Lemon Loaf with a Buttery Lemon Glaze

Yield
One 8 inch loaf
Prep time
30 min
Cook time
1hr 10-20m
Total time
2 hrs
RecipeVideoPrint

This lemon loaf has a rich buttery crumb that melts in your mouth. To amp up the citrus flavor, lemons are used in two ways.

First, freshly grated zest gets massaged into the fats, which allows the citrus oils to disperse evenly within the batter, coating every crumb in a bright, aromatic lemon essence. Second, freshly squeezed juice is used to make a tart soaking syrup and buttery soft glaze, which offers a tangy acidity taste to balance the sweetness of the loaf cake's crumb.

What ingredients do you need to make this lemon loaf?

Lemon zest is finely grated from a fresh lemon. The zest is highly concentrated with essential oils and, mixed with the butter and oil in the recipe, provides bright aromatic lemon flavors throughout the loaf. Be careful not to include the white pith underneath the colorful zest containing bitter-tasting compounds. Feel free to use any variety of lemon you like. Grocery store lemons (of the Eureka and Lisbon varieties) are very acidic. In contrast, Meyer lemons (not a “true” lemon) are sweeter with a less acidic juice.

White granulated sugar adds sweetness and moisture to the loaf cake. It’s also used during the initial steps to scrub the zest, which releases the oils into the cake batter.

Oil is for moisture. I like canola for this recipe, but vegetable or any other flavorless kind will work.

Unsalted butter provides flavor and moisture. I like to use unsalted butter in all my recipes because salted varieties contain varying amounts of salt. This could cause your baked goods to be overly salty based on the brand you buy.

Salt and Vanilla extract are added for flavor. I use Diamond Crystal Kosher Salt, but if you use finer granules, use half the volume I have in my recipe. 

Eggs provide structure, moisture, and color. Eggs are crazy expensive now, but if you have access to eggs with super orange yolks, this is the recipe to use them in. The color of this loaf is highly dependent on the yolk’s hue, but I used regular Target eggs in my video, and the loaf was still a pretty yellow.

Sour cream is the primary acidic ingredient for this cake. I intentionally didn’t use any citrus juice in my loaf cake, which was inconsistent with the rise and texture. It also didn’t add any flavor to the cake in the amounts allowable in the recipe. In its place, I use full-fat sour cream, a fermented dairy product containing lower acidity lactic acid. The sour cream, paired with the citrus zest in the batter, produces enough tanginess for a balanced citrus flavor.

Water provides moisture for the cake.

All-purpose flour (or plain flour) is used because I wanted a denser crumb that almost “shreds” when you cut into the soft loaf. You can use bleached or unbleached, and I always use unbleached in my recipes.

Baking powder is the leavener in this loaf. Upon heating, the acid and base contained within the powder react to form carbon dioxide gas, which expands air pockets and gives us a fluffy and aerated cake.

Step by step:

Step 1: Preheat oven. 

Preheat the oven to 350°F/180°C.

Step 2: Prepare a loaf pan.

Prepare an 8-inch (also called a 1-lb) loaf pan by creating a parchment sling. Spray with baking spray. 

Step 3: Extract citrus oils.

Finely zest lemons (3a). To a large mixing bowl, add the zest and white granulated sugar and massage to release the fragrant citrus oils (3b, c). 

Add the oil, unsalted butter, salt, and vanilla extract (3d). Mix on high speed for about two minutes (3e).

Step 4: Add liquids: 

Add the eggs and mix (4a). Then add the sour cream and mix (4b). Add the water and mix (4c). 

Step 5: Add dry ingredients. 

Whisk together the flour and baking powder in a small bowl (5a). Sift the flour mixture into the liquid batter in three additions, mixing after each addition until no visible flour remains (5b, c).

Pour the batter into the prepared loaf pan (5d).

Step 6: Bake loaf. 

Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes. 

Step 7: While the cake is baking, make syrup. 


Remove and slice the zest for a candied zest topping to garnish the loaf, optionally (7a). Make a syrup by adding the juice of lemons and sugar to a small saucepan (7b). Bring syrup to a boil and simmer for a few minutes (7c).

