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A lemon loaf cake partially sliced on a marble surface. Two slices, with visible glaze, are in the foreground. A striped yellow and white towel is on the left, while a teacup brimming with tea sits in the background.
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Lemon Pound Cake Recipe

This easy Lemon Loaf Cake is soft, moist, and full of bright lemon flavor—just like your favorite coffee shop treat. Simple ingredients and perfect for brunch, dessert, or afternoon tea.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 12 servings
Calories: 335kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup butter
  • 1 ¼ cups granulated sugar
  • lemon zest from 1 large lemon
  • 3 large eggs
  • ¼ cup cooking oil
  • ¼ cup plain yogurt or sour cream
  • ¼ cup fresh lemon juice about 1 large lemon
  • 1 teaspoon vanilla
  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt

Glaze

  • 1 cup confectioners sugar
  • 1 - 2 tablespoons fresh lemon juice depending on how thick you want your glaze
  • 1 tablespoon milk heavy cream or water

Instructions

  • Preheat the oven to 350℉ and grease an 8 x 4 loaf pan with nonsticking spray.
  • Sift together the flour, baking powder, and salt in a bowl and set aside.
  • Cream the butter, sugar, and lemon zest in a large bowl or the bowl of an electric or stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, with the mixer on medium speed, followed by the oil, yogurt (or sour cream), lemon juice, and vanilla until combined.
  • Add the flour mixture to the dry ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and bake for 45-55 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out mostly clean or with just a few crumbs.
  • Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool. You can glaze the cake while still warm or wait until it's cool.

For the glaze:

  • Whisk the ingredients together, adding a bit more powdered sugar or liquid to achieve desired consistency. Drizzle over the cake and serve. You can serve it warm or wait until it's completely cool for the neatest slices.

Notes

  1. Storing: Cover and store the cake for up to 3 days at room temperature or up to a week in the refrigerator.
  2. Freezing: Let the baked cake cool completely and then wrap it in a layer of plastic wrap and aluminum foil. Freeze the loaf cake for up to 3 months. Let it thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.
  3. Sour Cream: If you prefer, you can use plain yogurt or dairy/nondairy milk instead. If u sing milk, the pound cake won't have as tight of a crumb but will have a lighter more cakey texture.

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 34g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 290mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg