Last Updated on August 7, 2025 by Janell
If you’re craving something sweet, citrusy, and simple to bake, this Lemon Loaf Cake is just the recipe you need. Inspired by the classic Starbucks lemon loaf recipe, this version is bursting with fresh lemon flavor, super moist, and finished with a tangy lemon glaze that takes it over the top.
This easy lemon loaf recipe comes together in about 10 minutes of prep time and bakes into a perfectly golden loaf in under an hour. Sour cream and a touch of vegetable oil give it that soft, rich texture, while real lemon juice and zest bring bright, refreshing flavor to every bite.
The glaze is just two ingredients—powdered sugar and lemon juice—but it makes a big impact. Drizzled over the cooled cake, it adds a bakery-style finish that makes this lemon dessert look as good as it tastes.
Whether you’re making it for brunch, a sweet snack, or a light after-dinner treat, this lemon loaf cake is always a hit. It also stores beautifully: keep it covered on the counter for a couple of days, or refrigerate for up to a week. You can even freeze it for later!
If you are looking for more lemon baking recipes, this is a great recipe. It’s easy enough for beginners, but impressive enough to serve guests. Plus, it’s one of those lemon sweets that works all year round—bright and sunny for summer, cozy and comforting for cooler months.
So grab your lemons and get baking—this lemon loaf cake recipe just might become your new favorite! Get the printable recipe below!
Easy Lemon Loaf Cake Recipe (Better Than Starbucks!)
This easy lemon loaf cake recipe is moist, tangy, and topped with a zesty glaze. A delicious treat that’s perfect for dessert, brunch, or snacking!
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 4 large eggs
- 1 cup sour cream (8 ounces)
- ½ cup fresh lemon juice
- ⅓ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the Glaze:
- 2 ¾ cups powdered sugar
- 4 tablespoons fresh lemon juice, or to taste
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist.
- Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy.
- Stir in the sour cream, lemon juice, milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let the cake cool completely.
2. Make the Glaze:
- While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if you prefer a thinner glaze.
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months.