Forget about Starbucks – this Lemon Loaf Cake is the only recipe you’ll ever need! It’s super moist, tender, and bursting with lemony goodness.
Get ready for the most incredible lemon loaf cake you’ve ever tasted. It’s tender, moist, and easy to make, with a wonderfully strong lemon flavor that will blow your mind!
After lots of experiments, I’m excited to share the ultimate Lemon Loaf Cake recipe with you. Forget those Starbucks copycats; this one is a winner. It’s got the perfect balance of flavors, a soft and moist texture that gets even better with time, and a gorgeous golden crust.
I gave this cake to my friends, and they all agreed – it’s better than Starbucks, and the recipe is a breeze.
Now, let’s talk ingredients in easy terms:
Ingredients
Method
- Preheat oven to 325°F and prep an 8.5×4″ loaf pan with butter and parchment paper.
- Mix sugar and lemon zest until fluffy.
- Add eggs, vanilla, and lemon extract, then whisk until light and ribbony.
- Heat butter, oil, and milk until simmering, then slowly pour into the egg and sugar mixture while whisking.
- Sift in flour, cornstarch, baking powder, baking soda, and salt. Gently fold until combined.
- Add sour cream and lemon juice, fold gently.
- Pour batter into the prepared loaf pan.
- Optional: Pipe softened butter down the middle of the loaf.
- Bake for 45-55 minutes, checking with a toothpick.
- Let the cake cool for 20 minutes.
- Prepare icing by mixing ingredients. Once the cake has cooled, spread the icing and garnish with lemon zest.
- Slice in and enjoy!
Notes
- Use room temperature eggs for the best results.
- Ensure your baking powder and baking soda are not stale/expired.