Lemon Loaf Cake (Better than Starbucks!)
This moist lemon loaf cake is soft, buttery, and full of fresh lemon flavor. Easy to make and even better than Starbucks—perfect for breakfast, dessert, or a sweet snack.
Servings Prep Time
10servings 10minutes
Cook Time Passive Time
45minutes 55minutes
Servings Prep Time
10servings 10minutes
Cook Time Passive Time
45minutes 55minutes
Ingredients
  • 1 1/2cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1tbsp lemon zest
  • 2tbsp lemon juice
  • 1cup sugar
  • 3 large eggsat room temperature
  • 1tsp Vanilla Extract
  • 1/2cup buttermilk
  • 1cup powdered sugar
  • 1tbsp lemon juice
Instructions
  1. Preheat the oven to 350F degrees Fahrenheit. Grease an (8×4 inch or 9×5 inch) loaf pan with cooking spray
  2. In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. With a spatula, scrape the sides and bottom of the bowl as needed.


  4. With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined.

 With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour. Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs. Remove from the oven and allow to cool in the pan for about 15 minutes.
  5. Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
  6. Make the icing by whisking together the confectioners’ sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
  7. When the loaf is completely cool, pour the icing over the loaf.

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