Ingredients
For the Lemon Loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (very important for flavor!)
- ⅓ cup fresh lemon juice
- ½ cup sour cream OR Greek yogurt
- 1 teaspoon vanilla extract
For the Lemon Drizzle Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon melted butter (makes it glossy like the photo)
- Optional: 1 teaspoon lemon zest for extra flavor
Prepare the Lemon Batter
Step 1 — Mix Dry Ingredients
In a bowl, whisk together:
- flour
- baking powder
- baking soda
- salt
This ensures your cake rises evenly and has that beautiful crack in the center just like the one in your photo.
Step 2 — Cream Butter and Sugar
In a larger mixing bowl, beat the softened butter with sugar for around 2–3 minutes until light and fluffy.
This step adds air bubbles to the batter, making the loaf soft and tender.
Step 3 — Add Eggs and Lemon
Add the eggs one at a time. Then mix in:
- lemon zest
- lemon juice
- vanilla
The zest releases oils that deepen the lemon aroma. The juice provides tang and activates the baking soda.
Step 4 — Add Sour Cream
Mix in the sour cream (or Greek yogurt).
This ingredient is the secret behind:
- moist texture
- rich flavor
- soft crumb
Step 5 — Mix Wet and Dry Together
Slowly add the dry ingredients into the wet mixture.
Use a spatula and mix gently to avoid overworking the batter.
Once everything is incorporated, stop mixing.
Bake the Lemon Loaf
Pour the batter into a greased loaf pan (like the one in your image).
Bake at 350°F (180°C) for 45–55 minutes, depending on your oven.
You know the cake is ready when:
- the top has a golden crust
- the signature center crack forms
- a toothpick comes out clean
Remove from the oven and let it cool in the pan for 10 minutes.
Prepare the Lemon Drizzle Glaze
Your photo shows a glaze that is thick, white, glossy, and dripping beautifully over the cake. This glaze recipe gives that exact result.
Mix the Glaze
In a small bowl, whisk together:
- powdered sugar
- lemon juice
- melted butter
The butter adds richness and shine, matching the photo perfectly.
If the glaze looks too thick, add a few more drops of lemon juice.
If it looks too thin, add a bit more powdered sugar.
Glaze the Cake While Warm
The magic of this recipe happens here.
Place the warm loaf on a rack (or leave it in the pan if you prefer a soaked drizzle).
Pour the glaze slowly over the top, letting it fall into:
- the crack
- the edges
- the sides
The warm cake absorbs part of it, making the inside ultra-moist, while the rest forms a glossy coating on top — just like in your picture.
Let the cake sit 20–30 minutes before slicing so the glaze thickens.
Texture & Flavor — What to Expect
Your cake will come out:
Soft & Tender Inside
The sour cream keeps the crumb moist and dense but never heavy. Each slice is smooth and velvety.
Golden With a Perfect Crack
This comes from the oven heat meeting the rich batter — a sign of a well-made loaf.
Shiny Glaze That Melts In
The lemon drizzle forms a sweet-tangy crust that enhances every bite.
Citrusy and Bright
The lemon flavor is natural and fresh, not artificial or overpowering.
Tips for a Perfect Lemon Loaf
Use fresh lemons, not bottled juice.
The difference in flavor is huge.
Don’t overmix the batter.
It causes a dry or tough loaf.
Grease the pan well.
This loaf has sugar in both the batter and glaze, making it cling to the pan if not greased properly.
Glaze when warm, not hot.
Hot cake makes the glaze melt completely, while warm cake absorbs enough but still keeps some glaze on top.
Taste the glaze before pouring.
Add more lemon if you want stronger citrus flavor.
Variations
Lemon Blueberry Loaf
Fold 1 cup fresh blueberries into the batter.
Lemon Coconut Loaf
Add ½ cup shredded coconut.
Double Lemon Version
Add extra zest and glaze twice.
Lemon Cream Cheese Loaf
Add a cream cheese layer in the middle for extra richness.