Best Lemon Loaf Cake Recipe

Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. Lightly spray with nonstick spray.

In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant and slightly moist.

Using an electric mixer, beat in the eggs until pale and thick, about 4–5 minutes. Add the lemon juice, Greek yogurt, oil (or butter), vanilla extract, and lemon extract. Whisk until smooth.

Place a fine-mesh sieve over the bowl and sift in the flour, baking powder, and salt. Gently fold just until combined. Do not overmix. If using blueberries, gently fold them in.

Pour the batter into the prepared pan and smooth the top. Use a knife to make a shallow line down the center of the loaf.

Bake for 50–60 minutes, or until golden and a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, then lift out and transfer to a wire rack. Cool completely, about 45 minutes, before glazing.

Whisk together the powdered sugar, lemon juice, lemon zest, and heavy cream until smooth and thick. Too thin? Add more powdered sugar. Too thick? Add a few drops of cream or milk.

Pour the glaze over the cooled loaf, letting it drip down the sides. Slice and enjoy 🍋