Step 8: Apply syrup/cool slightly. 

Use the sling to remove the loaf from the pan and use a toothpick to poke some holes through the top and sides (8a).

Brush some syrup atop the loaf, including the sides (8b).

Step 9: Glaze loaf. 

Prepare the glaze by mixing the powdered sugar and butter until all the butter is incorporated (9a). Add the reserved syrup (9b). Add extra liquid if necessary until the glaze runs off the spatula slowly (9c).

Pour the glaze atop the loaf and garnish with candied zest (9d).

Here is the finished lemon loaf!

These citrus loaves taste amazing over the next few days but make sure to store by wrapping tightly in plastic either at room temperature or in the fridge.

You can change this base recipe based on your flavor preference.

I have designed this recipe to not include any citrus juice in the batter, which can affect the loaf cake’s rise and texture based on the type of citrus you choose. You can use any citrus that you like or have access to. For example, I used Meyer lemons in my video below, which have a higher sugar content and lower acidity than grocery store lemons. (Typically, these are Lisbon or Eureka lemons.) 

If you want to modify this recipe, I have some ideas below. I’ve categorized them as either:

  • Classic Modifications (simple changes like lemon to orange);
  • Elevated Modifications (adding mix-ins, such as nuts or berries); or
  • Adventurous Modifications (advanced and modern flavor combos). 

If you’re interested in Elevated Modifications, such as adding mix-ins to this batter, check out this post for my Orange Blueberry Loaf with Orange Glaze. 

If you’re interested in the more adventurous take on this recipe, check out my Grapefruit Olive Oil Loaf with Sour Cherry Swirl. It’s my favorite variation of this recipe. I’m almost ashamed to admit how many slices I can eat in one sitting. Almost. 

Video

If you’re interested in a video of how I make this loaf cake, it’s down here, along with the recipe for the lemon loaf right below.

‍

Read this before you begin

Measure by weight, if possible.

Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.

In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.

This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.

Use room temperature ingredients.

All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default. 

Pay attention to the ingredient descriptions.

I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive. 

A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.

Substitutions are hard.

That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.

I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.

Read all the recipe instructions before beginning.

I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.

Lemon Loaf with a Buttery Lemon Glaze

Yield
One 8 inch loaf
Prep time
30 min
Cook time
1hr 10-20m
Total time
2 hrs
Download PDFSave to Pinterest

Ingredients

Lemon Loaf Cake:

  • 3 tablespoons (10g) lemon zest, finely grated (from 2 large lemons)
  • 1 ⅓ cups (266g) white granulated sugar
  • 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
  • 3 tablespoons (42g) unsalted butter, super soft
  • 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
  • 1 ½ teaspoon (4g) vanilla extract
  • 2 large (100g) eggs, room temperature
  • 6 tablespoons (86g) full-fat sour cream, room temperature
  • ½ cup (118g) water, room temperature
  • 2 ¼ cups (270g) all-purpose flour, unbleached or bleached 
  • 1 ½ teaspoons baking powder

Lemon Soaking Syrup:

  • about ½ cup (100g) of lemon juice (usually from two lemons, this doesn’t need to be exact)
  • ¼ cups (50g) white granulated sugar (plus more if needed)
  • Zest of one extra lemon (optional, for candied zest garnish)

Buttery Lemon Glaze:

  • 1 cup (113g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30g) of lemon soaking syrup, from above

‍

Lemon Loaf Cake:

  • 3 tablespoons (10g) lemon zest, finely grated (from 2 large lemons)
  • 1 ⅓ cups (266g) white granulated sugar
  • 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
  • 3 tablespoons (42g) unsalted butter, super soft
  • 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
  • 1 ½ teaspoon (4g) vanilla extract
  • 2 large (100g) eggs, room temperature
  • 6 tablespoons (86g) full-fat sour cream, room temperature
  • ½ cup (118g) water, room temperature
  • 2 ¼ cups (270g) all-purpose flour, unbleached or bleached 
  • 1 ½ teaspoons baking powder

Lemon Soaking Syrup:

