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Lemon Loaf Cake

Lemon Loaf Cake- Big Green House #biggreenhouseblog #lemon #cake #loafcake #dessert

Lemon Loaf Cake! A moist lemon cake drenched in a silky lemon glaze. Simple and delicious.

Lemon Loaf Cake- Big Green House #biggreenhouseblog #lemon #cake #loafcake #dessert

Yes, more lemon. Sorry, I can’t help it. I just love lemon! 😲 🍋

Friends, this loaf cake is crazy easy and if you try it, you will not be disappointed. It’s yummy.

The Ingredients List:

  • Flour + Baking powder + Salt
  • Lemon juice + zest
  • Sugar
  • Eggs
  • Plain Greek yogurt
  • Oil: canola or vegetable
  • Additional for glaze: Powdered sugar

No Plain Greek Yogurt on Hand? Use sour cream instead!

Fun fact: I made this cake twice last week. The first time wasn’t a complete success due to my new oven, so, I didn’t even add the glaze. It was still amazing without it. So, if you wish to go without the glaze or cut back on it, it will still be delicious.

Remember: Don’t over mix your batter! A few lumps are just fine. You want the batter to have no wet spots, but, don’t beat it like crazy.

Are you a lemon lover too? Check out the recipe index!

Lemon Loaf Cake- Big Green House #biggreenhouseblog #lemon #cake #loafcake #dessert

More Recipes for Your Loaf Pan:

linking up and weekend potluck

Yield: 8-10 slices

Lemon Loaf Cake

Lemon Loaf Cake- Big Green House #biggreenhouseblog #lemon #cake #loafcake #dessert

Lemon Loaf Cake! A moist lemon cake drenched in a silky lemon glaze. Simple and delicious.

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 cup plain Greek yogurt ( or sour cream)
  • 1/2 cup canola or vegetable oil 
  • 2 TBSP lemon juice
  • Zest from 1 lemon
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • dash of salt

FOR GLAZE:

  • 2 cups powdered sugar
  • 2-3 TBSP lemon juice

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 inch loaf pan.
  2. In a bowl, whisk together eggs, sugar, yogurt, oil, lemon juice and zest. Whisk until fully combined. Then, add in flour, baking powder and salt. Mix until just combined. Don't over mix!
  3. Spread batter into prepared pan. Bake for 30 minutes, then, remove from the oven and cover the pan lightly with foil. Continue baking another 20-25 minutes or until toothpick inserted comes out clean.
  4. Let the cake cool for 15-20 minutes before removing from pan. Then, remove from pan and let it cool on a wire rack.
  5. Whisk glaze ingredients together until smooth. Spread on top of cooled cake.

Notes

  • adapted from the country cook

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 367Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 57mgSodium: 147mgCarbohydrates: 59gFiber: 1gSugar: 43gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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