This moist and buttery Lemon Loaf Cake is bursting with fresh lemon flavor and topped with a sweet citrus glaze. Soft, tender, and incredibly easy to make, it’s the perfect dessert, afternoon treat, or brunch cake for lemon lovers.

Ingredients

For the Cake

• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (200 g) granulated sugar
• 2 large eggs
• ½ cup (120 ml) vegetable oil
• ½ cup (120 g) plain Greek yogurt
• Zest of 2 lemons
• ¼ cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In a separate large bowl, whisk sugar and eggs until light and creamy.
5. Add oil, yogurt, lemon zest, lemon juice, and vanilla extract.
6. Gradually fold the dry ingredients into the wet ingredients until just combined.
7. Pour batter into the prepared loaf pan.
8. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
10. Mix powdered sugar, lemon juice, and zest until smooth.
11. Pour the glaze over the cooled cake and let it set before slicing.

Prep Time

15 minutes

Cook Time

50 minutes

Total Time

1 hour 5 minutes

Servings

10 slices

Notes

• For extra lemon flavor, brush the warm cake with 2 tablespoons of lemon syrup (equal parts lemon juice and sugar).
• Garnish with fresh lemon slices and extra zest before serving.
• Store covered at room temperature for up to 3 days