  • about ½ cup (100g) of lemon juice (usually from two lemons, this doesn’t need to be exact)
  • ¼ cups (50g) white granulated sugar (plus more if needed)
  • Zest of one extra lemon (optional, for candied zest garnish)

Buttery Lemon Glaze:

  • 1 cup (113g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30g) of lemon soaking syrup, from above

‍

Instructions

  1. Preheat oven: Place an oven rack in the middle of the oven and preheat the oven to 350°F/180°C.
  2. Prepare pan: Prepare an 8-inch (also called a 1-lb) loaf pan by creating a parchment sling (see video) and apply a liberal coat of baking spray. 
  3. Extract citrus oils: To a large mixing bowl, add the lemon zest and white granulated sugar. Massage with your fingers to release the fragrant lemon oils. Add the canola oil, softened unsalted butter, salt, and vanilla extract. Mix on high speed for about two minutes.
  4. Add liquids: Add the eggs and mix for a minute on high speed. Then add the sour cream and mix until completely incorporated. Add the water and mix on high speed for another minute. 
  5. Add dry ingredients: Whisk together the flour and baking powder in a small bowl. Sift the flour mixture into the liquid batter in three additions, mixing after each addition until no visible flour remains.
  6. Bake loaf: Pour the batter into the prepared loaf pan and bake for about 1 hour and 10 minutes to 1 hour and 20 minutes. Start checking around an hour. The loaf is done when a skewer comes out with a few moist crumbs, or the internal temperature of the loaf is around 200°F/93°C. The final loaf will be domed in the center (with a possible split) and have a toasty brown crust on the sides and top.
  7. Make Syrup: While baking your cake, make the syrup by adding the juice of two lemons (that you zested earlier for the loaf) and sugar to a small saucepan.
    Optionally, you can remove the zest of an extra lemon for a candied zest topping to garnish the loaf. Add that to the syrup as well.
    Bring syrup to a boil and simmer for a few minutes. Let it sit until your loaf is done baking.
    Remove the candied zest to some parchment to dry and toss in sugar right before using.
    Set aside 2-3 tablespoons of this syrup in a small bowl for your frosting later.
  8. Apply Syrup/Cool slightly: Once your loaf is done baking, remove it from the oven and carefully use the sling to remove it from the pan. Use a toothpick to poke some holes through the top. Brush some syrup atop the loaf.
    Flip the loaf onto one side using the sling, poke it with holes, and apply more syrup.
    Repeat for the remaining side.
  9. Glaze loaf: Prepare the glaze by mixing the powdered sugar and butter until all the butter is incorporated. Add the reserved syrup and mix until all the sugar is mixed in. If you prefer a runnier glaze, add either more lemon juice, milk, or water until you like the consistency. I usually go for a pourable consistency that resembles a yogurt’s thickness.
    Pour the glaze atop the loaf, using a spatula to nudge the glaze for a drippy look. You can also decorate with candied lemon zest if using. 
  10. Storage: These citrus loaves taste amazing over the next few days. I’m comfortable leaving my loaf on my counter, wrapped tightly in plastic to keep the moisture in, but you can store your loaf in the fridge as well.

Adriana's Notes

Ingredients
Instructions

Lemon Loaf Cake:

  • 3 tablespoons (10g) lemon zest, finely grated (from 2 large lemons)
  • 1 ⅓ cups (266g) white granulated sugar
  • 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
  • 3 tablespoons (42g) unsalted butter, super soft
  • 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
  • 1 ½ teaspoon (4g) vanilla extract
  • 2 large (100g) eggs, room temperature
  • 6 tablespoons (86g) full-fat sour cream, room temperature
  • ½ cup (118g) water, room temperature
  • 2 ¼ cups (270g) all-purpose flour, unbleached or bleached 
  • 1 ½ teaspoons baking powder

Lemon Soaking Syrup:

  • about ½ cup (100g) of lemon juice (usually from two lemons, this doesn’t need to be exact)
  • ¼ cups (50g) white granulated sugar (plus more if needed)
  • Zest of one extra lemon (optional, for candied zest garnish)

Buttery Lemon Glaze:

  • 1 cup (113g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30g) of lemon soaking syrup, from above

