangy lemon, and a pinch of salt helps amplify the citrus notes. Don’t skip it—it truly makes a difference!

Ingredients for Easy lemon Loaf Cake

Plain Flour – Also known as all-purpose flour, this forms the structure of the loaf.

Yogurt – Adds moisture and a subtle tang that complements the lemon flavor. It also helps create a tender crumb.

Butter – Brings richness and flavor. Creamed with sugar, it helps create a light and fluffy texture.

Oil – A small amount of oil keeps the loaf extra moist and soft for longer—especially useful if you’re storing it.

Baking Powder – Acts as the leavening agent, helping the loaf rise and become airy rather than dense.

Caster Sugar – Finer than regular sugar, it dissolves easily and gives the loaf a smooth crumb and even sweetness.

Salt – Just a pinch enhances the lemon flavor and balances the sweetness beautifully. Don’t skip it!

Lemon Juice – Freshly squeezed for the best citrus kick. It brightens the cake and adds signature zing.

Lemon Zest – This is where most of the real lemon aroma comes from! It infuses the batter with vibrant citrus fragrance.

🍋 For the Lemon Glaze

Icing Sugar (Powdered Sugar) – Used to make the glaze smooth and glossy. It melts easily into the lemon juice.
Lemon Juice – Mixed with icing sugar to create a tangy, drizzly glaze that finishes the loaf perfectly.

Quick Step-by-Step Overview: Easy Lemon Loaf Cake

Combine Wet Ingredients – Cream Butter and sugar together using the electric beater. Mix in oil, then add eggs one at a time, mixing well after each. Stir in lemon juice, lemon zest, and yogurt until smooth.

Combine Dry Ingredients – In a separate bowl, mix flour, baking powder, and salt.

Mix – Add dry ingredients into the wet mixture and fold in until smooth

Bake – Pour batter into the loaf tin and bake for 45–60 minutes until golden and a skewer comes out clean.

Finish with glaze – Once the loaf has slightly cooled, drizzle the lemon glaze over the top.

Tips For Lemon Loaf Cake

Use room temperature ingredients – For the best results, make sure your butter, eggs, and yogurt are at room temperature. Softened butter should leave a slight indent when pressed. This helps everything blend smoothly and results in a tender, moist lemon loaf cake.

Don’t skip the lemon zest – The zest is where most of the citrus aroma and flavor comes from. It’s essential for achieving that fresh, zesty lemon flavor in every bite.

Always use fresh lemon juice – For the brightest flavor, use freshly squeezed lemon juice. Bottled versions tend to taste flat and can affect the overall flavor of the cake.

Bake low and slow – Loaf cakes take longer to bake than round or sheet cakes. Bake at 160°C (fan-forced) on the lower oven rack for an even rise and a perfectly golden crust.

Try a Bundt pan variation – This recipe also works beautifully as a lemon Bundt cake. Just be sure to grease the pan thoroughly so the cake releases cleanly without sticking.

Watch How to Make Easy Lemon Loaf Cake

Lemon Loaf Cake | Moist & Fluffy Lemon Loaf Cake with Lemon Glaze

How to Store Lemon Cake

To keep your moist lemon loaf cake fresh and delicious, store any leftovers in an airtight container. You can safely keep the cake at room temperature for up to 24 hours without losing moisture or flavor. For longer storage, refrigerate the lemon cake and consume it within 3 to 4 days to maintain its soft texture and vibrant citrus taste.

Can I Freeze Lemon Cake?

Yes! This moist lemon loaf cake freezes beautifully—making it perfect for prepping ahead or saving leftovers. For best results, freeze the cake without the lemon glaze to prevent sogginess.

Once fully cooled, wrap the loaf tightly in plastic cling wrap or place it in an airtight container. It can be stored in the freezer for up to one month. When ready to enjoy, thaw the cake overnight in the refrigerator, then drizzle with fresh lemon glaze just before serving for that perfect citrus finish.

Easy Lemon Loaf Cake