Fluffy Lemon Loaf Cake Recipe – with fresh lemon glaze

My mouth was watering when this amazing Lemon Loaf Cake came out of the oven. I could hardly wait to drizzle the fresh lemon glaze over the cake while it was still warm before cutting into it. This loaf cake is not to be compared to pound cake. It’s way better, fluffy, moist, and made from fresh lemons from my lemon trees.

lemon loaf cake showing the inside of the cake with fluffy lemon and a sugar drizzle on top
Better hide your piece, this Lemon Loaf Cake will go fast!

Always use Fresh Lemons for the Lemon Loaf Cake

I am fortunate to have 2 lemon trees in my garden and they produce the most amazing lemons throughout the year. You cannot get fresher than that! My trees produce lemons larger than my hand!! They also produce more than we can eat or squeeze so we like to share them with our neighbors.

lemon loaf cake porn showing the lemon sugar glaze
I know, this picture is too sinful!! Sorry, I had to do it.

This Fluffy Lemon Loaf Cake is the perfect dessert to take to friend’s houses, get-togethers, or parties. It’s also great in the morning with coffee.

Lemon loaf cake with fresh lemon glaze picture gallery

Lemon Loaf Cake Pans

You can use a regular-sized loaf pan approx. 7.5 x 3.7 x 2.3 inch or use the larger pan at 10.9 x 3.7 x 2.3 inch. This recipe will yield 2 regular pan sizes or one large pan size. Every kitchen needs a “loaf keeper”, an airtight container for your loaf cakes. I need to get one myself. You will also need a cookie rack and drain pan when you drizzle your lemon glaze on the cake.

Fluffy Lemon Loaf Cake Recipe - with fresh lemon glaze - CakeLovesMe - New!, Recipes - lemon loaf cake -
The pan I used here was an oven pan. Use a pan large enough for the cookie rack to fit. As you can see this is a large loaf cake – no leftover batter when using this pan size 10.9 x 3.7 x 2.3.

Lemon Loaf Cake Recipe

lemon loaf cake showing the inside of the cake with fluffy lemon and a sugar drizzle on top

Fluffy Lemon Loaf Cake with Fresh Lemon Glaze

Yields: 1 loaf in oversized bread pan or 2 loaves in reg. sized bread pan. Prep time: 15-20 min. Cook time approx. – 50 min. – 1hr.5 min. Oven depending.
4.5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 10
Calories 434 kcal


  • 3 Cups All purpose flour
  • 2 Cups Granulated Sugar
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 3 tbsp Lemon Zest From 3-4 lemons
  • 4 Lg. Eggs Room Temperature
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Unsweetened Applesauce Room Temperature
  • 1 tsp High quality Vanilla Extract
  • 1 1/2 Cups Plain Yogurt Room Temperature

Fresh Lemon Glaze

  • 1/2 Cup Fresh Lemon Juice strained
  • 5 tbsp Powdered Sugar


  • Preheat the oven to 350 F. Coat two approx. 8 x 4" pans or one 10 x 4" pan with cooking spray or brush softened butter on the pan/s and coat with flour.
  • Zest your (3-4) lemons now. This will take a few minutes to get 3 tbsp. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt – Set aside.
  • In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is coated. I use rubber gloves. Stir in eggs one at a time, lightly mix, then add vanilla, oil, applesauce and yogurt.
  • Fold in dry ingredients slowly and mix until just combined. Pour the batter into the prepared pans about 2/3 full and smooth the top. Bake until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, for a regular-sized loaf about 45-60 minutes depending on your oven. For muffins or mini loaves approx. 16-20 minutes.

Making the Glaze

  • While your cake loaf is in the oven and close to being done, mix the glaze ingredients in a small saucepan and let it come to a boil then take it off the burner. (Add a little more or less lemon juice or powdered sugar depending on how thick or thin you like it), as long as it pours nicely on your cake. When the loaf is done, take a thin spatula around the edges of the cake to loosen it from the pan and then turn the cake out onto a cooling rack. Poke a few holes with a toothpick so some of the glaze can seep into the cake. Slowly pour the warm glaze over the top of the warm cake loaf. Let the loaf cool completely or cut into it when it's almost cooled to room temp. and enjoy it warm. YUM! Store in an airtight container.



Calories: 434kcalCarbohydrates: 77gProtein: 5gFat: 13gSaturated Fat: 10gCholesterol: 6mgSodium: 421mgPotassium: 119mgFiber: 1gSugar: 47gVitamin A: 36IUVitamin C: 7mgCalcium: 147mgIron: 2mg
Keyword cake, lemon, lemon loaf cake, recipe
Tried this recipe?Let us know how it was!
Fluffy Lemon Loaf Cake Recipe - with fresh lemon glaze - CakeLovesMe - New!, Recipes - lemon loaf cake - https://cakelovesme.com
Fluffy Lemon Loaf Cake Recipe - with fresh lemon glaze - CakeLovesMe - New!, Recipes - lemon loaf cake -
Remove from drain pan and display this cake on an attractive cutting board or serving plate.

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Happy Baking!

2 thoughts on “Fluffy Lemon Loaf Cake Recipe – with fresh lemon glaze”

  1. 5 stars
    This was by far the best lemon loaf cake I have ever had. When this came out of the oven the smell was intoxicating, and biting into this—did not want to stop!

    Thanks Laura for sharing, soooo good!

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