‍

Lemon Loaf Cake:

  • 3 tablespoons (10g) lemon zest, finely grated (from 2 large lemons)
  • 1 ⅓ cups (266g) white granulated sugar
  • 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
  • 3 tablespoons (42g) unsalted butter, super soft
  • 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
  • 1 ½ teaspoon (4g) vanilla extract
  • 2 large (100g) eggs, room temperature
  • 6 tablespoons (86g) full-fat sour cream, room temperature
  • ½ cup (118g) water, room temperature
  • 2 ¼ cups (270g) all-purpose flour, unbleached or bleached 
  • 1 ½ teaspoons baking powder

Lemon Soaking Syrup:

  • about ½ cup (100g) of lemon juice (usually from two lemons, this doesn’t need to be exact)
  • ¼ cups (50g) white granulated sugar (plus more if needed)
  • Zest of one extra lemon (optional, for candied zest garnish)

Buttery Lemon Glaze:

  • 1 cup (113g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30g) of lemon soaking syrup, from above

‍

  1. Preheat oven: Place an oven rack in the middle of the oven and preheat the oven to 350°F/180°C.
  2. Prepare pan: Prepare an 8-inch (also called a 1-lb) loaf pan by creating a parchment sling (see video) and apply a liberal coat of baking spray. 
  3. Extract citrus oils: To a large mixing bowl, add the lemon zest and white granulated sugar. Massage with your fingers to release the fragrant lemon oils. Add the canola oil, softened unsalted butter, salt, and vanilla extract. Mix on high speed for about two minutes.
  4. Add liquids: Add the eggs and mix for a minute on high speed. Then add the sour cream and mix until completely incorporated. Add the water and mix on high speed for another minute. 
  5. Add dry ingredients: Whisk together the flour and baking powder in a small bowl. Sift the flour mixture into the liquid batter in three additions, mixing after each addition until no visible flour remains.
  6. Bake loaf: Pour the batter into the prepared loaf pan and bake for about 1 hour and 10 minutes to 1 hour and 20 minutes. Start checking around an hour. The loaf is done when a skewer comes out with a few moist crumbs, or the internal temperature of the loaf is around 200°F/93°C. The final loaf will be domed in the center (with a possible split) and have a toasty brown crust on the sides and top.
  7. Make Syrup: While baking your cake, make the syrup by adding the juice of two lemons (that you zested earlier for the loaf) and sugar to a small saucepan.
    Optionally, you can remove the zest of an extra lemon for a candied zest topping to garnish the loaf. Add that to the syrup as well.
    Bring syrup to a boil and simmer for a few minutes. Let it sit until your loaf is done baking.
    Remove the candied zest to some parchment to dry and toss in sugar right before using.
    Set aside 2-3 tablespoons of this syrup in a small bowl for your frosting later.
  8. Apply Syrup/Cool slightly: Once your loaf is done baking, remove it from the oven and carefully use the sling to remove it from the pan. Use a toothpick to poke some holes through the top. Brush some syrup atop the loaf.
    Flip the loaf onto one side using the sling, poke it with holes, and apply more syrup.
    Repeat for the remaining side.
  9. Glaze loaf: Prepare the glaze by mixing the powdered sugar and butter until all the butter is incorporated. Add the reserved syrup and mix until all the sugar is mixed in. If you prefer a runnier glaze, add either more lemon juice, milk, or water until you like the consistency. I usually go for a pourable consistency that resembles a yogurt’s thickness.
    Pour the glaze atop the loaf, using a spatula to nudge the glaze for a drippy look. You can also decorate with candied lemon zest if using. 
  10. Storage: These citrus loaves taste amazing over the next few days. I’m comfortable leaving my loaf on my counter, wrapped tightly in plastic to keep the moisture in, but you can store your loaf in the fridge as well.

Recipe Card - Adriana's Notes

Recommended Sugar Lab Recipes + Experiments

Red Velvet Cake with Ermine Frosting

No dye black cake (that tastes like Oreos)

Homemade Funfetti Cake (A Delicious Sprinkle Cake!)

