88% would make this again

Lemon Loaf Cake

Q: Why is my lemon loaf dense or heavy?

Dense loafs usually come from one of three problems: overmixing the batter so the gluten tightens, not creaming or combining ingredients correctly, or the leavening being weakened by too much acid or old baking powder. Fold the flour in gently until just combined, make sure room temperature ingredients cream and combine properly, and avoid dumping a lot of lemon juice straight into a batter that relies on baking powder without balancing the acid. These fixes stop the batter from getting tough and let the loaf rise and keep a light crumb.

Q: How do I keep the loaf moist without it going soggy?

Use a dairy element like yogurt, buttermilk or sour cream in the batter to keep the crumb tender, and include a small amount of oil or a butter plus oil mix for extra moistness. Once the cake is out of the oven, brush it with a warm lemon simple syrup so the flavour sinks into the crumb and the loaf stays moist for days without becoming wet on top. The syrup step is one of the most reliable ways to keep a loaf soft long after baking.

Q: How much lemon should I add - zest or juice?

Zest is your best friend for bright lemon flavour because it holds fragrant oils; rub the zest into the sugar before mixing to release more of those oils. Use juice mostly in the syrup and a little in the batter for acidity, but avoid adding too much juice into the cake batter itself because excess acid can interfere with rising and make a dense layer. Prioritise generous zest and a measured splash of juice.

Q: Why did my loaf sink or collapse in the middle?

Sinking usually happens when the cake rises too fast then collapses, or when the centre is underbaked while the edges are done. Common causes are overwhipping air into the batter, oven temperature that is too high or unstable, or opening the oven door too often. Bake at a steady, moderate temp and test for doneness with a skewer or thermometer; avoid over-beating and don’t open the oven in the early rise stage.

Q: How do I glaze or syrup the loaf without making it soggy?

Brush a warm lemon syrup onto the warm cake slowly so it soaks in rather than puddles on top, then let the loaf cool before adding a light drizzle of glaze. Make the glaze thick enough to sit on the surface rather than run into the crumb; if it’s too thin add more icing sugar. Applying syrup while the cake is warm and limiting how much glaze you pour keeps the loaf moist yet not soggy.

Q: How long will a lemon loaf keep and what’s the best storage method?

A glazed or syrup-brushed loaf keeps well at room temperature for 3 to 4 days when wrapped or stored in an airtight container; for longer storage keep it in the fridge up to a week or freeze slices before glazing for up to 3 months. Cool completely before wrapping, and if you refrigerate let slices come to room temperature before eating so the texture softens. These storage methods are what most recipe developers recommend for best flavour and texture.

Vish G

September 23, 2025

This is the kind of bake that makes your kitchen smell like sunshine. Lemon Loaf Cake is soft, zesty, and sweet enough to brighten any mood. Perfect to share this with your friends and family over an afternoon tea or coffee break!

PREP TIME

20 MIN

COOK TIME

50 MIN

SERVINGS

Ingredients

For the cake
200 g plain all purpose flour (1 1⁄2 cups + 2 tbsp)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon fine salt
180 g caster sugar (3⁄4 cup + 2 tbsp)
Zest of 2 organic unwaxed lemons
100 g unsalted butter, melted and cooled slightly (7 tbsp)
60 ml neutral oil such as sunflower or vegetable (1⁄4 cup)
2 large eggs, at room temperature
150 g plain full fat yogurt (2⁄3 cup)
2 tablespoons fresh lemon juice
For the syrup
50 g caster sugar (1⁄4 cup)
50 ml fresh lemon juice (about 3 tbsp)
For the glaze
100 g icing sugar (3⁄4 cup)
1 1⁄2 tablespoons fresh lemon juice

Instructions

Heat the oven to 170°C fan (190°C/375°F regular). Grease and line a standard 2 lb loaf tin (about 9 x 5 inches).
Put the sugar in a bowl and rub the lemon zest into it with your fingertips until the sugar feels slightly damp and fragrant. This releases the oils and boosts the lemon flavour.
In another bowl whisk the melted butter, oil, eggs, yogurt and lemon juice until smooth.
Sift together the flour, baking powder and salt. Add half of the dry mix into the wet mix and stir gently, then add the rest. Fold until just combined with no visible streaks of flour. Do not overmix or the cake will be dense.
Pour the batter into the lined tin and smooth the top. Bake for 50–55 minutes until a skewer inserted into the centre comes out with just a few moist crumbs. If the top is browning too fast cover loosely with foil.
While the cake bakes, make the syrup by gently heating the sugar and lemon juice together in a small pan until the sugar dissolves. Remove from the heat.
As soon as the baked cake comes out of the oven, leave it in the tin and brush the warm syrup slowly over the top. Let it sink in gradually rather than pouring it all at once. This keeps the loaf moist without making it soggy.
Cool the cake in the tin for 15 minutes, then lift it out and place on a wire rack to cool completely.
Mix the icing sugar with the lemon juice for the glaze. The glaze should be thick but pourable. Drizzle lightly over the cooled cake, letting some run down the sides. Avoid flooding the top so the crumb stays light and not heavy.
Slice and serve. The cake keeps well for 3–4 days in an airtight container at room temperature.