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Lemon Loaf with a Buttery Lemon Glaze

Yield
One 8 inch loaf
Prep time
30 min
Cook time
1hr 10-20m
Total time
2 hrs

Ingredients

Lemon Loaf Cake:

  • 3 tablespoons (10g) lemon zest, finely grated (from 2 large lemons)
  • 1 ⅓ cups (266g) white granulated sugar
  • 3 ½ tablespoons (45g) oil (flavorless such as veg or canola)
  • 3 tablespoons (42g) unsalted butter, super soft
  • 1 teaspoon (5g) kosher salt (I use Diamond Crystal, if using fine salt, add half the volume)
  • 1 ½ teaspoon (4g) vanilla extract
  • 2 large (100g) eggs, room temperature
  • 6 tablespoons (86g) full-fat sour cream, room temperature
  • ½ cup (118g) water, room temperature
  • 2 ¼ cups (270g) all-purpose flour, unbleached or bleached 
  • 1 ½ teaspoons baking powder

Lemon Soaking Syrup:

  • about ½ cup (100g) of lemon juice (usually from two lemons, this doesn’t need to be exact)
  • ¼ cups (50g) white granulated sugar (plus more if needed)
  • Zest of one extra lemon (optional, for candied zest garnish)

Buttery Lemon Glaze:

  • 1 cup (113g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30g) of lemon soaking syrup, from above

‍

Instructions

  1. Preheat oven: Place an oven rack in the middle of the oven and preheat the oven to 350°F/180°C.
  2. Prepare pan: Prepare an 8-inch (also called a 1-lb) loaf pan by creating a parchment sling (see video) and apply a liberal coat of baking spray. 
  3. Extract citrus oils: To a large mixing bowl, add the lemon zest and white granulated sugar. Massage with your fingers to release the fragrant lemon oils. Add the canola oil, softened unsalted butter, salt, and vanilla extract. Mix on high speed for about two minutes.
  4. Add liquids: Add the eggs and mix for a minute on high speed. Then add the sour cream and mix until completely incorporated. Add the water and mix on high speed for another minute. 
  5. Add dry ingredients: Whisk together the flour and baking powder in a small bowl. Sift the flour mixture into the liquid batter in three additions, mixing after each addition until no visible flour remains.
  6. Bake loaf: Pour the batter into the prepared loaf pan and bake for about 1 hour and 10 minutes to 1 hour and 20 minutes. Start checking around an hour. The loaf is done when a skewer comes out with a few moist crumbs, or the internal temperature of the loaf is around 200°F/93°C. The final loaf will be domed in the center (with a possible split) and have a toasty brown crust on the sides and top.
  7. Make Syrup: While baking your cake, make the syrup by adding the juice of two lemons (that you zested earlier for the loaf) and sugar to a small saucepan.
    Optionally, you can remove the zest of an extra lemon for a candied zest topping to garnish the loaf. Add that to the syrup as well.
    Bring syrup to a boil and simmer for a few minutes. Let it sit until your loaf is done baking.
    Remove the candied zest to some parchment to dry and toss in sugar right before using.
    Set aside 2-3 tablespoons of this syrup in a small bowl for your frosting later.
  8. Apply Syrup/Cool slightly: Once your loaf is done baking, remove it from the oven and carefully use the sling to remove it from the pan. Use a toothpick to poke some holes through the top. Brush some syrup atop the loaf.
    Flip the loaf onto one side using the sling, poke it with holes, and apply more syrup.
    Repeat for the remaining side.
  9. Glaze loaf: Prepare the glaze by mixing the powdered sugar and butter until all the butter is incorporated. Add the reserved syrup and mix until all the sugar is mixed in. If you prefer a runnier glaze, add either more lemon juice, milk, or water until you like the consistency. I usually go for a pourable consistency that resembles a yogurt’s thickness.
    Pour the glaze atop the loaf, using a spatula to nudge the glaze for a drippy look. You can also decorate with candied lemon zest if using. 
  10. Storage: These citrus loaves taste amazing over the next few days. I’m comfortable leaving my loaf on my counter, wrapped tightly in plastic to keep the moisture in, but you can store your loaf in the fridge as well.